Patrick Campbell got his start cooking alongside his brother and sister in the family’s Stoneham, Massachusetts home. Enamored of food, Campbell worked at several local restaurants throughout high school, even skipping classes during senior year to get behind the line at the local deli. While attending a year of College in Boston in 2000, Campbell would find himself returning to the restaurant in his off-hours, eventually cooking there full time. Destined for the kitchen, he enrolled at the Cambridge School of Culinary Arts in 2001. Graduating in 2002, Campbell began working his way around the suburbs working at some of the areas best restaurants. Patrick joined the team at Boston’s Iconic No.9 Park in the summer of 2005. Campbell’s eight-year tenure alongside Barbara Lynch as he rose from line cook to Chef de Cuisine, would shape his professional ethos, skill set, and standards. Campbell forged relationships with purveyors that endure to this day, while developing a recognizable personal cooking style while maintaining the restaurants classic identity. Ready for something more casual, he took the role of Executive Chef at another Boston mainstay, Eastern Standard, in May 2013. After a year at the high volume brasserie, Patrick crossed the river to join the opening team at Cafe Art Science. Opened in the fall of 2014, the kitchen at CAS produced a modern twist on French/American Cuisine inspired by product availability and classic dishes as well as Campbell’s years of experience and a recent trip to Paris prior to opening. Chef Patrick left CAS on New Years Eve of 2016 to lay the ground work for his next project. Campbell and his partners hope to bring there years of experience in the hospitality industry to there own community. The Stones Commonhouse & Kitchen, is slated to open in the fall of 2017 in the chef’s hometown just north of the city. Here Campbell will serve casual American Bar food showcasing the thing he is most passionate about, such as, fresh pasta, seasonal salads, raw bar and charcuterie.