VANCOUVER, B.C. — Browns Restaurant Group (BRG) announced today that industry veterans Damon Campbell, Kristian Eligh and Michael Steh will be joining its culinary team.
Damon Campbell will assume the position of BRG’s culinary director, where he will oversee current restaurant brands — such as BRG’s core concept, Browns Socialhouse — and two new concepts, launching in 2017. He will also be involved in the conceptualization of menus for each BRG brand. Campbell’s previous post was executive chef at the Shangri-La Hotel’s Bosk restaurant in Toronto. He’s also led Culinary Team Canada to gold-medal victories as the team captain in 2005 and 2006.
Michael Steh is BRG’s new culinary development chef, working under chef Campbell to develop new food programs and assist Campbell with conceptualization and visualization of new menu items across the franchise’s multiple brands. Previously, chef Steh held the title of executive chef for the Chase Hospitality Group (CHG), where he provided senior culinary leadership to the group’s five restaurants.
In his new role as culinary development chef for BRG, Kristian Eligh will apply his more than 10 years of industry experience to aid chef Steh in the creative process. Most recently, Eligh was culinary director at Hawksworth Restaurant Group. Prior to that, he was chef de cuisine in numerous well-known restaurants, including Diva at the Met and Market by Jean-George at the Shangri-La Hotel.
BRG founder and CEO Scott Morison brings the three chefs to his company with the aim of growing the group’s existing brands, as well as building new ones. The trio will join BRG executive sous-chef Dustin Pinder. “We’re really excited to have them on board and get started,” Morison says. “[They’re] a talented trio and I have so many ideas to work with them on for our current concepts and the ones to come.”