Cooking Up Flavors Daily: A Chat with Rivers’ Executive Chef Corey Campbell

“I make all my own menus,” Campbell said, planning them at least a month out. Creativity comes from a lot of different places—past experiences, traditions, seasonality. “I like winter and fall, because I get to do a lot of braises and stews, and I thicken them with arrowroot to keep them gluten-free.”

Campbell traces his passion for food to his early years. Both parents were connected in some way to the food industry—his father, a truck driver for U.S. Food Service, and his mother, a waitress. Growing up, he loved baking, and recalled fond memories of helping his Italian grandmother bread the chicken.

A Revere native, Campbell got his own start in the restaurant industry at Bertucci's at the age of 15. While he started in front of the house, he was quickly pulled into the kitchen—but it was in his senior year of high school that he started thinking about food as a career. 

“I realized there will always be food service.” Campbell said. “People always have to eat.” 

That led him to Johnson and Wales University in Providence, RI, earning an associate degree in culinary arts and a bachelor's degree in food service management and gaining practical experience from internships in downtown Providence, and as a student assistant and a teaching assistant at Johnson and Wales. While there, he managed two different dining halls, and later earned an MBA with a concentration in hospitality. From there he has been a Chef de Cuisine for Fratelli Restaurant at Encore in Everett, developed recipes for the former Door No. 7 restaurant in Wellesley, and worked in catering and corporate dining at restaurants and organizations around New England, including at the Cottage in Wellesley and the Poynt in Newburyport.

While Rivers is his first independent school position, Campbell draws from his past experiences in restaurants to bring flavor to the Rivers kitchen and to the plates of hundreds of mouths–even picky palettes—daily. As executive chef, he oversees lunch menus and meals for the on-campus community throughout the week, as well as countless catered events throughout the year.

Managing dietary needs and allergies is something Campbell has made central to his approach at Rivers, working directly with students who have allergies and specific concerns. Sometimes it is just a simple switch. “When I started, I noticed that the pasta dishes were labeled as containing soy because of the pan spray we used,” he said. Campbell and the dining team switched to a different pan spray to make the pasta soy-free. 

Sustainability is also part of the efforts of Campbell’s kitchen—the food returned on the plates after lunch service is composted. Campbell jokes that he can tell if he’s doing a good job by how little food piles up in the compost buckets. Less food returned=a successful menu!

Heading into his second semester, Campbell now knows what will land with the Rivers audiences, keeping a balance between fan favorites, cultural celebrations, and integrating in seasonal produce. 

“I don’t like to serve fried chicken fingers every day, but I do it once in a while,” he said. “I try to work in veggies and natural nutrients where I can.”

Campbell also continues the long-standing tradition of making meals that reflect the diversity of the Rivers community. One thing that happily surprised Campbell was how strong the love was for Indian food. “The kids love it! I do my best to make it my own and try different recipes,” he said.  

Working in a kitchen that serves over 500 people can be a stressful operation, but Campbell and the kitchen staff have a good rhythm going and know the meaning of teamwork.

“I try to lead by example and help where I can—grab a box here, help with prep, plan ahead, and cut the onions the day before. It’s all about setting yourself up for success.”