Michael Campbell has been named director of food and nutrition services at North Mississippi Medical Center-West Point. Campbell has been employed by Morrison’s Healthcare, which provides the local hospital food service, since June 2013. Before assuming his new position, he served as sous chef and retail manager for NMMC in Tupelo, where he assisted the executive chef in all food service operations, patient meals, catering and special events.
A native of Houston, Texas, Campbell holds a bachelor’s degree in hospitality and resort management from the University of Memphis and has more than 12 years of management experience. He is ServSafe certified and won the Skal International Scholarship in 2004. He won the Memphis Zoo Rendevous best entree’ award in 2003 and was featured in the Commercial Appeal in 2011 for best appetizer. In 2007 he was featured in D magazine as a “new and upcoming chef” in the Dallas Metro Area.
Previously Campbell was chef for Turtle Point Yacht and Country Club in Killen, Alabama, and executive chef for Signature Healthcare of Memphis. He has also served as executive chef for Rosewood Estates in Tyler, Texas, and The Sanford Inn and Spa in Arlington, Texas, and as sous chef for Gold Strike Casino and Resort.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 36 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.