From sous chef to flair bartender, craft barkeep and then sommelier, Mark spent over twelve years knee-deep in every aspect of the restaurant life. He always had a strong affinity for the craft cocktail world, adores the juice of barley, and is a complete scotch nerd. His passion for wine, however, only truly began with a less-than-thought through decision to sit for the Court of Master Sommeliers intro exam. By the time Mark passed his certified exam, he was a full-fledged oenophile, he had drank the Kool-Aid and was hooked on a life in wine.
Mark has been a part of Wild Ginger since 2011. He enjoys the challenge of pairing international wines with the diverse world of Southeast Asian cuisine. Now Mark turns his focus on education, not only for guests, but for his colleagues and other aspiring wine professionals. Next up - the Certified Cicerone exam and Certified Specialist of Spirits.
When not jetting around the Wild Ginger opening esoteric vintage Riesling bottles, you can usually find Mark cooking with his wife, catching up on TED talks, or playing video games. A Theatre and Drama major from Indiana University with a minor in Voice, there is also a good chance you can find him poking around underground gorilla theatre troupes and off-off-broadway productions.
We're pleased to introduce to you a new member of our Wild Ginger team - Mr. Scott Campbell. As our new Director of Operations, Scott was kind enough to answer a few questions about his connection to the food world.
Wild Ginger: How did you first hear about Wild Ginger?
Scott Campbell: I've known about Wild Ginger for years. They have always had a great reputation in Seattle. The first few times I had the opportunity to dine here, I remember being really impressed... I still am.
WG: What is your favorite dish?
SC: One of the best aspects of my training was trying every dish. One dish that I was completely blown away by was the Seabass with green mango. The flavors are amazing and the crisp texture of the mango adds such a dynamic aspect to the dish.
WG: Where were you before Wild Ginger?
SC: I spent 17 years with the Pacific Coast Restaurants, moving up and down the West Coast, and joined Restaurants Unlimited when the two companies merged. I spent a few years as a Regional Director and was responsible for eight restaurants over five states. I left RU after 22 years to join Mama Stortini's. I worked in the Puyallup store for 8 months before joining the team at Wild Ginger.
WG: The restaurant business can be very demanding, how do you spend your free time... when you have it?
SG: Most of my free time is spent with my family. I have a beautiful wife of nine years, a four-year-old daughter and a one-year-old son. We enjoy spending time cooking in the kitchen, swimming at the pool, and playing at the park. Some of my other hobbies include golfing and brewing beer.
WG: Describe Seattle's restaurant industry in three words:
SG: Evolving, growing, and dynamic
WG: Our menu is inspired by trips to Southeast Asia. Have you been to Southeast Asia? If so, what was your experience like?
SG: I was able to visit Hong Kong shortly after my 21st birthday. The trip was a gift from my brother who was currently living there. The experience was amazing. I stayed in a village 45 minutes outside of the city, so we were able to visit the local markets and experience the cuisine. My brother was in Hong Kong building cellular towers, so we were able to climb to the top of most sky scrapers and the view was spectacular.
WG: Do you like to cook at home? If so, what do you usually make?
SC: I love to cook at home. When I was younger, I thought I was going to become a chef so I have always had a passion for cooking. I'm not sure I have a standard "go-to" dish at home, but some of the family favorites include rigatoni bolognese, chicken lettuce wraps, and my daughter's favorite banana french toast.
WG: Does your family listen to music while cooking? If so, who do you listen to?
SC: We enjoy listening to music while we are cooking. The variety ranges depending on who's making the decision... We go from Taylor Swift (when our daughter is choosing), Eric Hutchinson, Parachute, and even throw in some Hawaiian tunes from Anuhea.
WG: Fill in the blank: The kitchen is not complete without ____.
SG: My family.
Even though Scott spends a portion of his day in our offices, he can almost always be found mingling throughout the restaurant and in the kitchen. Feel free to come by and say hi to our new Director of Operations- Scott Campbell!
