SHUN CUTLERY BLOG: BEHIND THE BLADE
More Than a Meal: Chef Paolo Campbell on Food, Family, and Filipino Fried Chicken
Chef Paolo Campbell’s approach to food is grounded in family, Filipino traditions, and an open love for fried chicken, no matter where it's from. As the co-owner of The Chicken Supply in Seattle and Tacoma, he’s built more than a restaurant. He’s cultivated a space for connection, community, and joy. In this Q&A, Paolo shares the lessons that shaped him, his philosophy on knives and tools, and why his journey has been, in his own words, “chaotic,” in the best way.
Tell us about yourself.
Paolo Campbell: My name is Paolo Campbell and I’m the chef and co-owner of The Chicken Supply in Seattle and Tacoma, Washington, where we serve Filipino fried chicken and sides. People always ask if I only eat my own fried chicken now that I have a restaurant. Absolutely not. I love fried chicken wherever it comes from.
How long have you been in the culinary space?
Paolo Campbell: I started working in food in high school, making pizzas at Papa Murphy’s. I’ve been in the culinary space for the last 15 years, ever since we moved to Seattle.
What brought you into the cooking world?
Paolo Campbell: My family and my healthy appetite. I used to watch chefs like Aarón Sánchez on PBS, and I’d always try to recreate what I saw after the show ended.
How did you learn to cook?
Paolo Campbell: I graduated from UW, then went to Seattle Culinary Academy for formal training. But I’d also say I learned a lot just cooking with and for my family from a young age.
Were there any early food memories or experiences that inspired you?
Paolo Campbell: So many. My Lola used to make Arroz a la Cubana and served it in a tall mold with a fried egg on top. I still think it’s one of the dopest meals ever. And I remember my great-grandma’s spaghetti and meatballs. The meatballs felt like the size of my head.
What do you love about cooking and hospitality?
Paolo Campbell: Cooking is its own language, like music. You don’t need the same words to create connection. It’s about emotion and community.
Who were your biggest influences in the culinary space?
Paolo Campbell: Outside of my family, I’d say OGs like Emeril Lagasse and the guy working the omelette station at buffets.
What was one of the most valuable lessons you learned during your training?
Paolo Campbell: Mistakes are great. You’ll make a lot of them, but sometimes one of them leads you somewhere unexpected and better.
Tell us something that you're most proud of in the work you've done over the years?
Paolo Campbell: The people I’ve chosen to surround myself with. This industry can get the best of you if you don’t have the right folks in your corner.
How important are the tools you use in the kitchen and why?
Paolo Campbell: Tools matter, just like ingredients do. Dull, flimsy knives get you nowhere. A broken appliance keeps you stuck.
What is the evolution of your relationships with knives in your career?
Paolo Campbell: I used to think great knives were just for really good chefs. Then I realized great knives help make really good chefs.
What makes a great knife?
Paolo Campbell: Comfort and confidence. For me, that means a knife with some weight and a wide blade, like a cleaver or nakiri.
What is your go-to knife?
Paolo Campbell: A nice nakiri or a 6-8 inch chef’s knife.
What advice would you give to aspiring chefs who are just starting out?
Paolo Campbell: Take it all in. Work everywhere you can. See all sides of the industry to build confidence in the direction you want to go.
Are there specific cuisines or traditions you feel especially connected to?
Paolo Campbell: Filipino food, for sure.
What do you love about Seattle’s food community?
Paolo Campbell: It’s smaller than people think. Eventually, you meet everyone. People are supportive and excited to share their stories.
Was there a pivotal moment that help shaped your career?
Paolo Campbell: I once really stretched the truth on a resume to get into a real kitchen. It was nothing like what I’d seen on Food Network. It was intense, but it made me realize how much I wanted this.
What’s your go-to meal?
Paolo Campbell: I’m simple. If it has rice, I’m happy.
If you could make a meal for anyone in the world, who would it be and why?
Paolo Campbell: I’d love to cook a healthy meal for public school kids. School lunches can be so underwhelming. A pop-up lunch would be sick.
If you had to describe your hospitality journey in one word, what would it be?
Paolo Campbell: Chaotic.
Watch: Chef Paolo Campbell on Culture, Confidence, and the Power of a Good Knife
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