Lee Campbell

Classroom Facilitator

Lee Campbell is a passionate restaurateur with a career defined by resilience, vision, and an unwavering commitment to excellence. While working as a banquet server at Andiamo, he learned the ins and outs of restaurant management. After facing setbacks, including losing a job, Lee pivoted to working at fine dining establishments like the Detroit Athletic Club (DAC) and eventually found his calling in Black-owned restaurants. Lee's first major opportunity came at Savannah Blue, where he quickly rose from server to General Manager, transforming the restaurant's structure and operations. From dishwasher to GM in just six years, Lee has worked in every position a restaurant has to offer, gaining extensive knowledge and insight into what makes a dining establishment truly successful. 

Known for his expertise in building and training teams, Lee has cultivated an immaculate reputation for creating top-tier dining experiences at celebrated Detroit venues like Kuzzo's, Flood’s, and The Block. He specializes in consulting and training, helping new restaurants launch successfully by assembling and cultivating high-performing teams. His visionary approach and strategic insight allow him to identify gaps in restaurant operations and develop systems that not only fix those problems but set new industry standards. With features on Fox 2 News Detroit and WDIV 4, Lee’s reputation continues to grow.

A leader, visionary, and experience curator, Lee Campbell’s story is far from over. His current projects include creating an incubator for youth and building a staffing agency aimed at transforming Detroit’s hospitality landscape. For Lee, this isn’t just a job—it’s his life’s mission.