Candy Campbell is the “chef” and owner of Bin 46 Craft Bar & Restaurant with 14 + years of experience in food and fine dining –but not by way of restaurant service initially. Campbell was a fraud investigator for the Resolution Trust Corporation and spent many years in banking and finance and several more in publishing. She found her passion however in launching new businesses. Particularly her own. A serial entrepreneur, her business acumen afforded her many opportunities. As a lover of food and wine, with great appreciation for sourcing locally and artisan purveyors, Campbell was inaugurated into the industry as the Editor in Chief for Gourmet Business Magazine, a national publication for the gourmet foods industry along with custom titles for food and hospitality through Virgo Publishing in Phoenix. She quickly became Publisher and further advanced to cooking demonstrations and education, traveling nationally. Her favorite celebrity experience, meeting Julia Child. Later, Campbell took a position with New Hope Natural Media, a division of Penton Media and was the Marketing Director for Expo East, Natural Products Association Annual Trade Show and participated with Expo West, with 65,000 attendees and 3,200 exhibitors representing the natural products industry. Campbell also was the owner and publisher for over 5 years of Colorado Company Magazine, Elevated Living and a number of custom titles in Colorado, further exposing her to amazing talent and chefs. She produced several signature events in Denver including 12 Chefs 7 Nights and 6 Charities working with the Executive Chef for the Ritz-Carlton at the time Andres Jimenez, Chef Keegan Gerhard of the Food Network and a few celebrity “non-chefs”, gaining recognition for her partnerships and alliances with non-profits and entrepreneurial start-ups. Campbell brought each chef to her kitchen for charity in small intimate settings where guests could enjoy the presentation of cooking and of course, gathering in the kitchen with talented chefs. Campbell launched in 2007 and continues to serve as the board chair for the Women’s Business Development Center, a 501c3 organization serving female start-ups. Campbell was thrown into the fire when she took over a defunct new start-up in Longmont, Modena Wine Café that filed bankruptcy after 8 short months. Campbell thought the establishment had potential and after three weeks of negotiations, re-launched in the restaurant space under a new concept, Bin 46. With a continual desire to learn and invent, Campbell is in her element, creating unique menu items and sourcing with passion and excitement through local farmers and purveyors. An unknown fact to many, the kitchen at Bin 46 is completely induction and the space was built without a hood. To Campbell, this means clean cooking and highlighting product; a hindrance for many up and coming chefs and line cooks. No hood, no fire, no grease. Adding a fresh spin to comfort foods she grew up with and pouring through cookbooks in hopes of finding something cool to experiment with --Campbell attributes the restaurant’s success to its “learning kitchen” and its lack of a hood, requiring the team to prepare foods lovingly and with intention. Campbell celebrates 3 years of success with Bin 46 in June and while she does not have formal training as a Chef, unless you count 40 years of prep, baking, manning the grill at family gatherings and formal dinner parties. Campbell relates to the number of cooks who love to work with food and are inspired by their moms, dads or grandparents who over the years, trained the very men and women we idolize today through family, heirloom recipes and gathering around the kitchen table.