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Greg Campbell, Executive Chef / Owner
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Born and raised in Seattle, Greg is a graduate of Garfield High School and the University of Washington. At the UW, he lettered in varsity crew and won two Pac-Ten championships.
After spending time as a Teamster and a furniture mover, Greg landed a job at Mangetout Catering in Seattle and realized that his true calling was in the kitchen. Somehow he convinced his wife, Carrie to quit her job and move to New York so that he could attend the prestigious Culinary Institute of America. For this he is eternally grateful.
During his school internship at Spago in West Hollywood, an opportunity presented itself and he chose not to return to school. He was asked to move to Seattle and help open Wolfgang Puck's restaurant, Obachine.
In 1997 Greg was hired as the Sous Chef for the Third Floor Fish Café. It didn't take long to recoginze Greg's ability in the kitchen and in October of 1999 was promoted to Executive Chef. In the spring of 2006 Greg’s friend and mentor Douglas Guiberson decided to retire, and Greg became a partner in the Fish Café.
On the few occasions that he is not at the Fish Café, Greg spends his time with his lovely wife Carrie, and his two beautiful children Joshua and Gabriella.
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Brian McCarty, General Manager
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Brian has been with the Fish Café since 1997. He grew up in Seattle and has worked in local fine dining establishments from 1985 to present. Some of the list includes: Henry’s Off Broadway, Daniel’s Broiler Leschi, and The Cloud Room. The biggest influence on his career has been former GM Doug Guiberson, who gave him the opportunity to work as dining room manager. They worked together for many years before Doug retired. Brian enjoys the challenge of managing a busy restaurant, meeting new guests, and taking care of the regulars. He has welcomed the chance to work with Chef and owner Greg Campbell. When not at the Fish Café Brian spends time with his wife Ingrid and two children Alexa and Sofia.
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Heather Higgins, Dining Room Manager
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Heather has been with the Fish Cafe since 1998. She grew up in Kirkland and now lives in Everett. Heather has worked in the restaurant industry for 18 years. Some of her experience was gained at La Casa Rial, Dukes, and The Yarrow Bay Grill at Carillon Point. Heather was a server for the Fish Cafe for 9 years before she was promoted and accepted the responsibility of being our dining room manager. Heather looks forward to seeing our regular customers, as well as building relationships with first time visitors. When not at the Fish Cafe, she spends time with her boyfriend Ben and daughter Brooke.
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Doug Guiberson, Semi-Retired
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When Doug Guiberson was called out of retirement to be The Third Floor Fish Café's General Manager, his plan was simple. No advertising. Make sure that each guest had an incredible dining experience coupled with excellent service then depend on word-of-mouth. It was the same formula that Doug's old boss, Peter Canlis, had 50 years ago when he started Canlis Restaurant. Doug was the Maitre d' at Canlis for 25 years. His theory worked well there and it certainly worked well for The Fish Café. Doug has since retired, but consults with us regularly. He enjoys spending his time fishing and traveling with his family. But most of all he cherishes the daily activity with his grandson Max and his beautiful new granddaughter Zoe. |
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