MEET THE CAMPBELLS
For more information, and to contact us, visit our website anomalycatering.com
The culinary flare of Anomaly Catering offers a unique way of eating and cooking gourmet home-style meals. We specialize in combining garden fresh vegetables, herbs, spices, with homemade oils, and sauces. Our traditional unprocessed foods, take your taste buds on an adventure with every bite. Anomaly Catering is not a business alone. We also feature a set of local entrepreneurs in the culinary industry that bring an exquisite flair. The Campbells have a bold and innovative style. Their fast, friendly, and futuristic work ethic has helped make their company stand out and emerge, as one of the premier culinary choices in the Midwest.
Master of Modern Mixology.
I started off as a city employee, but my passion was in mixology. I became a mixologist in Milwaukee and quickly elevated to bar manager. Mixologist is another term for a bartender or bar chef. I describe myself as a professional who studies the art and science behind it all. “You have to completely Understand the process, the flavour combinations and the precision required to complete a cocktail or meal.
"Social living through eating and drinking should be fun, yet healthy and professional." I like to bring the kitchen aromas and action right into the dining room. That makes the dining experience more entertaining. My flavors are a combination of the great culinary traditions with a healthy twist. I’m dedicated to ethical companies sustainability, eco friendly and locally grown products, (farm to table) they are important to me.
Food for Thought
CHEF BLAKE CAMPBELL
Born and raised in Milwaukee WI.
Inspired by my parents they were both chefs, that’s how I got into the cooking industry. I have cooked for some of the finest restaurants all over Milwaukee. My first chef experience started at Bartolotta restaurant "Mr Bs Steak house". I moved on to help a few Hotels open and start their kitchens. The Westin hotel, Stellas on Van Buren and even won best steak house in Milwaukee. The highlight of my career was when I got hired to be a chef for the Milwaukee Bucks.