Camp Howard, CEC has spent the past 10 years at Vanderbilt Campus Dining as the Executive Chef, Assistant Director, Associate Director, Interim Director, and Director. Prior to Vanderbilt University, he worked for Dining Services at University of Tennessee and was an Executive Chef at various restaurants and private clubs nationwide.
Howard began his professional career as a culinarian graduating from Culinary Institute of America in 1986. He is a member of the American Culinary Federation and earned his Certified Executive Chef status in 2001. He has presented at numerous food-related seminars, conferences and serves on several industry advisory boards.
He was the first place recipient of "Best Seafood Chef in Texas 1989" and represented the State of Texas in the "National Seafood Challenge 1989." In addition, Howard won the 2002 Collegiate Chefs Conference Culinary competition and was awarded a silver medal and a bronze medal in the 2003 competition. He has created award-winning concepts at Vanderbilt Campus Dining including Nectar, the first ever natural, organic food store on a college campus. Howard was instrumental in the design of the state-of-the-art dining center in The Commons.