Mark Peel is the executive chef and owner of Campanile restaurant. He was born and raised in both Southern and Northern California. Before opening Spago in 1982 as head chef under Wolfgang Puck, a position he held for 3 1/2 years, he spent a year working at the celebrated Chez Panisse in Berkeley, California. In 1985, he and Nancy Silverton put in six months revamping Maxwell's Plum in New York. In June of 1989, he opened Campanile restaurant.
Bob Harris is former Dean of the School of Architecture, as well as a former Director of USC Graduate Studies in Architecture. One of the first five educators in the U.S. named Distinguished Professor by the ACSA, Professor Harris has won awards for design and research for work in Oregon and California, has Chaired the Los Angeles Mayor's Design Advisory Panel, and the Downtown Strategic Plan Advisory Committee. He was the founder and past president of the Urban Design Advisory Coalition and a former president of the Los Angeles Conservancy.
Photographer Meg McComb, a former restauranteur and chef, began providing hand-tipped photocards to her culinary friends in the mid-90s. Attention to detail, visual ingenuity and an eye for composition easily combined with Meg's travels abroad and around local kitchens and gardens.