Paolo Campbell
The Chicken Supply | Seattle, WA
December 2025
Born in California and raised between the Philippines, Virginia, Texas, and Washington, Paolo Campbell didn’t foresee a career in food. He studied at the University of Washington Tacoma and tried several paths—from cosmetology to dentistry—before enrolling at Seattle Culinary Academy at Seattle Central College in 2012. After graduating, he worked the deli counter at Met Market, then joined the teams at Revel, Trove, and Opus Co., where he learned the value of small, collaborative kitchens under Chef Mark Schroder. When Opus closed, Campbell took over the lease, repainting the inside walls black and opening his own concept, The Chicken Supply, in 2021.
The 14-seat counter-service restaurant in Greenwood specializes in Filipino American comfort food served gluten-free without virtue-signaling. Campbell’s approach is all about repetition rather than reinvention: it’s got to be good and familiar every time. Garlic fried rice layers raw, confit, and fried garlic for depth; his coconut collards reinterpret laing with house-made bagoong; and his fried chicken is brined in soy, lemon, and aromatics before a double fry in rice and tapioca flour. He slings his scratch-made dipping vinegar, hot sauce, and banana ketchup by the ramekin and bottle.
Campbell and his wife, Jenn Magofña, run the restaurant like it’s an extension of their home and treat guests like they're family. They support local schools and charities, cook for fundraisers, and contribute to organizations like FareStart. With a second location in the works, The Chicken Supply’s menu rarely changes, but its impact extends beyond the counter: a compact, community-first operation built on a steady sense of purpose—and plenty of chicken.
