Charlie Campbell

» Silver Oak Cellars & Twomey Cellars

Charlie had worked just about every job the restaurant in his hometown of Germantown, Tennessee had to offer, both in the front and back of the house. “I did them all,” says Campbell. “It was so much fun, it never felt like working.” 

Having earned his Bachelor of Science degree at the Hilton College of Hotel and Restaurant Management in Houston, Charlie opened and ultimately ran Britannia’s three Houston restaurants.  From there, he was hired by Los Angeles-based Spectrum Restaurant Group, the trend setting, multiunit, upscale restaurant company, where he opened the much-loved and lauded restaurant MacArthur Park. It was at Spectrum, that Charlie developed his deep knowledge and appreciation of wine.

Following his exposure to several restaurant markets, and running his own management training business for restaurant clients, Charlie moved full time into wine, and in 2002, joining Silver Oak Cellars as the winery’s California sales manager. In his position today, Charlie manages Silver Oak and Twomey’s direct distribution in California, leads the wineries’ wholesale team in the rest of the U.S. and internationally, and is a member of both the marketing and management teams.

Charlie’s passion for the wine business, and his sense of wonder at being able to “work with such talented, creative people,” is evident in the way he describes his job at Silver Oak. “I have the honor of interacting with the best restaurants in America on a daily basis, talking to restaurateurs, chefs and consumers about Silver Oak -- California’s preeminent Cabernet Sauvignon ,” says Charlie. “I am very fortunate.”

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