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Abyssinia Campbell


It was at about 10 years of age that Abyssinia began cooking, she instantly became intrigued & excited by culinary arts. Born and raised in New York, Abyssinia then relocated to Florida because of her parents’ divorce. Despite the change of environment and several challenges she faced, cooking was still her dream and focal point of her ambition. Abyssinia joined a culinary arts program in high school that catapulted her culinary career without her even knowing it.

Abyssinia received a bachelor’s degree in Culinary Arts and Food service management from Johnson and Wales University. During her time at JWU she also studied pastry arts. Eager to learn every aspect of the culinary world, Abyssinia traveled to Germany and studied wine. Since then, New York has welcomed her back home.

Chef Abyssinia has trained in some of the best restaurants and hotels in which has granted her knowledge in a wide range of cuisines and cooking styles. Some of Abyssinia’s favorite cuisines are Caribbean, Mexican, Southern and Italian. Abyssinia is drawn to the vibrancy of fruits and vegetables; a lot of her dishes are created with an artistic direction and exemplify the beauty of nature. She diversifies her dishes by incorporating healthy alternatives & using local farm fresh ingredients. 

After working in the food service industry for 10 years, Abyssinia established a Personal Chef and Catering company which services families and business establishments in NYC and its surrounding area. Abyssinia and her team of talented hospitality professionals host various events throughout the city, cater to in home dinner parties, cooking classes and much more.

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