Antonio Campolio is a hospitality and operations executive whose career reads like a tour of America's most distinguished properties. He began his culinary journey at The Greenbrier, one of the country's most celebrated luxury resorts, before advancing through leadership roles at The Kessler Collection, The Broadmoor Resort, and the Marcus Whitman Hotel and Conference Center, where he won the Tri-Cities Chefs on Parade competition and was invited to cook at the James Beard House in New York, an honor reserved for the industry's most accomplished culinary professionals.

Antonio has built his career from the ground up, progressing from the line to the executive suite with the kind of hands-on foundation that most consultants cannot replicate. That experience shapes everything he does. He has led and developed teams of more than 350 employees, served as Executive Chef and Managing Partner of his own fine dining concept, and most recently served as Director of Culinary and Dining Operations at The Polo Club of Boca Raton, one of the premier private club operations in the country.

His expertise spans culinary program development, front and back of house operations, guest experience strategy, procurement, vendor negotiations, facilities oversight, staffing systems, and multi-unit management. He has supported over $250 million in development, infrastructure, and operational projects throughout his career, bringing both executive-level vision and operator-level precision to every engagement.

Antonio joins with a singular focus: helping hospitality organizations build stronger programs, teams, and results. His clients benefit not just from what he knows, but from everything he has personally built, led, and delivered across some of the finest operations in the country.