Executive Chef

Born and raised in Winchester, Kentucky, TJ Harville discovered his passion for cooking at a young age, working with his mother in the kitchen to help her prepare food for her job as a caterer. At just nine years old, Harville’s mother had taught him how to knead dough, string beans and pipe filling into tart shells. As he grew older and his passion for the kitchen grew fonder, Harville knew he wanted to turn his hobby into a career and pursued a culinary degree at Le Cordon Bleu in Chicago. Upon graduation in 2009, Harville launched his culinary career as a sous chef at Gemini Bistro in Chicago. A year later, Harville joined the James Beard Award Winning Boka Restaurant Group, first working as a sous chef under Giuseppe Tentori at Michelin-starred Boka and later as the chef de cuisine of the since-closed Landmark Grill + Lounge. In 2011, Harville sought to expand his skill set and took a staging position at the world-renowned, three Michelin-starred Alinea. He then spent two years as the executive sous chef at Sofitel Chicago before bringing his talents to Celeste as the Executive Chef. In 2016, Harville returned to his roots and headed south to Kentucky to work as the chef de cuisine at the fine dining catering company, Apiary Fine Catering and Events, and in 2017, accepted the executive chef position at the Hyatt Regency Lexington. In 2018, Harville joined the team at Hu. Hotel as the executive chef overseeing the menus for the hotel’s three F&B outlets including Hu. Diner, Hu. Cafe, and Hu. Rooftop. In 2019 he returned home again to head the culinary department of the soon to be opened Marriott City Center dual property hotel in Lexington KY. Harville then Joined The Campbell House in October of 2022 as the Executive chef. He will bring a modern twist on Kentucky classics with his knowledge of techniques and use of local ingredients.