New Chefs at Seminole Casino CC

FROM LEFT:  Jarrod Campbell, Shannon Weiberg and Paul Youngstrand

(PRESS RELEASE)_Coconut Creek, Fla. – Seminole Casino Coconut Creek has named three top toques to helm its main restaurant venues, including Paul Youngstrand of NYY Steak, Shannon Weiberg of Sorrisi, and Jarrod Campbell of Fresh Harvest.
 
Chef Paul Youngstrand, with 29 years of experience, is responsible for the daily culinary operations of the property’s fine dining restaurant, while overseeing a team of professionals.

“I love to take simple ingredients and turn them into something amazing,” says Youngstrand, who credits a zealous childhood cooking with his mother and grandmothers growing up in Minneapolis, Minnesota. 
 
Graduating from his family’s kitchen, Youngstrand went on to attend the Culinary Institute of America in Hyde Park, New York. Afterward, he migrated to Las Vegas, where he took up residence at the Green Valley Ranch Resort Spa & Casino and then at the award-winning Twin Creeks Steakhouse in the Silverton Casino. 

Six years later, trading the neon-soaked Strip for swaying coconut trees, he took up residence at Seminole Casino Coconut Creek, first at Fresh Harvest and most recently at NYY Steak. 

With 25 years of restaurant experience, Shannon Weiberg has held positions in Kingsland, Georgia and Jacksonville, Florida. He has owned and operated his own highly successful restaurant and for the past four years has been the 1st Street Deli Chef.
 
Born in Los Angeles and raised in Chicago, Weiberg is a Johnson & Wales graduate. After moving to South Florida, he was able to include a variety of cultural cuisines in his everyday cooking styles, which included Latin and Caribbean flair.
 
Weiberg’s real passion is connected to Italian culture and food. Working his first job as a dishwasher in an Italian restaurant, he remembered how amazing the restaurant would smell each day, while being intrigued by the Chef’s pride in everything that he prepared.
 
Also a graduate of Johnson & Wales, Jarrod Campbell has been connected to Seminole Gaming since 2007 when he was the Sous Chef at Fresh Harvest in Seminole Casino Coconut Creek and later the Sous Chef for EE-TO-LEET-KE Grill at Seminole Casino Immokalee.
 
Prior to joining Seminole Gaming, Campbell was the Executive Sous Chef at both the Fort Lauderdale Airport Wyndham Hotel and the Fort Lauderdale Hilton Resort. Additionally, he was the Executive Chef at St. Thomas University in Miami Gardens, Florida.

Seminole Casino Coconut Creek is located at 5550 NW 40th Street, Coconut Creek, Florida. 

For more information, call (954) 977-6700 or visit CasinoCoco.com.