I first visited Campton Place not long after Bradley Ogden was named the Chef at the restaurant. I don't remember the exact year, though 1984 or 1985 is a good guess. Campton Place was an important restaurant opening for its time. Historically, hotel restaurants served food that could be easily called stodgy and traditonal. Places like the Dining Room at the Ritz-Carlton in Boston or the Palm Court at The Plaza Hotel in New York served a classic cuisine that was heavy on both frills and starchy sauces. But when Campton Place decided to hire Ogden as its chef, it was a much bigger step than simply getting a new face in the kitchen. Ogden was part of a new wave of American chefs that included the likes of Larry Forgione of An American Place and Barry Wine of The Quilted Giraffe. That generation of chefs would redefine American cuisine to such an extent that their imprint can still be felt to this day. Now sixteen years after Ogden's rein at the restaurant came to an end, a tall skinny Swiss chef by the name of Daniel Humm has been appointed to head the kitchen and he has been getting reviews that Campton Place hasn't seen since Ogden left the restaurant.