The Chicken Supply is the Filipino Fried Chicken Restaurant of Chef Paolo Campbell’s Dreams

When Donald Adams and Paolo Campbell were going to culinary school together at Seattle Central College 10 years ago, Campbell would always bring a sketchbook to class where he’d jot down business ideas for the future restaurant they knew they wanted to open together. After they graduated, they split ways, Campbell cooking at Revel, and later Opus Co., and Adams working as a sous and executive chef at Ethan Stowell’s restaurants. But Campbell still texted Adams new business ideas at least once a year.