Camp Boswell has been in the kitchen since his college days.  Going from slinging burgers as a college student to attending culinary school in Denver Co, to working under Chris Hastings at Hot & Hot Fish Club in Birmingham Alabama and then all the way to opening 2 separate restaurants; one as Sous Chef in Portland Oregon and one as Executive Chef here in Asheville (The Junction). Even though his main practice was always high end Southern fine dining, asian cuisine has always been a favorite ‘down time’ culinary project. Together husband and wife team, Camp and Teah, began to evolve the concept of Broth Lab in 2015. Before landing their brick and mortar they hustled to build a name fore themselves on the Asheville food scene by doing pop-ups around town. With a casual, counter service style restaurant in mind it just seemed like fate when they landed their location in the same spot where the original White Duck Taco Shop once lived.