MEET THE CHEF: Greg Campbell of PIER 22 Restaurant in Bradenton, Florida

BY TRIPVEEL EDITORIAL STAFF | March 2020

Tripveel sat down with Executive Chef Greg Campbell of PIER 22 Restaurant in Bradenton, Florida.

Executive Chef Greg Campbell of PIER 22 Restaurant in Bradenton, Florida

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Augusta, Georgia and have lived up and down the East Coast of the United States. Inspiration for menu ideas and cooking styles are everywhere and I always keep my eyes open wherever I go. Our menu is regional American, with some international options. I believe that if you can have a lot of diversity in your culinary options it prevents you from being placed in a box. There are so many dining options that it becomes very difficult for people to decide where to go as a group. If we can satisfy the cravings with choices that allow diversity we will be successful.

PIER 22 Restaurant in Bradenton, Florida

Tell our readers an interesting fact or two about yourself. 

I spent the first 8 years of my life living in Germany as an American citizen and began snow skiing in the alps when I was 3 years old. I only went straight down the mountain and I didn’t like to turn.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

Tacos by far... All tacos! If you have not eaten tacos I feel very sorry for you.

PIER 22 Restaurant in Bradenton, Florida

What are three ingredients that you simply couldn’t live without? 

I could not live without garlic, onions and butter.

We love the art behind plating. What do you love about designing the perfect dish?

I enjoy plating, but to me the most important part of it is the taste and temperature of the meal. Plating should be taken very seriously and be done smart and efficiently. You can make anything look beautiful, but it must taste delicious first and foremost. Food is art for all your senses; you can see it, taste it, smell it, feel the texture and you can hear it before it touches the plate.

PIER 22 Restaurant in Bradenton, Florida

Tell us about one of the most creative dishes you’ve created?

Steamed Bao Buns, Korean BBQ Short rib with Jalapeno Broccoli Slaw. Put it on the menu and no one bought them. Doesn’t always pay to be overly creative!

PIER 22 Restaurant in Bradenton, Florida

Share your most recent awards and accreditations with us!

Our restaurant group just won 28 “People’s Choice Awards” in the local newspaper. It is an honor to feel appreciated by our locals!

What are some of the latest trends you’re seeing in top restaurants across the globe?

There are so many trends and you must be very careful of which trend you decide to follow or participate in, because in my opinion if you follow all the trends your view will ever change. Some of the trends I do like involve true scratch cooking and buying ingredients that come out of the earth not manufactured for you. Too many restaurants are not cooking anymore, they are buying food already processed and slapping it on a plate. Those restaurateurs know who they are, yes I’m talking to you!

What’s your favorite go-to cocktail?

Red wine is my go-to. Very complex and brain stimulating as you draw out the diversity in every bottle.

What do you love about being the Executive Chef at PIER 22 Restaurant in Bradenton, Florida?

I love being the executive Chef and Director of Operations for our company at PIER 22, as well as our sister restaurant Grove in Lakewood Ranch, because I get to feed people at some of the most important times in their life and help them create memories. Weddings, birthdays, engagements, non-profit fundraisers, Thanksgiving, Christmas, etc. It is a great feeling to be a part of their stories and to bring them together through food.