A Landmark
Pier Restaurant
WORDS: Kara Chalmers
PICTURES: Whitney Patton
Greg Campbell was 12 and home - supposedly sick - from school, when
he cooked on his own for the rst time. Always ambitious, he chose
popovers - light-as-air, eggy bread rolls, known for soft interiors and
crisp golden crusts. He used all his mom’s our, “destroyed the kitchen,” he
said, and the popovers he made were an utter failure.
Chef Campbell, now 48, estimates that he’s since made thousands of
popovers, as well as countless other dishes over a 35-year career in the
restaurant business. “Feeding people is one of the most gratifying things
you can do,” Campbell said. “It’s a great business to be in.”
Campbell is more than just a chef. He is Executive Chef and Director of
Operations at Bradenton’s landmark waterfront restaurant Pier 22 - a place
that’s much more than just a restaurant. It’s a company - and one that’s
always growing.
Picture courtesy of Pier 22