27
An Impressive Culinary Career
Campbell got his start in the restaurant industry at age 18, when
he worked as a saucier in a high-end Italian restaurant in his
home town in Georgia. But he had been cooking since he was
11, learning mostly from his French grandmother. “I love what I
do,” he said. “I’ve never wanted to do anything else.”
Campbell has worked in several cities and states and in many
different roles, including his rst General Manager post when he
was 28. “I made it my goal to learn everything about food and
the service of food,” he said.
Campbell has worked for Pier 22 for 14 years. In that time, the
property has had several facelifts.
“We’ve come a long way in 14 years,” Campbell said. “We try to
cover a variety of experiences.”
The menu, which is Campbell’s creation, is large and features
dishes from around the globe, with somewhat of a focus on
seafood. Campbell calls the menu innovative but not trendy. It’s
incredibly approachable, he said, and he constantly develops
and changes the food and drink offerings.
However, there are certain popular offerings - the Wasabi Tuna
and the Alligator Sandwich, for example - that he said he’ll never
take off the menu. “Everyone who comes in will nd something
to enjoy,” Campbell said.
Pier 22 is notably accommodating to diners - many dishes are
already, or can be made, gluten-free. There are vegan and
vegetarian options as well. “We can do this because we are a
completely scratch kitchen,” Campbell said.
For Campbell himself, and for his employees, Pier 22 offers a
wealth of opportunities to learn and grow. Because of the scope
of the company, there are challenges to surmount and tasks
to complete every day. One example: there are 400 total light
switches to turn off at the end of the night, Campbell said. “The
experiences I’ve gained being here are overwhelmingly difcult
to nd anywhere else,” he said.
What to Try at Pier 22 and rove
Pier 22
Grouper Oscar: A dinner special featuring pan-seared black
grouper with jumbo lump crab, hollandaise sauce, asparagus,
and sweet corn risotto.
Wasabi Tuna: Tuna with a mild wasabi crust, sesame peanut
sauce, soy glaze, sticky rice, and wok vegetables.
Alligator Sandwich: Breaded scaloppini alligator, fried leeks,
honey mustard, provolone, lettuce, and tomato, on a ciabatta roll.
Fiesta Roll: A sushi roll featuring tempura shrimp and avocado
wrapped with tuna, unagi, sriracha, and spicy mustard.
Grove
Ahi Tuna Nachos: Seared Yellowfin tuna, wakame salad,
avocado, soy glaze, Sriracha, spicy mustard aioli, sesame seeds,
and wonton chips.
Brisket Sliders: Smoked brisket, tomato jam, sweet BBQ aioli
and bacon, on toasted brioche buns.
Bayou Savage Flatbread: Blackened chicken, andouille sausage,
tasso cream, jalapeño jack cheese, tomato jam, and crispy onion.
Seafood Cobb Salad: Shrimp, crab, lobster, spring mix, avocado,
bacon, red onion, tomato jam, bleu cheese, sweet peas, brioche
crumbles, and green goddess dressing.