Greg Campbell
Executive Chef and Director of Operations @Pier 22 Restaurant, Patio, Ballroom & Catering
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WORK HISTORY
Executive Chef and Director of Operations @Pier 22 Restaurant, Patio, Ballroom & Catering
In the late summer of 2006 Greg was brought on by Hugh Miller to develop a new restaurant on the Manatee River. Pier 22 has incorporated all of Greg’s prior experience and the 500 seat plus restaurant provides all the excitement needed to keep Greg’s demeanor busy. Greg takes on dual roles in the facility as General Manager/ Executive Chef which allows him to use his analytical and creative background to create a well serviced award winning restaurant.Greg has continued to develop the culinary staff over the past 7 years and is involved at all levels of the restaurants operations. Pier 22 has become a passion for Greg and becoming a nationally recognized restaurant is his goal with the support of his staff, management, catering and culinary teams.Greg continues to offer wine dinners, cooking classes and special events as well as serve on the board of the FRLA and Sarasota Manatee Originals. Greg also writes a quarterly food column for Living on the Suncoast and is a staff writer for the Bradenton Herald.The culinary team at Pier 22 who support Greg with day to day operations are a great part to the prior successes at Pier 22.
EDUCATION
Augusta State University
Sociology
ABOUT GREG CAMPBELL
34 years in full service restaurants and continuing to learn and becoming better every day.Specialties: All aspects of restaurant operations. Specializing in Culinary and FOH operations. Events, banquets, menus, recipes, P&L execution, forecasting, construction and all other systems.
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