Meet Greg Campbell, an accomplished chef whose culinary journey began in the kitchen of his French grandmother Simone, where he first discovered the transformative power of love-infused cooking—always with a generous serving of bacon. Greg's odyssey began at the age of 18 when he entered the culinary world as a saucier in an esteemed Italian restaurant in his hometown of Augusta, Georgia.
Over three decades, Greg's culinary voyage unfolded across various cities, each stop adding a new layer of expertise to his repertoire. By the age of 28, he ascended to his first General Manager role, setting the stage for his current position as the Executive Chef and Director of Operations at Bradenton’s distinguished Pier 22 and its sister restaurant, Grove in Lakewood Ranch. Here, Greg curates exceptional dining experiences by blending analytical precision with creative flair.
Greg's culinary philosophy revolves around honoring quality ingredients and employing hands-on cooking techniques, drawing inspiration from his international travels and cherished memories of his grandmother's kitchen. Beyond the confines of Pier 22 and Grove, Greg fulfills multiple roles—an educator conducting cooking classes, a proficient sushi demonstrator, a curator of progressive wine dinners, and a coordinator of special events—all of which enrich the culinary landscape of his restaurants.
With an enduring passion for the culinary arts that has persisted since his youth, Greg Campbell continues to captivate palates and hearts alike, infusing each dish he creates with nostalgia and innovation.