Greg Campbell Executive Chef & General Manager
Chef Greg learned the art of cooking at the hands of his French grandmother, Simone Hubert. Together, in her kitchen in Rhode Island, they made delectable creations always prepared with love and often using bacon. A short time later, when Greg was just a teenager, he started working in a fine-dining Italian restaurant in his hometown of Augusta, Georgia. While there, Greg quickly learned the tools needed to become an experienced line cook. Before graduating high school, he had earned a leadership role at the restaurant.
Throughout young adulthood, Greg continued to improve his culinary skills and expertise in restaurant operations. In 1998, Greg became a partner in a small restaurant group and opened his first restaurant in Jacksonville, FL. The restaurant quickly became a training ground for internal management training and culinary development. The Jacksonville restaurant also received an award in Nation’s Restaurant News for Hot New Concept.
In late 2006, Greg was approached by PIER 22 owner, Hugh Miller, to help assist with the advancement of the waterfront dining experience. Greg accepted the dual roles of Executive Chef and General Manager. He continues his commitment to supporting and investing in the people that come together each and every day to help make PIER 22 a wonderful place to work, dine and unwind. In 2013, Chef Greg Campbell was honored as one of the country’s top culinary talents in Best Chefs America.
Florida Restaurant & Lodging Association
Kiwanis International Manatee Chamber of Commerce
National Restaurant Association
Contributing writer Bradenton Herald
Contributing writer Living on the Suncoast