Plating Pros

Meet: Chef Simroy Campbell

story + photo by Sue Pais

Superbly trained, and as appreciative as he is driven, this Jamaican-born executive chef adds character, artistry, and a piece of his soul with each dish he prepares. It’s not just a job for Chef Campbell; it’s a purpose. It’s artistry in action, and when he sees delight from diners, it’s the greatest joy this Jamaican gem can imagine. Aside from his wife and children, that is.

With a journey that began as a desire to lighten his mother’s burden, Chef Campbell has blossomed his good intention into a tremendous career—one that affords his own family an upbringing far different than his own. Fabulous food aside, it’s no wonder Chef Campbell was nominated by our readership…

LAKElife Magazine? Meet the one and only, and ever-inspiring, Executive Chef Simroy Campbell.

The Pier & Back Porch Restaurant @ Oakwood Resort

702 E. Lake View Rd., Syracuse 574.457.8700, oakwoodresort.com

Please share some of your background.

I was born and raised in Jamaica, in a Christian home. We were a really poor family, but rich in love. On one occasion, my shoes were stolen and we couldn’t afford to buy new ones. When kids at school asked where my shoes were, I brushed it off and said I didn’t feel like wearing them. Oftentimes, I couldn’t afford to buy lunch, so I told classmates that I was saving my money for something I wanted, rather than admit that I could not afford to eat.

So how did you decide you wanted to become a chef?

When I was about 12 years old, my mother worked on a farm. When she arrived home after a long day, she was tired; I could see the exhaustion on her face. Although she was worn-out from the day’s work, she came home and cooked for myself and my siblings. I would watch her, but she never knew I was watching. One day, when I felt confident enough to try to make a dish, I decided to cook something that I saw her prepare a few days prior. When she arrived home from work, she was both happy and shocked to see that I had dinner ready, and on the table. My mother’s reaction—that look on her face—made me want to cook even more. That moment was the driving force behind my culinary career.

How did you kick-off your culinary career?

After high school, I decided to take my cooking to another level, and I went to culinary school. I was among the top five students there, and normally, the school made you wait a year before sending you off for an internship. I was able to go in ten months, and was given a wonderful, paying job at the restaurant where I was doing my internship. I was always scheduled at 3 p.m., but I went in at 10 a.m. to work on my own time to learn different types of cuisine. After six months, I was first in line for a supervisor position.

What type of restaurants have you worked for + how has that shaped you?

Part of what makes me the chef I am, is that I come from Five Star and 4 Diamond resorts. I also had the privilege of working under one master chef. The knowledge I gained propelled me into who I am today. I cook with love, care, and passion.

What’s the greatest reward in being a chef?

I enjoy seeing facial expressions of people when they eat. Seeing their happiness makes me feel good, and like I did something amazing. It’s much more than personal satisfaction though. It’s the driving force behind all that I do in my kitchen.

What do you enjoy most about being a chef?

Creating, learning, and experimenting with different flavors and textures. It is more than a job to me. It is an art, and I feel strongly that embracing the culinary arts is what I was born to do.

What aspirations do you have for yourself?

I would like to own my own restaurant within a few years.

Tell us about The Pier & Back Porch at Oakwood. What should the readership know?

Because of the training I’ve had, and the mentors who I’ve had the pleasure of working with, I learned to do things the right way. I am immensely proud to say that 95 percent of the food served at The Pier & Back Porch is made from scratch. This is important to me; I believe people deserve quality and an excellent dining experience, and that is what I strive to give them.

Do diners need to be members at Oakwood, or can anyone dine with you?

All are welcome at The Pier & Back Porch. The more, the merrier!

What should diners expect knowing you are at the helm?

I will never sacrifice quality for quantity. I take pride in my work, and I very much believe that cooking is an art. I will do everything in my power to keep diners coming back with a smile on their faces, for their plates are my canvas.

How would you describe your restaurant to someone who’s not yet dined with you?

We are a casual dining restaurant which touts an upscale menu. The presentation I offer is something you see in an upscale restaurant, and we provide that ‘fine dining’ experience, at an affordable cost without skimping on quality.

Tell us about plating and creating new dishes.

I pour my heart and soul into each dish I prepare. I am committed to keeping it fresh and new. I love to explore different styles of cooking. Creating dishes is a passion and I will never stop pushing myself to learn more.

What brings you the greatest joy?

My wife and two children, and the fact that they will never know the poverty I did as a child. A very close second would be seeing empty plates come back to the kitchen after happy diners have cleaned their plates.

Is there a motto you live by?

“If you can dream it, you can do it” - Walt Disney