Joey Campanaro

Now I find my ideas are about perfect bites using fat, acid, salt and sweetness as four flavor categories that I can get people to enjoy all at once; while still being able to experience textures and temperatures. Considering those guidelines, my inspiration comes from everywhere really. I have to remind myself of my responsibilities as I get to do this – it's less of a job and more of a challenge to get to complete as I am developing menus and creating dishes. Nowadays, my job is less about being a chef and more about being an operator, a leader who inspires others to be natural leaders and I think I am getting better at it, but my favorite line any cook ever said to me was “Don’t give up on me, chef.”

I catch fluke and crabs and cook and eat outside. Spend time with vulnerability. I am going to start watercolor painting too.

I also enjoy reading the works of Andrea Strong.

You do not survive two decades in New York City, on a tiny crooked corner in the West Village, by yourself - I don’t care how good your meatballs are. Being a chef and restaurateur for the last 20 years is definitely the headline, but the real flex is the team. I work with the best people around me and I say that with my whole chest. Miguel Machuca has been my brother through all of it. The crazy nights, the miracle services, the moments where we looked at each other like, “Yo, how are we still standing right now?” and somehow we kept pushing. South Philly taught me loyalty matters more than almost anything, and I’ve been lucky enough to build with loyal people. Essence Shirley helped shape my digital identity in a way that actually feels like me, not a fake polished version. Maggie B Hollingsworth always came in with the big picture energy, reminding me to think bigger than the chaos of the day to day. And becoming an author does not happen because a chef suddenly thinks he’s Hemingway after a couple glasses of wine. Theresa Gambacorta, Amy Tucker, Paul Grimes, Con Poulos, the Chronicle Publishing crew, and my agent Janice Donnaud carried me through that process with patience and love. Mike Price is family, and we are partners at Market Table, The Clam and the Marylane. Jack Goodman runs Little Owl with heart, style, and real pride every day.

It’s that after 20 years, the people around me are still around me. That’s my win. We built something with soul, attitude, gratitude, and a little South Philly survival toughness. And somehow we’re still here, still standing, still laughing, and still feeding people. That means the world to me.

Different backgrounds naturally foster varied interests, creating richer and more meaningful connections between staff and guests. Team members are encouraged to stay engaged with the arts, theater, cultural traditions, and the broader community. The more informed and curious they are, the more confidently and stylishly they can connect with guests and customize the hospitality experience.