Meet Darrell Campbell | Private Chef

We had the good fortune of connecting with Darrell Campbell and we’ve shared our conversation below.

Hi Darrell, what principle do you value most?
The value or principle that matters to me the most, is sourcing locally. As a small business, the ability to be able to help other small, local businesses is a very good thing and something I take pride in. I shop at the farmers markets for most of my produce, and write seasonal menus that link up with what is available at the markets. I also shop at locally owned grocery stores, butcher shops, and fish markets. Not only am I sourcing the highest quality ingredients, I am supporting other local businesses. I look at it as a win win situation.

Let’s talk shop? Tell us more about your career, what can you share with our community?
My career all started as a “side job” while I was attending Michigan State for engineering. My first kitchen job was at Buffalo Wild Wings in East Lansing, MI. I don’t have the stories of cooking on a step stool with my grandma when I was 5. I almost immediately fell in love with the fast paced environment working in a kitchen had to offer, and decided to pursue becoming a chef over an engineer. I work at some good restaurants around the Detroit area, got promoted to my first management job, and decided to move to Scottsdale, Arizona were I attended culinary school. I linked up with Chef Peter Deruvo, where, after graduating culinary school, he helped me understand cooking on a different level, a better level. I have been blessed to work along side some great chefs that have had a big influence on my cooking style. Working in restaurants require long hours, and can be challenging at times. One of the reasons of starting my own business, was to, hopefully, have a better work/life balance. Since I have started my own business, it also has reignited my passion for the culinary arts. I have the ability to offer people a wide variety of menus, cuisines, and styles.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Since I live in Oceanside, and there are so many spots within walking distance, if I had a friend visiting the area, this is where we would start. A walk along the strand and pier to check out the Ocean would be first. There are so many good places to eat! TLC(the lab collaborative), Orfilla wine tasting room, Ryes and Grind, LTH, The Switchboard, Miller’s Table, Bagby Brewery, The Cup for coffee or beer, LTH, Shootz, Al Fresko, The Plot, Matsu, Naegi, Privateer, and my all time favorite spot I take people, is Wrench and Rodent. That’s just to name a few, there are more good food spots than that in Oceanside. I am very fortunate to be part of such a great chef community. Also, have to take them to a farmers market. Oceanside or Carlsbad to keep it local, or for a massive one, Little Italy Saturday morning. The Sunset Market in Oceanside on Thursday is a great place to take an out of towner.That is a neat one to experience. We would also definitely have to check out San Diego, atleast for a day, especially if they have never been. Gotta take them to PB, maybe little Italy, Gas Lamp, the normal touristy areas.

Who else deserves some credit and recognition?
Chef Ty of Food by Chef Ty. He has been a mentor to me in starting my own business. Even though I graduated with a Bachelor’s degree from a culinary school, they didn’t necessarily teach you how to start your own business and work for yourself. They taught you mainly how to work for someone else. Chef Ty gave me the knowledge of what is required to start your own business and I wouldn’t be where I am without his guidance.

Website: www.foodbychefd.com

Instagram: @chefdreal

Facebook: Food by Chef D

Yelp: Food by Chef D

Image Credits
Michael Wolfe