Today we’d like to introduce you to Darrell Campbell.
Hi Darrell, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
It all started when I was going to college at Michigan State for chemical engineering. I started working at Buffalo Wild Wings as a side job for college. I soon realized that I was not into engineering, and fall in love with the fast-paced, excitement of the kitchen. After moving back to the Detroit area, I worked in a couple good restaurants, and once I got my first management job, I decided it was time to go back to school. I chose Scottsdale Culinary Institute because they offered a bachelor degree program, and after 26 years in Michigan, I was ready to move somewhere that didn’t have winters! After I graduated, I ended up working with Chef Peter Deruvo, and he turned my culinary world upside down. Things started really clicking for me. It was a new style than I had been used to cooking. I had never done authentic Italian my first 10 years of cooking. I had a company, Davanti Enoteca, move me out to be the chef of their restaurant in Del Mar, so that is how I ended up in California. After a few years of living in San Diego, I realized I kept finding myself working in North County. Over seven years ago, I moved to Oceanside and fell in love with the community and the chef community. There is so much talent here, and everyone has each other’s back. Like many people, 2020 changed my path. After years of working long hours in restaurants, I had a chance to work for a small catering company based in Vista. After working the second half of 2020 for them, I decided it was time to start my own business as a private chef.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Most of the struggles lied within restaurants and being overworked and working many hours to make someone else money. The recent struggles are learning how to run a business as I go. They never teach you how to work for yourself in school, just how to work for someone else.
Alright, so let’s switch gears a bit and talk business. What should we know?
I am a private chef and cook in people’s homes or vacation rentals. The possibilities are endless, and I am always pushing myself to do better food. I have done up to 16-course dinners. Spanish, Asian, Italian, Mexican, and California modern. One of the most exciting things is that no two menus are ever the same. I am a big believer in supporting local businesses, such as myself. I started shopping at the farmers’ markets 7 years ago, even when I was the chef at restaurants. I have been working closely with many local farms and have done quite a few dinners at Cyclops Farms over the years. Of course, in Southern California, we are blessed with 365 days a year of growing season, so that is helpful. I only shop at locally owned-fish markets, butcher shops, and grocery stores. I am always looking for the highest quality ingredients I can source.
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
Always have some money saved up!
Contact Info:
- Website: www.foodbychefd.com
- Instagram: chefdreal
- Yelp: food by chef D
Image Credits
Michael Wolfe
