ChefMC

After decades in the industry, Campbell says this moment feels intentional. With over two decades spent

cooking in top kitchens from Barcelona to San Francisco, Campbell brings a global perspective grounded in

coastal sensibility. Today, he also leads Pacific Pearl Café and Capas Tacos in South Orange County, earning a

reputation for blending honest, approachable flavors with refined technique. Campbell is a longtime advocate

for sustainability and accessibility in the food system and is a co-founder of Portland's Sustainable Seafood

Summit, reinforcing his belief that thoughtful cooking starts with responsible sourcing.

"Food has taken on a different role," said Campbell. "Early in my career, it was about fine dining and chasing

accolades. Now it's about approachability, making memories and creating places people want to come back to

again and again. White Rooster is everyday food, done with care, depth and chef-driven flavor. It's food meant

to be eaten after surfing, after driving, after living."

Where California Comfort Meets Surf Soul

That philosophy is felt throughout the menu, which reads like a coastal road trip: layered, sun-washed and

grounded in place. California influence leads, South of the Border inspiration follows, and everything in

between feels familiar yet thoughtfully composed.

A lifelong surfer, Campbell credits the ocean with shaping both his cooking and his values long before

sustainability became industry shorthand. "I've always loved the beach and Dana Point has a rhythm that feels

real, and there's a respect that comes with cooking from the coast, honoring the ocean and the ingredients it

gives us," says Campbell.

That same authenticity defines his approach to cooking with smoke and fire. Campbell's passion for cooking

over a smoldering flame is deeply personal and deeply technical. Rather than relying on shortcuts like liquid

smoke or quick-oven techniques, he is committed to true smoke flavor developed over time. The smokers

inside White Rooster are designed for long, low-temperature cooking, allowing proteins to absorb flavor slowly

and naturally.

"Smoke should be earned," Campbell explained. "It's not something you add. It's something you build. Cooking

over open flame, embers or a campfire teaches patience and respect. That's where the flavor lives."