Chef Profile: Joey Campanaro, Little Owl (West Village)

As chef/owner of Little Owl and co-owner of Market Table, Joey Campanaro has established himself as a true culinary giant among the most notable Manhattan restaurants. EE’s Chef Profile Series will give a sneak peek into the minds of the best chefs in NYC. Here’s a look inside Joey’s…

The past few years in NYC, we’ve seen certain foods become trendy or really popular in many restaurants like fondue, pork/the bacon craze, veggies, and now local fare as the highlight of many menus around the city. What do you see to be the next food trend?

Here is my philosophy on trends. Trends are trends. Food isn’t a trend. Food is something we as human beings need to live. Restaurants make food the luxury and the media is what creates trends, not chefs. Bacon is good, its been good forever. Some businesses jump on the media wagon and offer it more and more because of popularity and in hopes to make more money. As far as local sourcing is concerned, it is everyone’s responsibility to our planet to exercise conservation. What I want the media to jump on and eventually restaurants will follow suit with is American comfort food – from cream of broccoli soup to cherry pie. But unfortunately, I think it’s going East Asian, Indian and Thai food seem to be brinking the popular interest.

How much does your Italian-American upbringing come into play when creating your dishes?

The Italian-American in me has a great deal to do with my dish planning thinking but even as a young cook and still today, I am very interested in so many kinds of ingredients and techniques. My favorite cuisine outside of Mediterranean is Japanese.

Where is your favorite late night dinner after you’ve been in the kitchen all night?

After work I like to get a bite to eat and drink at Daddy-o on Bedford Street. It’s between both of my restaurants, Market Table and Little Owl.

What would be your ultimate last meal?

Roasted chicken, lemon pepper broccoli, mac n cheese, green leaf and cucumber salad, garlic bread, jewish apple crumb cake and vanilla ice cream.

What chef do you think is really changing things up right now in the culinary world? Why?

Jonathan Waxman – because he has found his spot at Barbuto and since everything he has already done – for years - is now a TREND and it’s popular. He has great support. He is a great chef and when a chef feels the love the chef can’t be stopped.

What is your favorite after-work cocktail or wine?

Jack and Ginger

What’s your favorite restaurant to order in from?

Republic