Campbell’s distinguished culinary career speaks volumes, having worked for a number of the world’s top restaurants including Copenhagen’s two Michelin Star restaurant Noma, Shannon Bennett’s flagship restaurant Vue De Monde and most recently, Matt Moran’s newest Sydney waterfront landmark Barangaroo House.
Past influences, in particular from Noma, have given Campbell an understanding and passion for utilising locally sourced and grown produce to interaction of chefs with guests in the dining room. “I learnt that we can write our own rules as long as we have an understanding of flavour and produce,” said Campbell.
“Cuisine at Kokomo is built on these principals, which excites me. There is an abundance of fresh, quality local produce grown on the island or sourced locally. The simplistic and sustainable approach to sourcing and serving food mirrors my own culinary philosophies and I look forward to creating a truly memorable dining destination in one of the most beautiful locations in the world,” added Campbell.
This approach is what caught the attention of Kokomo Private Island owner, Lang Walker.
Mr Walker said of Campbell’s appointment, “Cory not only shares our passion for transforming local and seasonal produce into exquisite meals, but believes in creating a destination. His prior successes are unquestionable but it’s his vision for Kokomo that resonates with me. I believe that he will elevate even further the dining on Kokomo to deliver a world renowned culinary experience.”
Working with local growers, fishermen and Kokomo’s own farmer to harvest and produce seasonal culinary delights, Campbell will champion the islands dock-to-dish and farm-to-table techniques and further personalise the islands approach to service.
Campbell is set to lead a team of talented chefs and will continue to create a point of difference in the dining experience for guests across every offering on the island. The Kokomo family is excited for what the future holds under Cory’s leadership.