Niall
Niall Diarmid Campbell is an experienced chef having worked in very successful, small town, tropical Caribbean and exclusive large city restaurants.
Growing up on a small dairy farm in New England gave Niall a great appreciation for hard work, small towns and a taste for the freshest ingredients. The desire as a young man to explore, fueled by a love of food took Niall from the farm to the kitchen in 1991. Landing a dishwashing job at the very popular Last Unicorn Restaurant in Waterville, Maine, Niall began to learn from some of the most experienced and successful restaurateurs in New England. Niall learned quickly and became one of their chefs in 1993. He stayed with the Last Unicorn for 4 years before accepting a position running the kitchen at the lakeside resort, Alden Camps. This was a seasonal position that allowed Niall to travel the world during the winters enjoying a plethora of challenging positions in Alaska and the Northwest as well as England and Puerto Rico.
When the opportunity arose for Niall to open his first restaurant in March of 2001 in Waterville Maine he eagerly accepted the challenge. In March of that year he opened the Bread Box Café (showcased in Gourmet magazine) resulting in outrageous success for friend and owner Jobe Culver. When the project was finished in 2002 Niall returned to Puerto Rico to open his second kitchen on the remote island of Vieques. The Blue Macaw also enjoyed an extremely successful opening, being featured as one of the top 100 places to eat in the world by Conde Nast travel magazine.
Upon completing this project Niall and his wife, Kristie, moved on to San Francisco
California to begin work with Bradley Ogden (Winner 2003 James Beard award) at the
Lark Creek Inn. There Niall had the good fortune to refine his skills with some of the most accomplished talents in fresh California Cuisine.
Niall brings to the table all of the best his travels, culinary and kitchen management skills have to offer,insisting that only the freshest local ingredients will do.
|
Kristie
Kristie S Campbell is a native of Effingham although she spent most of her childhood and adolescent years in Maine. She attended the University of Miami on an academic scholarship, graduated with high honors and received a Bachelor of Science in Biology and Math. Heading back up the coast in 1996, Kristie joined Fidelity Investments as an assistant on their Emerging Markets Trading Desk. She quickly moved over to the coveted Equities Desk and in 1998 she became Fidelity's youngest trader. Kristie joined the structured equities team and was responsible for the execution of programs trades ranging from a few hundred thousand to several billion dollars.
Disillusioned by the tragedy of September 11th, Kristie took a leave of absence in Puerto Rico where she met and fell in love with her husband, Niall. She chose to resign from her position at Fidelity and join Niall in Puerto Rico where she would begin her induction into the restaurant business.
Kristie's business savvy and newfound appreciation for the culinary world will bode well in her role as Firefly's CEO. She will manage all areas of the restaurant exclusive of the kitchen motivating the wait and host staffs and setting high standards of customer service insuring all guests have an enjoyable experience at Effingham's newest fine dining restaurant.
|
|
