5560 Shelby Oaks Dr.

 

For Immediate Release

For more information contact:

PR Consultant Kim Brukardt, 682-3324 or cell: 494-7010

 

 

New Sous-Chef Turns Up the Flavor at Jim’s Place East

 

MEMPHIS, TENN…The new sous-chef at Jim’s Place East was born for fusion cooking. As a youngster, the Irish-Italian Keith Campbell learned to cook by “hanging out in the kitchen” with Grandma Rosa. And it wasn’t long before others recognized his natural talents.

 

“Here at Jim’s Place, the trend is to stay. Our specialty chef and baker, for example, have been with us for some 20 years,” said Angelo Liollio, one of the owners at the restaurant. “When we make a decision to add-on, we really believe in what that person will bring to the table. We’re very excited about having Keith.”

 

Campbell soon decided that sitting behind a desk was not the life for him, and promptly nixed the engineering degree to pursue his love of cooking. Originally from Memphis, Campbell lived in St. Louis and Memphis beginning in 1989.  He worked for seven years (3 ½ years as sous-chef) at the Twelve Oaks Grill, a steak and high-end seafood restaurant that also served exotic dishes including elk loin. While in Maryville, Mo., he was head sauté chef and wok guy for Shakura, a French-Asian fusion restaurant. He remained there for nearly five years.

 

Keith and wife Sharon returned to Memphis on a permanent basis last year. He first spent “Mr. Mom” time caring for his twin boys, Cable Carter and Parker, 15 months. Now, it’s time to head back to the kitchen.

 

“I want to bring a new flair from other backgrounds as well as nice presentations. Expect new tweaked out seafood and new bold, orangey and meaty flavors,” said Campbell, 33, who also enjoys cooking with sherry.

 

Guests can expect light citrus sauces for shrimp and light, spicy cream sauces for other seafood menu items. He also will create a mushroom marsala sauce for the restaurant’s pork chops. In addition, Campbell wants to add a pasta dish to the menu, such as spinach fettuccine with heavy cream sauce and Cajun seasoning. Also planned would be additional appetizers like mussels sautéed in butter with sun-dried tomatoes, garlic, basil and shallots as well as sautéed orange shrimp with sautéed spinach and garlic.

 

Campbell’s own Irish-Italian heritage, as well as his background in fusion and fine dining restaurants outside of Memphis, will enhance the culinary experience for Jim’s Place guests, bringing a new blend of flavors to the table.