A.C.
Boca Raton, FL · Portfolio 2026
Executive Culinary & Hospitality Leader

Antonio
Campolio

Director of Culinary & Dining Operations · James Beard–recognized restaurateur

The Polo Club of Boca Raton · current

22 years. Nine properties. From The Greenbrier line to a $100 million flagship clubhouse. The youngest chef ever to host a dinner at the James Beard House.

$250M+
Hospitality
Development Led
380
Current Staff
40 Managers
40K+
Meals Served
Per Month, in Season
Antonio Campolio
In Service · On the line · plating in motion
Antonio Campolio plating service at Persimmons Waterfront Restaurant
Twenty-two years on the line

The kitchen
is the job.

On the line · Persimmons · New Bern, NC Antonio in service — finishing a plate with a young cook on the pass. Family restaurant at twelve, master's apprentice at sixteen, James Beard House at twenty-eight, $100 million flagship today.
01 / Position

An operator built for high–stakes execution.

In One Line

Aligns culinary vision with infrastructure.

A high-performance culinary and hospitality executive with deep expertise in building, scaling, and transforming complex food and beverage operations. James Beard–recognized restaurateur and executive chef. Operates at the intersection of culinary leadership, construction execution, and operational systems design.

Led more than $250M in hospitality development, including a $100M flagship clubhouse featuring nine distinct restaurant concepts. Teams of 300+. Operations exceeding 40,000 meals per month.

The work spans concept development, MEP coordination, kitchen design, procurement strategy, and full operational launch. Trusted in high-stakes environments where execution matters.

02 / The Math

Twenty–two years. One spreadsheet.

Development
$250M+
In new construction and renovation directed across resorts, hotels, clubs, free-standing restaurants.
Current Flagship
$100M
Polo Club clubhouse renovation. Acting Owner's Rep through construction.
Restaurants Launched
9
New restaurant concepts designed and opened at The Polo Club (plus 4 additional outlets).
Current Team
380
Direct staff. 40 managers. Culinary, Dining, Banquets, Events, Farm & Facilities.
Throughput, Peak
10K+
Guests daily, three consecutive weeks each December. 40,000+ meals per month in season.
Working Farm
5 Acres
Built from raw, overgrown land in four months. Six-person core team. Now yields $250K+ savings/yr.
Turnaround · Persimmons
$3 → $8M
Annual revenue grown. Team scaled 45 → 100+. Costs cut 15% in 90 days.
Banquet Growth · St. Andrews
$1M+
Banquet & catering sales increase in one year. Member usage rates up 40%.
Food Cost Reduction
8%
At St. Andrews, via ChefTech + Yellow Dog with POS integration.
Top 100 in America
2×
Wine Enthusiast Top 100 Restaurants in America. The Marc, 2013 + 2014.
Scholarship Funds Raised
$750K+
Through Friends of the James Beard Dinners and Chef's Tables. Founder & host.
James Beard House
2012
December 12. The youngest chef ever to host a dinner. JBF Member since 2012.
Pan-seared duck breasts basted in butter with fresh thyme
Technique · Pan-seared duck, butter-basted with thyme · the line, from above
03 / Houses of Record

Four pedigree kitchens. The proof in photographs.

The Greenbrier resort, White Sulphur Springs, West Virginia — formal facade with columns and gardens
2003 — 2005 · the apprenticeship
The Greenbrier
Apprentice to Peter Timmons, CMC · America's Resort
The Broadmoor, Colorado Springs — Spanish Colonial Revival facade at golden hour, bell tower and fountain
2008 — 2011 · the Rockies
The Broadmoor
Area Executive Chef · Forbes Five-Star · 744 rooms
Marcus Whitman kitchen team, jars of preserves on the shelf above — proof of the preservation program
2011 — 2014 · with the team
Marcus Whitman Hotel
Executive Chef & F&B Director · The Marc
Persimmons Waterfront Restaurant at sunset
2015 — 2021 · on the Neuse River
Persimmons Waterfront
Exec Chef & Managing Partner
04 / The Kitchens, Complete

Where I've led. Nine houses.

A line that runs from a National Historic Landmark resort in West Virginia to a Forbes Five–Star property in Colorado, through wine country in Washington and a yacht club on the San Francisco Bay, to private clubs of the southeast. Every kitchen, on the line and at the desk.

2003 — 2005
The Greenbrier
White Sulphur Springs, WV
Lead Line Cook
Apprentice to a Certified Master Chef
2005 — 2008
The Kessler Collection
Multi-property · incl. 700 Drayton, Savannah
Corporate Task Force Chef
Luxury hotel portfolio
2008 — 2011
The Broadmoor
Colorado Springs, CO
Area Executive Chef
Forbes Five–Star · 744 rooms
2011 — 2014
Marcus Whitman Hotel
· The Marc
Walla Walla, WA
Executive Chef & F&B Director
70 employees · Top 100 in America
2014 — 2015
The St. Francis Yacht Club
San Francisco, CA
Executive Chef & F&B Director
4 outlets · 100+ union staff
2015 · Aug–Oct
The Omni Homestead
Hot Springs, VA
Task Force Executive Chef
Resort-wide stabilization
2015 — 2021
Persimmons
Waterfront Restaurant
New Bern, NC
Exec Chef & Principal Managing Partner
$3M → $8M+ · 45 → 100+ staff
2021 — 2022
St. Andrews Country Club
Boca Raton, FL
Director of Culinary Operations
5 outlets · 100+ BOH
2022 — Present
The Polo Club
of Boca Raton
Boca Raton, FL · Current
Director of Culinary & Dining Operations
$100M renovation · 380 staff · 9 concepts
05 / Honors

Awards. Nominations. Selections.

12.12.2012
The James Beard House
Six-course Walla Walla–themed dinner with the founding winemakers of the valley in attendance. The youngest chef ever to host a dinner at the James Beard House.
NYC
2014
James Beard Award — Nominee
Nominated for a James Beard Award alongside national recognition for The Marc at the Marcus Whitman Hotel.
JBF
2014
Washington State Restaurant of the Year
The Marc Restaurant, awarded by the Washington State Wine Commission.
WSWC
2014
ACF Chef of the Year — Semifinalist
American Culinary Federation. Top 10 in the nation.
ACF
2013 · 2014
Wine Enthusiast Top 100 Restaurants in America
The Marc Restaurant, named to the magazine's national list two consecutive years.
2×
2011 · 2012
Tri–Cities Chefs on Parade — Winner
Regional competition won two consecutive years while leading The Marc.
2×
07.2014
Friends of the James Beard Benefit Weekend
Created and led the inaugural fundraiser at the Marcus Whitman, raising funds for Walla Walla Community College culinary & enology scholarships.
Founded
2018
NCRLA Chef Showdown — Finalist
North Carolina Restaurant & Lodging Association. Top 21 chefs in the state. Persimmons, New Bern.
NCRLA
Cumulative
$750K+ Raised for Culinary Scholarships
Through Friends of the James Beard Dinners and Chef's Tables. Founder and host.
$750K
Recurring
Food Network — Guest Chef
Featured chef on multiple Food Network programs across the career.
TV
06 / In Print

Featured by. Profiled in.

James Beard Foundation
Recipe Published
Wine Enthusiast
Top 100 · 2013, 2014
Food Network
Guest Chef · Multiple Shows
Our State
North Carolina · 2018
Boca Raton Observer
2023 Cover Profile
Boca Raton Tribune
2022 Leadership Announcement
Walla Walla Union–Bulletin
Chef's Table + JBH Feature
Washington Tasting Room
Friends of JBF Coverage
Edible Seattle
The Marc Listing
WNCT News
«Down Eats» Feature
New Bern Post
Multiple Features
Hotel Online
Marcus Whitman Coverage
THE BEND BULLETIN
Walla Walla Wineries · Travel Feature
Aug 2014
HOTEL-ONLINE
Press Release · Marcus Whitman succession
2014
WINE PRESS NORTHWEST
Pacific Northwest feature coverage
Multiple
GREAT NORTHWEST WINE
Celebrate Walla Walla · Syrah Panel
Jun 2014
WASHINGTON TASTING ROOM
Feast Walla Walla · with Maneet Chauhan
2013
L'ECOLE No 41
Featured wine pairing dinner chef
2013
EDIBLE SEATTLE
Right on The Marc · in-depth profile
2014
GASTROLUST
“Progressive Modern American · molecular twists”
2014
07 / Current Tenure

The Polo Club. Right now.

Antonio Campolio at the Polo Club farm with the grower, inspecting the eggplant rows in golden-hour light
In Practice Walking the rows with the grower · eggplant on the bush · Polo Club, Boca Raton
Antonio Campolio at the Polo Club of Boca Raton with a fresh Alba white truffle Lettuce growing on the 5-acre farm Antonio built from raw land at the Polo Club
The Sourcing · The Farm
Fresh Alba white truffle on arrival. Lettuces from the 5-acre farm built from raw land — direct from soil to plate, every service.
Jun 2022 — Present · Boca Raton, FL

The Polo Club
of Boca Raton

Director of Culinary & Dining Operations · Owner's Representative through a $100M clubhouse renovation

Our goal is to set trends here, not to follow any. That includes deploying cutting–edge hospitality technology as part of our strategy.
Antonio Campolio · Boca Raton Observer, Oct 2023
  • $100M
    Clubhouse renovation directed. Acting Owner's Representative through construction. Day-to-day execution, vendor coordination, MEP coordination, kitchen design.
  • 9
    New restaurant concepts designed and launched under one roof. Plus four additional outlets including golf course halfway houses and a coffee shop.
  • 380
    Direct staff. 40 managers across Culinary, Dining, Banquets, Social & Cultural Events, Farm and Facilities.
  • 40K+
    Meals per month in season. Including 10,000+ guests daily for three consecutive weeks each December.
  • 5 ac.
    Working farm built from raw land. Four months — clearing, well drilling, crop planning, six-person team. Has since expanded into strips unsuitable for construction.
  • $250K+
    Annual food–cost savings from the farm program. Recurring.
  • Vegas
    Directed planning and execution of high-profile entertainment — Vegas-style acts, live music, full-scale fairgrounds.
A 200-foot farm-table dinner under string lights and palms at the Polo Club — banquet execution at scale
Events · At Scale Farm-to-table dinners on the property · private events, member functions, member-and-guest activations
08 / From the Pass

The plates. Selected.

Six finished plates pulled from the working file — refined technique through elevated comfort. The standard isn't fine dining or country club; it's both, executed to the same line.

Diver scallops in braised broth with kale and polenta
Diver Scallops
Tomato-braised · lacinato kale · polenta drops · lemon-pepper zest
Single seared sea scallop on couscous with butternut
Sea Scallop
Seared scallop · pearl couscous · butternut · candied carrot · pancetta jam
Pan-seared sea bass on carrot purée with red rice
Sea Bass
Crispy-skin · carrot purée · red rice · parsley pesto · pickled hominy
63 degree hen egg yolk with salmon roe and chanterelles
Hen Egg · Caviar
63° yolk · salmon roe · chanterelle · aged parmesan · spaghetti squash · sorrel
Lamb loin with shredded confit and whipped Yukon Gold potato
Lamb Loin · Confit
Lamb loin · shredded confit · whipped Yukon Golds · tomato confit · pan demi
BMS 12 A-5 Wagyu strip with charred heirloom carrots, baby beets and shaved black truffle
Wagyu Strip · A5
BMS 12 A-5 Wagyu strip · charred heirloom carrots · baby beets · shaved black truffle · jus
Sous vide Wagyu zabaton with braised short rib and potato-goat cheese croquette
Wagyu Zabaton
Sous vide Wagyu zabaton · braised short rib · glazed heirloom carrot · potato & goat cheese croquette
Tuna with compressed melon and edible flowers
Tuna · Garden
Peppered tuna · compressed watermelon · cantaloupe · squash blossom · herb oil
Pan-seared sea bass on roasted cauliflower with edible flowers
Sea Bass · Cauliflower
Crispy-skin · roasted cauliflower · shaved sprouts · brown butter · pansy
Antonio Campolio with the kitchen team at The Marc Restaurant, Marcus Whitman Hotel, Walla Walla, WA
§ The James Beard Years · 2011 — 2014

The Marc
at the Marcus Whitman

Walla Walla, Washington · with the kitchen team
2014.
Washington State Restaurant of the Year · ACF Top 10 · JBF Award Nominee
2×
Wine Enthusiast Top 100 Restaurants in America · 2013 + 2014
12.12.12
James Beard House · Youngest chef ever to host a dinner
70
Employees led across culinary + F&B department
09 / On the Record

Documentary proof. The receipts.

James Beard Foundation dinner menu, July 19 2014, Walla Walla — collage
JBF · JULY 2014
Inaugural Friends of JBF Benefit Weekend
Founded the regional fundraiser · menu in collage, dated 19 July 2014
Plating canapés in branded chef coat at The Omni Homestead Resort, Hot Springs VA
HOMESTEAD · 2015
Task Force Executive Chef
Beef tenderloin canapés on the line · Forbes Five-Star, Hot Springs VA
Antonio holding a crate of heirloom tomatoes, surprised grin
FARM-DIRECT
The first crate of heirlooms
Hands-on with the supply · the season delivered to the back door
Wall of mason jars filled with canned heirloom tomatoes and preserves
PRESERVATION
The Pantry Program
Whole-season preserving · tomatoes, peppers, root vegetables, pickles, stocks
Liquid nitrogen Cryogenifex preparation on the restaurant line
MOLECULAR
Cryogenifex on the line
Liquid nitrogen mise-en-place · modernist execution at restaurant scale
Antonio with the team and a wine glass in a Walla Walla vineyard
WINE COUNTRY
Walla Walla wine country chef
Featured at Celebrate Walla Walla Valley Wine · L'Ecole No 41 pairing dinners
Beef carpaccio with a parmesan tuile arch, fried hen egg, sun-dried tomato and black olive
TECHNIQUE
Carpaccio · tuile arch · runny yolk
Beet-cured beef · parmesan-herb tuile · sun-dried tomato relish · black olive · sunny-side hen egg
Raw land before the 5-acre Polo Club farm was built — pines, sand, fence line
THE BUILD · 2022
From raw land
Before the 5-acre farm · pines, fence, sand · the site as it stood at the start of the Polo build
10 / Prior Tenures

Three operating chapters. Three transformations.

Jun 2021 — Jun 2022Boca Raton, FL

St. Andrews Country Club

Director of Culinary Operations · 5 dining venues, member events, banquets

Rebuilt F&B across five outlets through the club's enhancement program. Led 100+ back-of-house staff. Honored a 30+ year culinary legacy while installing modern systems and a new operational floor.

  • $1M+ increase in banquet & catering sales
  • 40% increase in member dining usage rates
  • 8% food cost reduction via ChefTech + Yellow Dog
  • 15-minute reduction in table turns via tableside ordering
  • 5 outlets rebranded and elevated; 100+ BOH retrained
Antonio Campolio breaking down a whole hog at Persimmons
Whole-Animal ProgramNooherooka Natural · Weeping Radish Butchery · circa 2017
Dec 2015 — May 2021New Bern, NC

Persimmons Waterfront Restaurant

Executive Chef & Principal Managing Partner, Restaurant Group

Rebranded and rebuilt a free-standing operation as Managing Partner. Within 90 days, reduced costs over 15%. Beyond the flagship, launched a marina, five additional restaurants, and a grocery-restaurant concept. The whole-animal sourcing program — pictured — with Nooherooka Natural and Weeping Radish butchery was the supply-chain signature: whole hogs broken into sausages, chops, bacon for the menu.

  • $3M → $8M+ annual revenue growth
  • 45 → 100+ team scaled
  • 15% operational cost cut in first 90 days
  • NCRLA Chef Showdown finalist 2018 · top 21 in NC
  • 6 additional concepts launched: marina, 5 restaurants, grocery-restaurant
  • Whole-hog sourcing with local NC farms; full from-scratch operation
2003 — 2015Five properties of record

The Greenbrier · Kessler · Broadmoor · SF Yacht Club · Omni Homestead

Twelve years across National Historic Landmark resorts, Forbes Five-Star properties, and the country's great private clubs

A foundation built across the Greenbrier line, the Kessler luxury portfolio (including 700 Drayton at The Mansion on Forsyth Park), the Broadmoor's 744-room Forbes Five-Star resort, the St. Francis Yacht Club on the SF Bay, and a task-force stabilization at Omni Homestead. Trained under Peter Timmons, CMC — Certified Master Chef, Executive Chef of The Greenbrier.

  • Broadmoor: Area Exec Chef, 2 restaurants, 744-room Forbes 5-Star
  • St. Francis YC: Exec Chef + F&B Director, 4 outlets, 100+ union staff
  • Kessler: Task force across luxury hotel portfolio; 700 Drayton
  • Omni Homestead: resort-wide stabilization, multiple kitchens
  • Greenbrier: apprenticed under Peter Timmons, CMC
Antonio at the Persimmons brunch pass — service line plates flowing, full team in motion
Persimmons · Sunday Brunch · the pass mid-service · 100+ covers an hour, owner-operator on the line
11 / Credentials

Trained. Certified. Connected.

Training

  • Greenbrier Culinary Internship Program Apprentice to a Certified Master Chef
  • ProStart competitor State + national level
  • Engaged Leadership Executive Management Training
  • Franklin Covey Management Training Hotel HR + conflict resolution
  • Black Swan Negotiation Mastery Summit

Certifications

  • Canning & Preservation Licenses Issued May 2013
  • Franklin Covey HR & Conflict Resolution
  • ACF Member
  • JBF Member Since 2012
  • CMAA Club Managers Association

Teaching

  • Wine Country Culinary Institute Class Instructor
  • ProStart Cooking, molecular gastronomy, competition basics
  • National Charitable Organizations Guest Speaker

Giving Back

  • Founder & Host — Friends of the James Beard Dinners $750K+ raised
  • JARC Program Champion The Polo Club
  • Active volunteer — food banks nationwide
  • Nonprofits & food banks throughout the career