Jeff Campbell

Chef Jeff Campbell’s illustrious culinary journey spans over three decades, marked by a relentless pursuit of excellence and a passion for French cuisine that knows no bounds. With a career that has taken him across the globe, from Japan to London, Fiji to France, and various spots across Australia, Chef Jeff has amassed a wealth of experience and expertise in the culinary arts.

As a multi-Chef Hat winner, Chef Jeff has earned acclaim for his culinary creations, earning recognition and accolades for his innovative approach to cooking. Mentored by renowned chefs such as Ben O’Donahue, Chef Jeff has honed his craft and elevated his culinary skills to new heights, crafting exquisite dishes that tantalize the taste buds and delight the senses.

One of the highlights of Chef Jeff’s career has been his role as head chef at Bisou Bisou, part of the esteemed Ghanem Group, located in Brisbane’s vibrant Fortitude Valley. At Bisou Bisou, Chef Jeff showcases his culinary prowess, creating French-inspired masterpieces that celebrate the rich flavors and traditions of French cuisine. Utilizing traditional sous-vide cooking techniques, Chef Jeff infuses each dish with a touch of sophistication and elegance, offering diners an unforgettable gastronomic experience.

Some of Chef Jeff’s signature dishes at Bisou Bisou include roasted pork loin with braised cabbage and port jus, barramundi with cauliflower and blue cheese velouté, and the indulgent pear terrine with fig leaf ice cream. Each dish reflects Chef Jeff’s culinary philosophy, which emphasizes the use of high-quality ingredients and meticulous attention to detail to create dishes that are as visually stunning as they are delicious.

Throughout his career, Chef Jeff has demonstrated a deep commitment to his craft and a dedication to pushing the boundaries of culinary creativity. From his early days as a sous chef to his tenure as a private chef and his current role at Bisou Bisou, Chef Jeff’s passion for cooking continues to drive him forward, inspiring him to create culinary masterpieces that leave a lasting impression on all who have the pleasure of tasting his creations.