Antonio Campolio, Executive Chef

Simple, delicious food made from scratch using local ingredients isn’t a trend for Chef Antonio Campolio, it’s a way of life. Chef Campolio was first exposed to the culinary world in the kitchen of his family’s restaurant in West Virginia. “Simple food using local ingredients has become really trendy lately. I grew up that way because that’s all we had.”

Chef Campolio is excited to bring that commitment to local, simple and delicious food to Persimmons as its new Executive Chef.

At the age of 12, Chef Campolio began washing dishes at his parents' restaurant. Beginning at age 18, Chef Campolio worked his way through the world famous Greenbrier Hotel’s Culinary Internship Program, learning valuable skills he still uses daily. After his time at the Greenbrier, Chef Campolio continued his career at 700 Drayton in Savannah, Ga. and later at the Broadmoor Hotel in Colorado Springs, Co. Before coming to Persimmons, Chef Campolio was the Executive Chef at the Marcus Whitman Hotel in Walla Walla, Wa., where he lead the restaurant to numerous national accolades including Restaurant of the Year by the Washington Wine Commission. During his time in Washington, Chef Campolio was invited to cook a meal at the James Beard House (named for the legendary American chef) in New York City, one of the highest honors a chef can receive.

Recently becoming a father, Chef Campolio and his wife, Zeljana, were attracted to New Bern as a great place to raise their son. “We visited and fell in love with the town for our family. Then I went to Persimmons and saw an incredible opportunity to really focus on local, sustainable food year-round. It was a perfect fit.”

In his short time at Persimmons, Chef Campolio has already established relationships with local farmers, ranchers and breweries and says the restaurant will feature bi-seasonal menus to highlight the foods that are fresh and at their peak. He wants Persimmons to be a place for “locals and tourists alike -- where they can count on fresh, delicious and local food, whether just getting a beer and appetizer or enjoying lunch or dinner.” 


Dean Quadir, General Manager

Dean joined the Persimmons team in July 2014 as General Manager. Previously, Dean worked for the largest casino-resort in the United States, where he was charged with overseeing several of the resort’s food and beverage outlets, including an upscale steakhouse, several lounges, and a 24-hour cafe. Dean is an Ohio native and graduated with a Hospitality and Tourism degree from Ohio University in Athens, OH.