![]() Being in this industry, you come across people and you’re like, “Okay, he knows what’s going on, he’s bright.” It was a pleasure for me not only working with him back then, but after I left, it was amazing following his Instagram and seeing his growth. Wait, you were Joe’s boss and now he’s your boss? Seems like the tables have turned! How does that make you feel? My wife got pregnant so we came back to be with our families in 2022, and I was brought back on as the chef de cuisine. I left in 2015 and moved to the West Coast. I started working at Oyster House as a sous chef in 2013, and Joe was actually a line cook. ![]() I was a kid that didn’t have much direction, and my parents didn’t want to let me live at home rent-free, so culinary school was the best choice. James: I went to culinary school right after high school. I started here as a line cook seven years ago and I worked my way up from there. Then I worked at the Churchville Inn and became the sous chef there before coming to Oyster House. Joe: I was roughly 18 years old and still in high school when I started as a dishwasher at Gallo’s Seafood on the Boulevard. Here, they talk about what they love about seafood, why they prefer East Coast oysters to West Coast oysters, and what goes into the Oyster House mirepoix. Regardless of titles, they both agree that they’re always learning something new from each other and from the staff on their team. They both have spent a large part of their culinary careers working at Oyster House, and at one point, Waters was actually Campoli’s boss. Or at least that’s what I’ve gleaned from my conversation with executive chef Joe Campoli and chef de cuisine James Waters who, in the spirit of their collaborative work, wanted to do this interview together. Perhaps the key to walking the line between carrying on a legacy and staying relevant is having people who grow with the restaurant.
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