World Food Bar at Findlay Market

World Food Bar, a carryout & catering eatery will officially open on Tuesday June 16, 2009, as a new addition to the historic Findlay market located in downtown Cincinnati’s ‘Over the Rhine’.

The eatery will specialize in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell plans to spotlight local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.

As a carryout addition to Findlay market, World Food Bar will serve a variety of box lunches to downtown businesses and have take home ‘carryout’ meals that can be heated for serving in a matter of minutes. For those hip Cincinnati foodies, a World Food Bar diner’s club will begin in August, which consists of a multi-course prix fixe meal in an undisclosed location that will only be come known the day of the event.

The catering element of the eatery concentrates on the personalized attention to the guest and his/her palate; begininning with a consultation with the Chef to create a personal and exclusive menu for cocktail parties, corporate events and private parties. Whether it’s in your home, at the office or in a chic downtown venue, World Food Bar can cater up to 140 guests in a fashionable, modern way that is unique to the Cincinnati food scene.

ABOUT THE CHEF: Joshua Steven Campbell

Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years

In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.

In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report “Best Small Resort”. During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.

Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas.