Meet the Chef Behind the Flavor: Conroy Campbell
Four years ago in April 2021, Elle & Jack’s opened its doors in downtown Wheeling. Since then, locals and visitors alike have been savoring the restaurant’s delicious food, warm atmosphere, and outstanding hospitality. But have you ever wondered—who’s the chef behind the scenes crafting these memorable meals?
Chef Conroy Campbell grew up in Jamaica and later lived in Canada and Michigan before making his way to the Ohio Valley. He became a permanent resident of the United States in 2012 while living in Michigan and working for Bon Appétit, an on-site restaurant company that serves universities, corporations, and special venues. His position with Bon Appétit brought him to the area via Washington & Jefferson College in Washington, PA.
Initially commuting as a travel chef between Michigan and Pennsylvania, Campbell eventually accepted a full-time role at the college. With his wife being a Pittsburgh native, it made sense for the family to relocate to the region. They chose Wheeling as their new home because they fell in love with a house and appreciated the charm and convenience of a smaller community. “Everything is so close by—it’s a quick commute to get anything you might need,” Campbell shared.
Caribbean Roots, Culinary Passion
Campbell’s love for food is deeply rooted in his upbringing in Jamaica, where his family owns and operates a Culinary/Hospitality school. The program is designed to train students in all facets of hospitality—from housekeeping and customer service to cooking. That foundation ignited Conroy’s passion for the culinary arts and helped shape the chef he is today.
At Elle & Jack’s, Campbell enjoys introducing Caribbean flavors to diners who may be new to the cuisine. If you ever spot Jerk Chicken on the specials board, make dinner plans fast—it sells out every time. The dish is a bold, flavorful favorite and a delicious nod to Campbell’s heritage. When asked what his last meal would be, Conroy didn’t hesitate: Escovitch, likely with Red Snapper. This traditional Caribbean dish is a spicy, tangy variation of the Spanish Escabeche, made with ingredients like scotch bonnet peppers and allspice.
While he loves the food of his homeland, Conroy also appreciates the complex spices and curries of Indian cuisine. Whether Caribbean or international, his approach to cooking is grounded in flavor and heart.
Bringing the Chef’s Vision to the Table
True to his craft, Chef Campbell doesn’t slow down much. When he’s not in the restaurant, he enjoys cooking at home for his family, researching new recipes, and staying active with household projects. “My hobby is cooking,” he said, a sentiment familiar to many in the restaurant industry.
Elle & Jack’s is now entering its fourth summer season, and with warmer weather comes the reopening of their inviting patio. Keep an eye out for specials that highlight Campbell’s Caribbean roots—they’re a flavorful way to sample his favorite dishes.
The restaurant has also introduced a coveted “Chef’s Table” supper series: intimate, one-night-only meals for six lucky guests who gather at a large round table to enjoy a curated menu by Chef Campbell. Each meal includes a wine pairing (with non-alcoholic options available), and reservations are announced via Elle & Jack’s Facebook page. These suppers offer a one-of-a-kind dining experience and a chance to explore the chef’s culinary talents in an unforgettable way.
