Campo A Taste of Nature’s Organic Flavors

Campo, Casa Faena’s new sustainability focused restaurant, is led by talented Executive Chef Antonio Maldonado.

ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #59 • SPRING 2025

Tell us a bit about yourself. Originally from Mexico, I honed my culinary skills at one of the country’s top culinary schools before building a diverse career spanning five-star hotels and acclaimed restaurants worldwide. My experience includes roles at Four Seasons Beverly Hills’ Culina, Scottsdale’s Michelinacclaimed restaurants, St. Regis Bal Harbour, and The Surf Club’s celebrated Le Sirenuse. I’ve also led openings like Sugar at EAST Miami and Gitano across Tulum, New York, Miami, and Dubai. Over 22 years, I’ve developed expertise in Italian, Mediterranean, Asian, American, and Mexican cuisines, blending global flavors into my culinary vision. 

What inspires you as a chef? For me, creating memorable dining experiences transcends mere sustenance. I aim to transport guests beyond their daily routines through dishes that evoke cherished memories and emotional connections. A commitment to fresh ingredients, delicious flavors, great service, inspiration, creativity and passion are fundamentals in my approach to cooking. I, myself, work out a lot and eat a healthy diet, so the recipes at Campo reflect my personal dedication to sustainability and wellness. We source premium ingredients from select purveyors – Creekstone Farms’ prime ribeye, Snake River Farms’ Wagyu beef, and organic chicken from Pennsylvania– while also maintaining an on-site garden for microgreens. I have a high bar for quality and a commitment to working with farms that treat animals humanely and practice regenerative agriculture. 

What are some signature dishes on the menu that diners can’t miss? Our brunch menu features a refined version of my childhood creation—the “burger nut”— alongside fresh Florida mozzarella stracciatella served with housemade focaccia. The Robatas are a crowd favorite like the Key West Shrimp with adobo and yuzu kosho, the Long Island squid with Salsa Macha, and Organic Chicken with Lemongrass, Sesame, and Green Chili. Each one has their own personality of flavor. Diners love our avocado salad, which is a mix of lime, Thai chili, jicama, Green Papaya, Tomato, Cilantro and Mint. I draw on culinary influences from Asia and Latin America, which you can taste in the Fried Rice (which is not your typical fried rice), Ramen, Sushi, Ceviche’s and Tlacoyo. Dishes are clean, light and packed with flavor. I also have a lot of fun with presentations.

What is there to drink? Campo’s beverage program balances wellness with indulgence. The juice menu has nutrient-rich blends like the All-Green juice, with kale and celery, and the turmeric-infused Stay Alive. Postworkout options include proteinrich shakes and fresh coconut water. Campo’s cocktail selection emphasizes seasonal ingredients and prosecco-based drinks, from the elderflower-accented Ginnie to tropical variations on mimosas. Two types of sangrias, a blood orange-based red and a lighter white version, are delicious, and then there’s the Morning After, Campo’s take on a Bloody Mary.