A Love Letter to Braves Country: Chef Ean Reflects on Outfield Market September Residency
A Season of Flavor and Purpose at the Outfield Market
The Outfield Market at Truist Park brought together Atlanta’s best local chefs, restaurants, and fans for a celebration of culinary creativity and community. Each month, Giving Kitchen’s food stall featured rotating menus and seasonal dishes, giving Braves fans the chance to enjoy unique flavors while supporting food service workers in crisis. From elevated sandwiches to innovative bites, the market combined game-day excitement with a meaningful purpose.
We are grateful to Chef Ean Camperlengo for his support and for sharing his talents as part of the 2025 monthly rotation of chefs at the Outfield Market.
In his own words, Chef Ean reflects on the impact of this unique partnership.
A Love Letter to Braves Country: Chef Ean Camperlengo Wraps Up Smiley's Burger Club Outfield Market Residency
Working with Giving Kitchen, The Braves, and Delaware North was one of those rare opportunities that turns the “unattainable” into arm’s-reach—especially for a small business and lifelong Braves fan. From the very first email to the last out, I felt welcomed as a person, not just as a vendor.
The Power of Partnership
Giving Kitchen’s vision for The Outfield Market was powerful: spotlighting chefs and small businesses with the spark and talent to belong on a big-league stage. Truist Park and Delaware North matched that energy at every step. The process was seamless—vendor badges, wayfinding, station prep—and the hospitality was deeply personal. Leaders stopped by to introduce themselves, and the team remembered me from visit to visit. Truist Park Executive Chef, Jaco Dreyer, treated me like a Hall-of-Fame Pitcher (he literally pushed my baby’s stroller while my partner and I juggled food and drinks after an event). That says everything about the culture.
Reflections from Chef Ean: A Partnership That Felt Like Home
Operationally, they nailed it. I sent recipes, order guides, and procedures—and when I walked up on Day One, there were my items on the station. I could see the spice blend dusting the grilled onions; it looked and tasted like we were back in our own kitchen. The booth team was buttoned-up and professional, and execution stayed tight across multiple games. Personally, it was special. Standing less than ten feet from Spencer Strider, hearing the crowd swell, and seeing our brand on-site—it felt like a genuine partnership with an organization that can sometimes seem faceless at scale. Here, it wasn’t. It was handshakes, hellos from the food & beverage director and the GM, and a real sense that they wanted me there, not just my product. I’m grateful for the invitation and the belief. I’d jump at the chance to do more with Giving Kitchen, Delaware North and the Braves—our brands align, and together we can keep knocking it out of the park.
— Ean Camperlengo, Chef/Owner, Smileys Burger Club
