From Nomadic Musician to Culinary Maestro
Chef Craig, a native Californian, has been a prominent figure in the culinary world for nearly two decades. His journey began in his childhood as an amateur home cook, where the thrill of creating dishes that evoke emotions drove him to pursue a professional career in the culinary arts.
Before immersing himself fully in the culinary world, Chef Craig led a nomadic life as a traveling musician. During his global travels, he found inspiration in the diverse cultures and unique flavors he encountered. This experience ignited his passion for cooking, and he decided to channel his creativity from music to food.
Chef Craig’s formal culinary education began at the California School of Culinary Arts, Le Cordon Bleu campus in Pasadena, California. Influenced by the early days of the Food Network, he sought to refine his skills and deepen his knowledge. Under the mentorship of Chef Evan Funke, a renowned chef celebrated for his mastery of Italian cuisine and artisanal pasta-making, Craig’s culinary perspective expanded exponentially.
Key milestones in Chef Craig’s career include leading a restaurant recognized as one of Forbes’ Top 50 Vegetarian Restaurants in America, and achieving five-star ratings from the Forbes Travel Guide. While these accolades are gratifying, he finds the most fulfillment in collaborating with colleagues, mentoring aspiring chefs, and creating memorable dining experiences for guests.
Chef Craig believes that open, honest communication is paramount to ensuring effective collaboration with his team. Building trust and respect is essential for a harmonious kitchen, and he leads by example, setting clear expectations and fostering a collaborative environment where everyone feels valued and empowered to contribute their ideas.
When it comes to cooking, Chef Craig loves putting a playful spin on classic dishes. He enjoys experimenting with different cheeses for his sandwiches, such as smoked gouda or brie, and adding unexpected elements like caramelized onions, truffle oil, or crispy prosciutto. His Deconstructed Pot Pie allows for endless creativity, using puff pastry cups as the base and layering in a rich, creamy chicken or vegetable filling topped with homemade chive sour cream. Reimagining the Mac & Cheese with different cheeses like goat cheese and smoked paprika, or adding ingredients like lobster or truffle for a luxurious twist, brings him immense satisfaction. These dishes evoke feelings of comfort, nostalgia, and familiarity, while introducing new and exciting flavors.
Chef Craig approaches challenges in the kitchen with a problem-solving mindset, focusing on finding solutions rather than dwelling on the problem. Maintaining a calm and composed demeanor is crucial in high-pressure situations, ensuring that the kitchen remains a dynamic and efficient environment.
Outside of the kitchen, Chef Craig draws inspiration from travel, which exposes him to diverse cultures and their culinary treasures. Music and art also ignite his creativity, influencing the presentation and flavor profiles of his dishes. His greatest inspiration comes from his wife and children, whose tastes and preferences continually challenge and excite him.
Since joining the Club, Chef Craig has been laying the groundwork for an elevated culinary experience. He is focused on understanding the Members and their taste preferences to create a dining program that truly resonates. He is eager to introduce new and exciting dishes that reflect the Club’s heritage while incorporating contemporary flavors.
He loves working at The American Club in Singapore, where he finds the environment perfect for creativity and innovation. Understanding what Members like to eat and coming up with dishes that they will love, combined with working with a fantastic team, makes every day fun and rewarding for him.
We are thrilled to have Chef Craig on board and look forward to an exciting culinary journey!
