Chef Scott Craig is currently Director of Culinary Operations/Executive Chef of the Platinum-ranked Myers Park Country Club in Charlotte, N.C.; in 2018, he returned to take his current position at Myers Park, where he had previously worked as Executive Chef for five years from 2009-2014, and as a sous chef for three years from 2005-2008. In between those periods he was Executive Chef at Chevy Chase (Md.) Club from 2015-2018, and Executive Chef at River Hills Country Club in Lake Wylie, S.C. from 2008-2009.
Chef Craig attended Virginia Tech University before beginning his career in private clubs as a Restaurant Chef at Baltimore (Md.) Country Club and the Chevy Chase Club. He also continued his education at the Culinary Institute of America and at Johnson & Wales University. Chef Craig’s culinary development began during his early years in rural Southern Virginia, working in his family’s gardens and cooking alongside his great-grandmother. His philosophy on food is informed by the lessons learned during those early years: Cook seasonally, source locally, and give graciously.
Chef Craig is also an ACF (American Culinary Federation) Certified Executive Chef, Certified Culinary Administrator, an ACF competition judge, an ACF Lead Certification Evaluator, and is a member of the ACF National Scholarship Subcommittee. He has competed frequently in ACF competitions, garnering gold medals in hot food, cold food and mystery baskets, and has been approved to judge international competition by the World Association of Chefs Societies. Chef Craig also earned a silver medal at the Culinary World Cup in Luxembourg in November 2018. Chef Craig also competed earlier this year at the 2020 IKA Culinary Olympics in Stuttgart as part of the award winning of ACF Team USA.
Sessions
The Competition Plate: Culinary Design and Development