Scott Craig grew up in rural Southern Virginia where his experiences in his family’s gardens and cooking with his grandmother informed his philosophy as a chef: Cook seasonally, source locally and give graciously.

Chef Craig’s career has included tenures at some of the most prestigious locations in America where he has cooked for American presidential administrations, visiting royalty, celebrities and star athletes, among others. His education includes stops at Virginia Tech, The Culinary Institute of America and Johnson and Wales University.

Chef Craig is an International Certified Master Chef, holds multiple American Culinary Federation certifications, and is a national and international certified competition judge.

Chef Craig proudly represented American cuisine internationally as a member of the 2020 US National Culinary Olympic Team, he is a three-time Culinary Olympic medalist and he has also medaled at the 2018 International Culinary World Cup in Luxembourg and the International Hotelympia culinary competition in London.

Chef Scott Craig and his teams have been honored with numerous recognitions, including the ACF National Achievement of Excellence Award, Distinguished Achievement in Leadership awards from The Boardroom Magazine, recognition in Full Service Restaurant Magazine’s “40 Under 40” list, and national recognition from Ford Motor Company for work in the community during the COVID-19 health crisis.