Chef Craig hails from Ottawa, Ontario where he began his culinary career. He completed his culinary training at Canadore College in North Bay, Ontario and then returned to Ottawa, where he began to build a resume that would lead to a career that was close to his heart— teaching. He worked at The Fairmont Chateau Laurier Hotel and Claire De Lune Restaurant in Ottawa, then as Executive Chef at the French Bistro, Tête-a-Tête, in Ottawa’s trendy West End. A move to Calgary brought him executive status at one of Calgary’s leading restaurants at the time, Entre Nous. As a primary influence in Calgary’s food scene, Craig was recruited by the leading culinary school in Canada, the Culinary Institute of Canada, where he has been working for the past 12 years.

Chef Craig has earned many awards and much recognition, including a gold medal and Champion status at the Canadian Chef Tournament, a nationwide event; a Premiers Award nomination for Ontario college graduates, and Team Manager for the Culinary Youth Team Canada 2004, which achieved Gold and Silver at the Culinary Olympics in Germany.

Craig has again taken up the role of Team Manager for Culinary Youth Team Canada and will be heading back to the Culinary Olympics in 2008. Craig led Culinary Youth Team Canada to World Grand Prix victory, when they won two gold medals in Scotland in February of 2007. He graduated with his MBA from Guelph University 2004, earning the Dorothy Britton award in each year of study for top academic achievement. Craig’s new role at the Culinary Institute of Canada has him heading up the first ever Applied Degree in Culinary Operations to be offered in Canada. This program sets the bar for all other schools to follow.