Craig hails from Ottawa, Ontario where he began his culinary career. After completing his Diploma in Culinary Management at Canadore College he embarked on a career that included The Fairmont Chateau Laurier Hotel, Claire De Lune Restaurant in Ottawa, Executive Chef at Tete a Tete in Ottawa, Executive Chef at Entre Nous in Calgary and The Culinary Institute of Canada, where he worked for over 14 years as professor and key developer of Canada’s first degree in Culinary Operations. Craig completed his Masters in Business Administration at Guelph University in 2004.
Among his crowning achievements, he counts his role as Team Manager for Culinary Youth Team Canada from 2003-2008 as a key accomplishment. His teams represented Canada at two Culinary Olympics and two World Championships which garnered 4 Gold and 3 Silver medals that included World Culinary Grand Champions in 2007.
Craig is now Chair of Academics for the Canadian Food and Wine Institute at Niagara College, and is proud to be serving on the Foundation Board of Directors.