Chef Scott Craig is a WACS (World Association of Chef’s Societies) Certified Master Chef and 2012 International Culinary Olympic gold medalist. Chef Craig is the Executive Chef at Myers Park Country Club, a Platinum Club of America and Distinguished “Elite” Club of the World.  Previously, Chef Craig was Executive Chef at Chevy Chase Club, one of the Top Ten Platinum-Ranked private clubs in the United States and Top Fifty in the World.

Chef Craig attended Virginia Tech before apprenticing extensively, and subsequently continued his education at the Culinary Institute of America and Johnson and Wales University.   Chef Craig is also an ACF (American Culinary Federation) Certified Executive Chef, Certified Culinary Administrator, an ACF competition judge, and was also an ACF Lead ACE Evaluator. Chef Craig has competed frequently in national competitions, garnering gold medals in hot food, cold food and mystery baskets.  Chef Craig also competes internationally, assisting Lydia LeMasters with a “Best in Show” entry at Hotelympia in London in February 2018, earning a silver medal at the Culinary World Cup in Luxembourg in November 2018 and competing in the 2020 IKA Culinary Olympics in Stuttgart as a member of the ACF National Culinary Olympic Team.  Chef Craig is also the South-Central Vice Conseiller Culinaire Povencial for the Chaine de Rotisseurs, hosting the Jeunes Chef competition annually in the South-Central region.

In 2014, Chef Craig was honored to be included in FSR Magazine’s list of “Rising Stars: 40 Under 40”.  He has received the “Distinguished Achievement in Leadership” award from Boardroom Magazine in 2014, 2017, 2018 and 2020.  In 2014 his team at Myers Park Country Club earned the Achievement of Excellence award from the American Culinary Federation.  Chef Craig’s team had the honor of being recognized by Ford Motor Company in 2020 for their work in the community during the COVID crisis.  Chef Craig also regularly addresses his peers nationally at ACF and Chef to Chef conferences.

Chef Craig works with Club and Resort Chef Magazine as a contributor and member of their editorial board, and is also the founder of the Southeast Emergency Response Network, bringing chefs and vendors together to assist communities in need following natural disaster.  He is also a Culinary Advisor for Nature’s Highway CBD, and runs the Culinary Advisory Board for the Lost Province School of Arts in Lansing, NC.