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 and international competition, garnering gold medals in hot food, cold food and mystery baskets. Chef Craig most recently assisted Lydia LeMasters with a “Best in Show” entry at Hotelympia in London in February 2018, and Chef Craig earned a silver medal at the Culinary World Cup in Luxembourg in November 2018. Chef Craig competed in the 2020 IKA Culinary Olympics in Stuttgart as a member of the ACF National Culinary Olympic Team, and is a member of le Chaine de Rotisseurs.
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 and 2018. In 2014 his team at Myers Park Country Club earned the Achievement of Excellence award from the American Culinary Federation. Chef Craig has also had the honor of speaking to his peers at multiple ACF and Chef to Chef conferences.
Chef Craig enjoys writing and photography during his down time, and works with Club and Resort Chef Magazine as a part of their editorial board.