Scott Craig, WCMC, CCCD, is the Executive Chef of Cullasaja Club, where he leads a seasonally driven club culinary program defined by discipline, consistency, and team development. A World Association of Chefs’ Societies International World Certified Master Chef, Craig is also a 2012 International Culinary Olympic gold medalist.
Prior to joining Cullasaja, Craig served as Director of Culinary Operations and Executive Chef at Myers Park Country Club in Charlotte, North Carolina. His career also includes Executive Chef roles at Chevy Chase Club in Maryland and River Hills Country Club in South Carolina, along with early leadership experience at Baltimore Country Club. Across these roles, he has developed deep expertise in high-volume, multi-outlet club operations and long-term culinary team building.
Craig studied psychology at Virginia Tech before continuing his culinary education at the Culinary Institute of America and Johnson & Wales University. His culinary foundation, however, began much earlier—growing up in rural Southern Virginia, working in his family’s gardens and cooking alongside his great-grandmother. That early influence continues to shape his philosophy: cook seasonally, source with intention, and give generously.
An American Culinary Federation Certified Executive Chef and Certified Culinary Administrator, Craig is an ACF competition judge, Lead Certification Evaluator, and member of the ACF National Scholarship Subcommittee. He has earned multiple gold medals in hot food, cold food, and mystery basket competitions and is approved to judge international competitions by the World Association of Chefs’ Societies.
In 2020, Craig was named Chef of the Year after winning the mystery basket competition at the Chef to Chef Conference. In 2023, he helped host the inaugural PlateCraft event at Cullasaja Club, further cementing his role as a connector and mentor within the club and resort chef community. He has since been featured on the cover of Club + Resort Chef (see Scott Craig: Transforming an Industry One Service at a Time), and the documentary All Ships Rise offered a closer look at his leadership, competitive mindset, and commitment to developing people.
Today, Craig remains deeply involved in the profession beyond the kitchen. He contributes editorially to Club + Resort Chef and Club + Resort Business and plays an active role in shaping PlateCraft and the Chef to Chef Conference, with a continued focus on mentorship, competition, and preparing chefs for long, sustainable careers.
