Scott Craig is a World Association of Chefs’ Societies (WACS) International World Certified Master Chef (WCMC) and a 2012 International Culinary Olympic gold medalist. He is currently Executive Chef of Cullasaja Club in Highlands, N.C.
Before his current role, he served as Director of Culinary Operations/Executive Chef of Myers Park Country Club in Charlotte, N.C., from 2018 until May 2022. His impressive career includes Executive Chef roles at Chevy Chase (Md.) Club and River Hills Country Club in Lake Wylie, S.C.
Craig attended Virginia Tech University before beginning his career in private clubs as a Restaurant Chef at Baltimore (Md.) Country Club and the Chevy Chase Club. He also continued his education at the Culinary Institute of America and at Johnson & Wales University.
Craig’s culinary development began during his early years in rural Southern Virginia, working in his family’s gardens and cooking alongside his great-grandmother. His philosophy on food is informed by the lessons learned during those early years: Cook seasonally, source locally and give graciously.
Craig is an American Culinary Federation (ACF) Certified Executive Chef (CEC), Certified Culinary Administrator, an ACF competition judge, an ACF Lead Certification Evaluator, and is a member of the ACF National Scholarship Subcommittee. He has competed frequently in ACF competitions, garnering gold medals in hot food, cold food and mystery baskets. He has been approved to judge international competitions by the World Association of Chefs’ Societies.
In March 2020, Scott Craig earned the title of “Chef of the Year” after winning a mystery-basket culinary competition at the Chef to Chef Conference in Charlotte. In 2023, he played a key role in hosting the inaugural PlateCraft event at Cullasaja Club.
The following year, Club + Resort Chef featured him on the cover, highlighting his significant impact on the industry and Cullasaja (see Scott Craig: Transforming an Industry One Service at a Time). Shortly after, the groundbreaking documentary All Ships Rise was released, offering an intimate look into Craig’s dedication and innovative leadership. He continues to contribute as a Club + Resort Chef editor, PlateCraft coordinator, and Chef to Chef Conference coordinator.