About

Craig is taking on selective engagements — catered events and consulting — where the client works with him directly.

No intermediaries.

Born and raised in the Bay Area, Craig began his culinary journey flipping burgers at a local country club. He went on to attend the Culinary Institute of America in Hyde Park. After graduating with a bachelors in hospitality management and completing a concentration in farm-to-table practices, he completed a pilgrimage to France, Spain and Denmark . After returning to the United States, he serendipitously found himself working through the kitchens of some of the best chefs in the country.

Craig is a technical wizard with an expansive understanding of technique and application, from the most subtle to dramatic. He loves when food experiences can perfectly marry flavor with clarity, intent, story and design.

Not California Cuisine, but A Californian’s Cuisine

culinary approach

Craig's approach is one of methodical documentation, fastidious technique, world class sourcing and accurate reproduction.

His cuisine explores his own personal multi-cultural upbringing, and the influence of his mentors, friends and loved ones. At its core, his crafted experiences are an examination of identity, place, and human connection—food that reflects not only a moment in time, but the people and philosophies behind it.

He seeks to create a new culinary language oscillating between past and future, refinement and rusticity, global perspective and regional identity. He believes that the purest expression of influence does not result in fusion or hybridization, but in transformation, where disparate ideas and cultures transcend the sum of their parts to become something entirely new.

His menus are in constant evolution with the seasons. Ancient techniques exist alongside modern culinary precision; this approach informs his commitment to sustainability through fermentation, preservation, and the stewardship of every ingredient.