The “40 Under 40” list by Club + Resort Chef highlights young, innovative chefs who are reshaping the club culinary industry, promoting diversity, fostering unity, and inspiring future generations.
About The Author
Scott Craig, CEC, CCA, WCMC, Executive Chef, Cullasaja Club
Scott Craig is a World Association of Chefs’ Societies (WACS) International 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, 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, he won the title "Chef of the Year" after competing in a mystery-basket culinary competition at the 2020 Chef to Chef Conference in Charlotte. He regularly contributes to Club + Resort Chef and currently serves as a Chef to Chef Conference Coordinator.
How Club Chefs Can Elevate Themselves and Their Clubs
Executive Chef Scott Craig of Cullasaja Club explains how chefs who focus on improving their skills and expanding their networks can revolutionize their careers and uplift their club’s standing in the industry.
Negotiating Your Worth
Cullasaja Club’s Executive Chef sheds light on the challenges club chefs face in negotiating fair compensation and work-life balance.
The Decline of Member Etiquette
Cullasaja Club’s Executive Chef calls for reflection and respect.
Scott Craig on Mastering Time Management for Club Chefs
Cullasaja Club’s Executive Chef shares seven strategies for club chefs.
Balancing the Realities of the Industry With High Member Expectations
Communication and member education are more important than ever as club chefs and managers balance their ambition with the realities of the industry.
Next-Gen Leadership at The Polo Club of Boca Raton
As the new Executive Chef of The Polo Club of Boca Raton, Samantha Cavaciuti is charting a way forward by responding to needed changes within the industry.
Continuing Pandemic-Inspired Sanitation Practices
Many pandemic-inspired sanitation practices are worth keeping, says Scott Craig, Director of Culinary Operations and Executive Chef of Myers Park Country Club.
Restoring a Post-COVID Workforce
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club, pens an open letter to colleagues on the labor crisis facing the culinary profession.
Taking the Reins at Detroit Athletic Club
The Detroit Athletic Club (DAC) is well-known as an impressive and unique facility, boasting 7 floors of Roman-inspired architecture, guest rooms, athletic facilities, restaurants, ballrooms and pools. As impressive as the facility is, even more impressive is the pantheon of chefs who have helmed its food-and-beverage operation. The latest to take up the mantle at…
Making It Work at Dallas National GC
Dallas National GC’s Paul Fisher is poised to emerge from the pandemic with a solid team, a healthy work/life balance, and his finger on the pulse of his membership.
Chef Scott Craig Launches Southeast Emergency Response Network
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations for Myers Park CC, is assembling a mobile kitchen and network of volunteer chefs throughout the Southeast to provide relief for those in need following a disaster.
The MPCC Post-Quarantine F&B Playbook
Myers Park Country Club outlines a path forward for the post-quarantine, pre-vaccine era of the COVID-19 pandemic.
How Myers Park CC Is Responding to Coronavirus
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club, offers a behind-the-scenes look at how MPCC is caring for members during the COVID-19 outbreak.
Why Club Chefs Must Pay It Forward
Everyone who wears our chef whites began their journey somewhere.