The MPCC Post-Quarantine F&B Playbook

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.