Scott Craig, Executive Chef of Cullasaja Club in Highlands, N.C., has earned his Certified Club Culinary Director (CCCD) designation, marking another important milestone in a career built on trust, integrity, and impact.
Scott Craig, CCCD, WCMC, Executive Chef, Cullasaja Club
The CCCD certification, awarded by the Club + Resort Chef Association, is designed to validate the work of club leaders who go far beyond the plate. It acknowledges chefs who manage complex operations, build strong teams, create outstanding member experiences, and serve as mentors and business leaders within their clubs. The process requires real-world experience, peer feedback, and a proven track record of excellence across multiple areas of club operations.
“This certification recognizes not just culinary skill, but also excellence in leadership, mentorship, and operational management within the private club industry,” says Craig. “It’s an honor to be acknowledged for the behind-the-scenes work that goes into building strong teams, memorable member experiences, and a culture of continuous improvement.”
Craig’s reputation is rooted in his deep commitment to his people. He has spent decades not just running successful kitchens but creating environments where talent thrives. His food is refined, thoughtful, and technically sound, but it’s his leadership that sets him apart. He has consistently focused on culture, professional development, and long-term success, not just for his teams but for the broader club and resort culinary field.
He holds multiple prestigious credentials, including World Association of Chefs’ Societies (WACS) International Certified Master Chef. He also earned a gold medal at the 2012 Culinary Olympics. His work at clubs like Myers Park, Chevy Chase, and now Cullasaja has left a lasting impact on the industry. The CCCD recognition adds formal validation to what his peers and team members already know to be true.
In recent years, Craig has shared his insights with the industry through speaking engagements, editorial features, and mentoring programs. At the Chef to Chef Conference, he has presented on the value of competition, the role of chefs in community-building, and the responsibility of leadership. His presence in the industry is both steady and generous, shaped by experience and driven by a clear sense of purpose.
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