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.
Scott Craig, CEC, CCA, WCMC, is the Director of Culinary Operations and Executive Chef of the Platinum-ranked Myers Park Country Club in Charlotte, N.C. In 2018, Craig returned to take his current position at Myers Park, where he had previously worked as Executive Chef for five years from 2009-2014, and as a sous chef for three years from 2005-2008. In between those periods, he was Executive Chef at Chevy Chase (Md.) Club from 2015-2018, and Executive Chef at River Hills Country Club in Lake Wylie, S.C. from 2008-2009.
Before discovering his love of culinary, Craig studied psychology at Virginia Tech. He then trained at two top private clubs—Baltimore Country Club and the Chevy Chase Club and went on to continue his education at the Culinary Institute of America and Johnson and Wales University. Craig is also a World Certified Master Chef through the World Association of Chefs Societies.
In 2014, Craig was honored to be included in FSR Magazine’s list of “Rising Stars: 40 Under 40”. He has received the “Distinguished Achievement in Leadership” award from Boardroom Magazine in 2014, 2017 and 2018. In 2014 his team at Myers Park Country Club earned the Achievement of Excellence award from the American Culinary Federation. Craig has also had the honor of speaking to his peers at multiple ACF and Chef to Chef conferences.
Craig is an ACF (American Culinary Federation) Certified Executive Chef and Certified Culinary Administrator. He has competed in many competitions, garnering gold medals in hot food, cold food and mystery baskets, and has been approved to judge international competition by the World Association of Chefs Societies.
Craig’s resume is packed with gastronomic accomplishments, but most notably he is the 2012 Culinary Olympic gold medalist. Craig proudly represented American cuisine internationally as a member of the 2020 US National Culinary Olympic Team. He is a three-time Culinary Olympic medalist and he has medaled at the 2018 International Culinary World Cup in Luxembourg and the International Hotelympia culinary competition in London. Craig also competed in the 2020 IKA Culinary Olympics in Stuttgart as a member of the ACF National Culinary Olympic Team and is a member of le Chaine de Rotisseurs.