Scott Craig CEC,CCA,WCMC

Executive Chef at Cullasaja Club
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
US
Languages
  • French Limited working proficiency

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

5.0

/5.0
/ Based on 1 ratings
  • (1)
  • (0)
  • (0)
  • (0)
  • (0)

Filter reviews by:

chett bland

I have worked with Scott several times during annual CMC dinners, He has an extraordinary eye for detail. As well he is a very diverse and rounded Chef.

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • ACF Lead ACE Evaluator
    American Culinary Federation
    Jan, 2014
    - Oct, 2024
  • WACS Competition Judge (National and Continental, Hot and Cold Categories)
    World Association of Chefs Societies (WORLDCHEFS)
    Jan, 2014
    - Oct, 2024
  • Certified Master Chef
    World Association of Chefs Societies (WORLDCHEFS)
    Aug, 2013
    - Oct, 2024
  • ACF Certified Culinary Administrator ® (CCA®)
    American Culinary Federation
    Jul, 2012
    - Oct, 2024
  • ACF Certified Executive Chef® (CEC®)
    American Culinary Federation
    Jul, 2012
    - Oct, 2024
  • Certified Culinary Administrator
    American Culinary Federation
    Jul, 2012
    - Oct, 2024
  • Certified Executive Chef
    American Culinary Federation
    Jul, 2012
    - Oct, 2024
  • ServSafe Certified
    National Restaurant Association
    Jun, 2012
    - Oct, 2024
  • ACF Approved Competition Judge
    American Culinary Federation
    Dec, 2013
    - Oct, 2024

Experience

  • Cullasaja Club
    • United States
    • Recreational Facilities
    • 1 - 100 Employee
    • Executive Chef
      • May 2022 - Present
  • MYERS PARK COUNTRY CLUB
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Director of Culinary Operations
      • Apr 2018 - May 2022

      -Helped to guide the club through COVID; our team supported three charities and 25 local farms while maintaining curbside and grocery operations for our membership. Our efforts in the community were recognized nationally by Ford Motor Company. -Assisted with $30m in capital renovation planning. -Multiple team members joined the industry in positions of leadership and/or represented the United States in culinary competition. -Helped to guide the club through COVID; our team supported three charities and 25 local farms while maintaining curbside and grocery operations for our membership. Our efforts in the community were recognized nationally by Ford Motor Company. -Assisted with $30m in capital renovation planning. -Multiple team members joined the industry in positions of leadership and/or represented the United States in culinary competition.

  • ACF National Culinary Olympic Team 2020
    • Team Chef
      • Dec 2019 - May 2020

      Team Chef on 2020 National Culinary Team USA; competed in the Restaurant of Nations and Chefs Table formats at the 2020 IKA Culinary Olympics in Stuttgart, Germany. Our team earned medals in both formats for our efforts. Team Chef on 2020 National Culinary Team USA; competed in the Restaurant of Nations and Chefs Table formats at the 2020 IKA Culinary Olympics in Stuttgart, Germany. Our team earned medals in both formats for our efforts.

  • Chevy Chase Club
    • United States
    • Recreational Facilities
    • 100 - 200 Employee
    • Executive Chef
      • Jan 2015 - Apr 2018

      -Top 10 ranked Platinum Club of America -Top 50 ranked Platinum Club of the World -Top 10 ranked Platinum Club of America -Top 50 ranked Platinum Club of the World

    • Executive Chef
      • Apr 2009 - Dec 2014

      Executive Chef of this very prestigious 1,140 member-owned club . This property includes five kitchens and five dining areas plus banquet facilities. Daily responsibilities include purchasing, menu writing and staff supervision. Casual dining consists of four dining areas with a quarterly menu relying on from-scratch cooking using local product with respect to club classics. The Formal Dinning Room features a refined, upscale menu changing weekly and is seasonally-driven and locally sourced. Other duties include banquets and catering multiple events, menu and recipe creation, planning and executing wine dinners, in-kitchen chefs tables, cooking classes, and skills days for our staff. Supervise staff of 52 personnel and maintain budgeted food and labor costs. Maintained Platinum Private Club status twice during my tenure and was awarded Distinguished Emerald Club of the World. Many employees have moved on to positions of influence within our industry and employees are greatly supported in professional growth. Two of our current young chefs are members of the 2016 Youth Culinary Olympic Team.

  • River Hills Country Club
    • United States
    • Entertainment
    • Executive Chef
      • Mar 2008 - Mar 2009

      Responsible for the culinary operation of a premier lake-front private club with 625 members, 30,000 sq. ft. clubhouse and F&B sales in excess of $1.2M. Implemented new dining room menus with an emphasis on locally grown ingredients with every menu item produced from scratch in house. Implemented a Chef’s Table concept, with a nine course tasting menu prepared personally on Saturday evenings. The concept created an additional $30k/year revenue stream. Responsible for the culinary operation of a premier lake-front private club with 625 members, 30,000 sq. ft. clubhouse and F&B sales in excess of $1.2M. Implemented new dining room menus with an emphasis on locally grown ingredients with every menu item produced from scratch in house. Implemented a Chef’s Table concept, with a nine course tasting menu prepared personally on Saturday evenings. The concept created an additional $30k/year revenue stream.

    • Executive Sous Chef
      • Mar 2005 - Mar 2008

      Assumed many responsibilities of the Executive Chef, including scheduling, payroll, menu planning, coordinating with service management, and managing the culinary staff during the nine month interim between Executive Chefs. Managed all kitchens including formal, informal, banquet & garde manger. Promoted from Sous Chef after two years of service. Assumed many responsibilities of the Executive Chef, including scheduling, payroll, menu planning, coordinating with service management, and managing the culinary staff during the nine month interim between Executive Chefs. Managed all kitchens including formal, informal, banquet & garde manger. Promoted from Sous Chef after two years of service.

    • Restaurant Chef
      • 2003 - 2005

      Worked under the supervision of Certified Master Chef and Culinary Olympic Team 2004 and 2008 member Joachim Buchner. Responsible for the ordering, managing, and assisting with the menu planning of the 75 seat restaurant’s kitchen. Worked under the supervision of Certified Master Chef and Culinary Olympic Team 2004 and 2008 member Joachim Buchner. Responsible for the ordering, managing, and assisting with the menu planning of the 75 seat restaurant’s kitchen.

  • Baltimore Country Club
    • United States
    • Hospitality
    • 100 - 200 Employee
    • Restaurant Chef
      • 2000 - 2003

      Team leader in dual-property, nationally 9th ranked private club featuring four dining outlets and multiple banquet venues. Spear-headed project to create 600 recipe database which standardized production in all facilities. Team leader in dual-property, nationally 9th ranked private club featuring four dining outlets and multiple banquet venues. Spear-headed project to create 600 recipe database which standardized production in all facilities.

Education

  • Johnson and Wales University, Charlotte North Carolina
    Levels I and II Awards, WSET Wine and Spirit Education
    2013 - 2013
  • Virginia Tech
    Psychology Undergraduate coursework
    1995 - 1999
  • Culinary Institute of America

Community

You need to have a working account to view this content. Click here to join now