A Passion for the Craft with Chef Scott Craig of Myers Park Country Club
On this episode of the Hospitality Leaders podcast, host Chris Cano welcomes Chef Scott Craig, Director of Culinary Operations, Myers Park Country Club in Charlotte, North Carolina.
Chef Scott talks about his background, which didn’t include culinary school. He caught the cooking bug while studying for a psychology degree in college at Virginia Tech, and he began his career as an apprentice at the Baltimore Country Club.
Chef Scott has always seen value in culinary competitions, and he credits those challenges as being an integral part of his training and education. He recently won a gold medal at the Culinary Olympics, which he displays in his office to inspire young chefs coming into the industry. He thinks the culture of competition drives his team to be the best they can be.
Building a supportive culture is important to Chef Scott. He believes in a culture of fostering growth and providing advancement opportunities to everyone. He and his team deliberately use the term “family,” because that is the kind of closeness they feel with each other. It is a culture of joy and optimism.
He also talks about his involvement in the Southeast Emergency Response Network, which is an organization that feeds people during times of disaster or emergency. His goal is to grow the network throughout the Southeast United States.
He enjoys photography, and he has some beautiful shots of his food on his Instagram page. Check it out.
Resources:
LinkedIn : Chef Scott Craig
Instagram: @chefscottcraig
Myers Park Country Club
Chris Cano
Upshift
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