My Private Chef and TCLH
Craig set his sights on becoming a chef from a young age and began a cooking apprenticeship at age 16. Chasing his dream, Craig moved to the city from a small country town on the mid-north coast a year later and worked for high-end boutique chef-hatted restaurants, gastro pubs and event centres. As a third year apprentice, Craig was fortunate to gain a position with the Intercontinental Hotel Group (IHG), training under Michelin Star chefs and working his way up through different kitchens and roles.
On completion of his apprenticeship and at the age of 20, Craig was appointed Head Chef of an establishment within the IHG Crowne Plaza Hotel Group, a significant achievement at such a young age.
Craig then spent some time working as a private chef, cooking for events and VIPs throughout the Hunter Valley wine region. This slight career change proved successful and Craig is now the proud owner of two successful hospitality companies, employing over 40 staff throughout Australia. The first, My Private Chef, provides unique private chef and catering opportunities for clients to explore a range of taste experiences, while TCLH provides remote hospitality staff and facilities management services in the resources and construction sectors.
Craig’s passion for showcasing the state’s fresh local produce is a major contributor to the Queensland tourism visitor experience.
"Work hard, be kind and never give up."
After completing a cooking apprenticeship, Craig’s career has progressed with roles including head chef, private chef, executive chef, senior manager and now a company director. As an owner of two hospitality companies, Craig encourages his staff to be resourceful and creative and promotes continuous upskilling within the industry.