Craig Deihl

Cornelius, NC | Hello, Sailor

Chef Craig Deihl believes in the process – his process, to be exact. In the kitchen, Craig shows his team exactly how a recipe should be composed from start to finish; every minute, behind the scenes detail is considered to be equally important, as Craig works to prepare the most meticulous – and delicious – dishes possible. Craig says this was something he learned working with his mother in their family kitchen as a boy, harnessing it all the way through to his training under Chef Donald Barickman of Magnolias, Charleston. In 2001, the duo opening the beloved Cypress, where Craig was promoted to Executive Chef after just six months. In 2007, Chef Craig composed Cypress, a cookbook of his traditional low country cuisine combined with flavors from around the globe.


While working at Cypress, Chef Craig decided to open his own shop focused on head-to-tail artisan butchery. He found a farmer who sold him one to two hogs weekly, and to save money, Craig learned how to break down the entire animal and serve full, unbelievable meals from every part, leaving little to no food waste. This idea became Artisan Meat Share, which would later evolve from a CSA program to a brick-and-mortar, European butcher shop, filled with exotic cured meats and savory sandwiches.


As one of the South’s most exciting and talented young chefs, Deihl was a James Beard Foundation nominee for Best Chef: Southeast in both 2010 and 2011 and was named Chef of the Year by the Charleston chapter of the American Culinary Foundation in 2011. Deihl’s commitment to all things culinary also brought him the upmost in unique opportunities: a recent partnership with the American Livestock Breeds Conservancy and Farmer Gra Moore of Carolina Heritage Farm, afforded Deihl the opportunity to be the first chef in over 100 years, and currently the only chef in the nation, to cook the rare American Guinea Hog.


Most importantly, Craig’s a husband, and father to two young children. He graduated from Johnson and Wales University in Charleston, SC. He joins the Kindred family in their latest venture, Hello, Sailor, as the Chef de Cuisine, working hand in hand with Chef Joe Kindred who will oversee the program together.