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Craig is the Executive Chef at Greenbrier Farms in Easley, SC, a sustainable farm producing pastured pork, grass fed/grass finished beef, USDA certified organic produce and special events. His passion for local, seasonal food and life in the country make him a perfect fit for the farm!
He got his start over 22 years ago in Charleston, SC after graduating from Johnson & Wales University. As the Charleston food scene grew, Craig trained under mentor Chef Ken Vedrinski of Trattoria Lucca and gained a love for Italian cuisine and fine dining. He had the opportunity to work in some of Charleston’s most acclaimed restaurants including The Charleston Place’s Charleston Grill, Palmetto Café and Charleston’s Basil Thai Restaurant. Craig brought his knowledge to Upstate over eight years ago, where he’s had the great fortune to work for restaurant group Table 301 at The Lazy Goat, Nose Dive, Soby’s and Devereaux’s, before joining Greenbrier Farms.
Craig is an avid gardener, a self-proclaimed handyman and a longtime advocate for using ingredients indigenous to his surroundings. His take on contemporary Southern cuisine coupled with his fine dining background and international influences makes his food unique and authentic – which is the perfect way to describe him.
Greenbrier Farms is a family owned, fully working, sustainable farm in Easley, SC producing USDA Certified Organic Produce, Pastured/Grass-Fed Meats, Farm Weddings & Special Events. Since its establishment in 1988, Greenbrier Farms has been working with the intent to raise its livestock and crops humanely and sustainably.