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Craig Kuhns’ first memory of food is his great, great grandmother’s chicken and rice. No matter what the time of day, she always had biscuits with chicken and rice on the stove ready to serve to anyone who walked through her door, a tradition he carries on with his family today.Like anyone raised in the South, Kuhns’ early childhood revolved around food. But instead of eating cereal for breakfast like most elementary-age kids, he woke up to pâté, toast, and coffee every morning. By the time he was 13, Kuhns knew he wanted to make a career out of cooking.
As soon as he was old enough, Kuhns got a job at Fatz Café in Easley, SC. He worked his way up through the stations and started training new employees, working 40 hours a week while in high school.
Kuhns attended Johnson & Wales in Charleston, SC and acquired degrees in culinary arts and restaurant/hotel management. He worked in Charleston for 10 years, gaining experience at some of the city’s most notable restaurants including Basil, Palmetto Café, Coast, Charleston Grill, and Sienna.
Kuhns moved back to Greenville, SC in 2010 and started working with Table 301 Restaurant Group. After spending time in the kitchens at Soby’s and Devereaux’s, Kuhns moved to NOSE DIVE at the beginning of 2014. He moved to The Lazy Goat in Fall 2015 and works along-side Executive Chef Musolf as Sous Chef and in 2017 he promoted to Chef de Cuisine.