Private Chef Craig Dallas, TX, United States

Good Food

Contemporary American with a hint of latin/ soul fusion. I start with bold flavors and pair them with supporting flavors. .. to finish with edible art.

Graduated from Le Cordon Bleu 2009 . Since then I have taken huge strides. Great leadership skills, hard work, and a natural gift for food and art have been key in my rapid growth over the years. I am currently working for a Country club where I inspire creativity and excellence in all of my teammates .

American, Decadent, Fusion, Mexican, Molecular, Soul/Southern