Craig Deihl

Chef-de-Cuisine, Hello, Sailor

Maker: Chef

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 Executive Chef. 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, Artisan Meat Share. It was a European butcher shop, filled with exotic cured meats and savory sandwiches. As one of the South’s most exciting and talented young chefs, Craig 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.

Chef Craig joined the Kindred family in their latest venture, Hello, Sailor, in 2017 as the Chef de Cuisine, working hand in hand with Chef Joe Kindred who oversee the program together. Located on Lake Norman in Cornelius, NC, Hello, Sailor offers dockside dining and cocktails with a vibe inspired by mid-century Palm Springs. The menu features well-sourced seafood with a “modern fish camp” feel.

Most importantly, Craig’s a husband, and father to two young children. He graduated from Johnson and Wales University in Charleston, SC.
 

http://hellosailornc.com/

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