Craig Fant, Culinary Director

Craig Fant brings together both creative vision and technical mastery in the kitchen. With a background rooted in both marketing and culinary arts, Craig uniquely understands not only how food should taste—but how it should be experienced and presented to guests.

He earned his Culinary Arts Degree from the Culinary Institute of America (CIA) in Poughkeepsie, New York, followed by a Baking & Pastry Degree, sharpening his expertise across both savory and sweet disciplines. Craig also holds a degree in Nutrition, allowing him to approach menu development with a thoughtful balance of flavor, quality, and wellness.

This rare blend of culinary precision, nutritional knowledge, and brand strategy drives the menus and guest experience —where intentional ingredients, elevated execution, and hospitality always come first.