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Dan Craig, Executive Chef

Chef Daniel Craig's passion for food began at an early age, having grown up in Huron County - an Ontario hub for fresh produce, organically grown meat and local fish.  At the age of 18, Chef Craig moved to Western Canada to apprentice at The Fairmont Empress and Delta Victoria Ocean Pointe Resort and Spa.  After graduating with honours and a Red Seal Certification from Camosun College, Chef Craig began competing internationally in the prestigious Chaine Des Rottiseurs Jeune Chef Concours, and was the first chef ever to receive a gold medal for Canada.

With a penchant for travel, Chef Craig moved to Australia  to work with two of the world’s top 50 restaurants in Sydney, Australia.  Following his dream to expand his classical French training, Chef Craig was accepted into the prestigious Le Cordon Bleu School of Culinary Arts in Paris, which led him to his positions of Commis and later Chef de Partie, at the two Michelin-starred L’Abbaye St. Ambroix under the guidance of legendary Chef Francois Adamski.

Upon returning to Canada, Chef Craig was part of the opening team at Delta Burnaby and was later promoted as the youngest Executive Chef in the history of Delta Hotels and Resorts.  He moved back to Ontario to accept the role of Executive Chef at the brand’s flagship property, Delta Toronto, before joining the team of Ladies and Gentlemen at The Ritz-Carlton, Toronto. Chef Craig is also a member of the Canadian Bocuse D'or Team and the Canadian Culinary Federation.