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Executive Chef, Cypress
Charleston, SC
June 21-23, 2013
Chef Craig Deihl grew up in a quintessential American household, "Ozzie and Harriet" style. Every evening, dinner was on the table by the time his father was home from work; his mother, an "unbelievable" cook, graced the family's table with homespun meals he recounts today with the kind of reminiscence that makes mouths water. They ate - every night - together as a family.
For Deihl, this table-time ritual remains one of the biggest influences he has had as a chef. Lauded for his rich interpretation of Southern cuisine, he is actually no son of the South - he grew up in Danville, Penn. Lured to the South by the culinary program at Johnson & Wales University (then in Charleston), Deihl began working after graduation at Charleston's beloved Magnolias, where he worked for nearly five years before opening Cypress.
Deihl was chosen in 2010 as Chef of the Year by the Charleston chapter of the American Culinary Foundation. That same year, he was a semi-finalist for a prestigious James Beard Foundation award for best chef Southeast. He was a nominee for the award in 2011 and is again in 2012.
For more information or to register for our culinary weekends, please call 866.451.6750 or 662.451.6750. |
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