Chef de Cuisine
Craig Kuhns’ first memory of food is his great, great grandmother’s chicken and rice. No matter what the time of day, she always had biscuits with chicken and rice on the stove ready to serve to anyone who walked through her door, a tradition he carries on with his family today.
Like anyone raised in the South, Kuhns’ early childhood revolved around food. But instead of eating cereal for breakfast like most elementary-age kids, he woke up to pâté, toast, and coffee every morning. By the time he was 13, Kuhns knew he wanted to make a career out of cooking.