Chef Craig Deihl is a highly respected culinary leader known for his deep roots in Southern cuisine, mastery of charcuterie, and thoughtful, ingredient-driven approach to cooking. Originally from Danville, Pennsylvania, Craig trained at Johnson & Wales University in Charleston, South Carolina, where he went on to build a celebrated career that helped shape the region’s modern culinary identity.
He rose to prominence in Charleston kitchens, most notably at Cypress Restaurant, where his work earned national recognition and multiple James Beard Foundation semifinalist nominations for Best Chef: Southeast. Craig is also widely known for his pioneering charcuterie programs and his commitment to whole-animal butchery, craftsmanship, and honoring traditional techniques through a contemporary lens.
In 2017, Craig joined Kindred Studio in Davidson, North Carolina as Chief Culinary Officer, working alongside Chef Joe Kindred and Katy Kindred. In this role, he helps guide the culinary vision across the group’s restaurants, supporting menu development, mentorship, and the continued growth of Kindred Studio’s thoughtful, hospitality-driven approach.
Chef Deihl’s career reflects a rare balance of creativity, discipline, and leadership, grounded in a lifelong respect for ingredients, technique, and the people gathered around the table.
7:00 pm - 9:30 pm
