Craig Wright

Short bio

Chef Craig Wright is a dedicated Private Chef in Brisbane, Australia, specialising in Cuisine South-East Asian, Cuisine French Traditional, and Cuisine Modern Australian. His approach to cooking is rooted in simplicity and honesty, with a passion for using fresh, local ingredients.

Bio

Chef Craig Wright’s culinary journey began at an early age, inspired by his parents, who were both exceptional home cooks. His passion for food led him to start his apprenticeship just weeks after finishing his HSC, at the renowned Cottage Point Inn in Sydney. The remote location of the restaurant presented unique challenges, such as limited deliveries, which allowed Craig to hone his skills in areas like baking bread and sourcing fresh produce directly from markets at the crack of dawn.

Craig’s career took him to the Establishment Hotel in Sydney, part of Justin Hemmes’ hospitality empire, where he was exposed to industry-leading chefs and contemporary hospitality trends. Seeking to broaden his culinary horizons, Craig ventured to Vancouver, Canada, where he spent four years learning new techniques and working with Pacific Northwest seafood under the guidance of inspiring chefs.

A pivotal moment in Craig’s career was his time at Sean’s Panaroma in Bondi, where he was profoundly influenced by the restaurant’s commitment to honest, unpretentious food. This experience cemented his food philosophy, which centres on creating simple, delicious dishes with integrity. Craig further refined his skills during two summers in the Hamptons, New York, where he worked as a private chef for a family, crafting exquisite meals from the finest local produce.

Now a Personal Chef in Brisbane, Australia, Craig is known for his dedication to using local ingredients and his ability to create memorable dining experiences. His culinary expertise spans Cuisine South-East Asian, Cuisine French Traditional, and Cuisine Modern Australian, making him a versatile and sought-after chef in the Brisbane area.