Craig has travelled throughout the globe working with start-ups through to Michelin starred restaurants constantly striving to source the best ingredients, finding the latest trends and creating the latest trends too. Having trained at the world-renowned Huka Lodge in New Zealand under Peter Chandler, the first English apprentice to be trained under the Roux brothers, Craig really understands what working at pace means in the food industry. One of his proudest moments was working with Jamie Oliver and his team creating a $220M industry of ready to cook value-added products for Australia’s largest retailer.

Craig has worked in product development for a number of global customers, from creating a gluten-free flour made from cauliflower for a start-up company, to helping clients navigate the complexities of launching to market. He is both passionate about great food and a keen advocate in bringing peoples dreams to life.

Craig believes staying up to date with the latest food trends is crucial and not just by reading about the latest trends. His global network of like-minded friends see him regularly swapping industry news around the world. A self-confessed globe trotter, part of his travels are about understanding how science and technology are disrupting the food industry and has seen robotic chefs in kitchens to companies that can analyse your gut health, which Craig believes will be the next big step. His big question is “How can food retailers and manufacturers tap into this new market?” What we know about Craig, is that he is a man on a mission determined to change the face of food.