Craig has 20 years of experience in the commercial food and beverage design industry, with a diverse background including the education, hospitality, leisure, and business and industry sectors. His portfolio ranges from private banks to high-end hotels and bars, university CPUs and food courts, global health and wellbeing resorts, stadiums, and global events.

Deepening his understanding of the challenges faced by chefs and operators, Craig spent time working in a commercial kitchen, ensuring the end users’ interaction with operational spaces is central to his designs. Craig also has experience with the supplier and installation side of the industry, where he gained knowledge and experience in project management and designing for installation and handover. He holds valuable insight into the intricacies of designing for construction, managing projects effectively and comprehending the key manufacture and installation methods required to ensure projects are delivered as intended. Craig was part of the teams that successfully delivered projects in PNG, the Royal North Shore Hospital in Sydney, and various stadiums and hotels throughout Australia.

Craig now delivers exceptional operational and technical designs for front- and back-of-house areas. He has recently led projects for clients such as Arsenal FC, SailGP, the Therme Group, the University of Oxford, and the University of Central Lancaster. Craig has cultivated long-standing relationships with the industry’s leading suppliers of the best in sustainable and efficient catering equipment, allowing him to employ operational and technical designs that are on the cutting edge of commercial F&B design.