Meet Chef Craig Tooker
Craig Tooker has a notable career track with more than 20 years of experience in the hospitality industry. Through his leadership, Craig has established great credibility in the restaurant business, focusing on quality of food and impeccable service, while guiding and developing concepts with remarkable outcomes. After receiving his Bachelor of Science from Johnson and Wales University in Providence, RI in 1995, his career path began at the Carlyle Hotel in New York City as Chef de Saucier.
Craig was responsible for overseeing the à la carte kitchen there for two and a half years, before joining the culinary staff at The Roosevelt Hotel NYC first as Sous-Chef then as Executive Banquet Chef. After several reputable years working in New York's fine dining scene, Craig transitioned his talents to Florida, where he became Executive Banquet Chef at the Don CeSar Beach Resort and Spa, and later Executive Chef of the Wyndham Miami Beach Resort, before heading back to The Roosevelt Hotel NYC as Executive Chef in early 2005. Returning to Miami in the latter half of 2007, Chef Tooker has held Executive Chef titles with companies such as LXR, Kimpton, and Ritz Carlton.
"Living in Miami for over a decade I truly love how the food scene has grown, developed, and matured. Being in Miami I have always been fascinated with the diverse cultures and foods in the neighborhoods, local restaurants, and farm stands. Working with local farmers that are now leading the way towards organic, sustainable, and exotic produce has leant into how my menus and style of foods have grown and taken form over the years. I have tried to incorporate the styles of cooking I learned growing up in kitchens in New York to refine and redefine local flavors that are prevalent throughout my menus."