Position

Teaching areas

Cookery

Biography

Craig started his journey into cookery as an apprentice for the Southern Pacific Hotel Chain in 1994. He went on to work overseas for 2 years in London and came back to New Zealand in 1999.

Craig then took up some temping jobs over the millennium until opening the Duxton Hotel as a sous chef in 2000. He remained in that position for 4 years until moving to a food and beverage manager’s role at another restaurant, before moving to an executive chef’s role at a conference and events centre.

Two years later Craig took the opportunity to apply for a lecturing position at MIT, and has been in that position ever since.

Craig has worked in Samoa for two weeks for MIT, NUS exchange in 2008, and while he works at MIT Craig is also working for City and Guilds as an external verifier, and for World Skills New Zealand as a skills manager for cookery.

Why I love MIT

The people here are amazing, we are a big family with a massive focus on being real.

Every day is different and I love working with students. Our school is high performing and we are all driven by a passion to make a difference in people’s lives and getting students into great jobs.

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