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Executive Chef Craig Hartman |
Widely regarded for his comprehensive culinary knowledge and skills, Chef Craig Hartman has gained a celebrated reputation over the past three decades for bringing together local agriculture, history and culture into fruition with his innovative cuisine at some of the most prestigious inns and hotels in the country.
Keswick Hall welcomed Craig Hartman as our Executive Chef of the Estate's culinary team. Craig has introduced his own style of cuisine that relies on the freshest local ingredients, a modern approach to classic cooking techniques, and what he calls country-inspired cooking elements.
With Craig's well established status as a culinary alchemist, guests of the hotel as well as our local clientele are in for an exceptional dining experience with dishes such as Wild Striped Bass Chowder or the Summerfield Farm Lamb Tasting selection.
Craig's lifelong love of food and cooking was nurtured early on in his childhood where every summer was spent at his grandmother's Inn in Ocean City, Maryland. At the height of the summer season, they served crab and fresh fish three times a day along with a dash of salt air and garnished with the warm summer sun. |
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Craig often spent afternoons filleting fish and tending to his crab pots in preparation for the evening's culinary delights. He remembers that, “every meal there was like a love affair and I have been trying to recreate them ever since.” In addition, his mother was a true gourmand who saved every issue of Gourmet, and took any class she could from masters such as James Beard and Julia Child. She cooked items like gruyere soufflés and braised Flemish beef for their every day dinners. It only seemed natural then, when at the age of eleven Craig announced that he was going to be one of the finest chef’s in the world.
“Guiding the talented culinary team here at Keswick is a highlight in my career and I am also delighted to be a part of the extended Orient-Express family,” says Craig. "I have always been inspired by the history and natural beauty of Charlottesville and am looking forward to presenting our guests innovative menus using the freshest ingredients from our outstanding local farmers and suppliers."
Craig oversees Fossett's fine dining at Keswick Hall and the Palmer Room's bistro-style fare at Keswick Club. He also manages and coordinates the property's private events, banquet, and off-site catering operations. In addition, Craig serves as an integral part of the Estate's development team working on creating new and exciting culinary experiences for the Estate throughout the year.
Craig trained at the Culinary Institute of America, served on the World Champion United States Team at the Culinary Olympics, was a two-time Guest Chef at the prestigious James Beard House in NYC, Executive Chef and Innkeeper at The Cliff House in Denver and the Clifton Inn in Charlottesville, the Culinary Instructor at the renowned Hotel School at Cornell University and won three People's Choice “Best Chef Awards.” |
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