About Chef Chasky
Craig Chasky grew up in Long Island, New York, where he loved to cook with his mother and grandmother. When he was six years old, he burned his hand on the electric stove. He jokes he likes the heat in the kitchen and his hand is okay. When Craig became a teenager, he moved to North Carolina where he washed pots and pans at Queens Women’s College for 750. He filled in for an absent chef and was voted in to take over at just 15 years old.
Catered The Bicentennial of The Statute of Liberty 1986 with Chef Paul Prudhomme of New Orleans.
For 3 years Chef Craig worked at the famous Hermitage Restaurant in New York and catered for patrons such as Jackie Onassis, Salvador Dali, Mick Jagger, Donald Trump, Brooke Shields and Tommy Matola/Sony Music.
Additional Catering: Mariah Carey – MTV – Dream Lover Video Shoot, Barnstorm Productions – Kodak, Fuji, Nikon, Pentax CNN Photographers Event, New York Giants Super Bowl Party 1991, Saratoga Raceway Opening/Mary Lou Whitney-UConn.
After attending Peter Krumps Cooking School and Culinary Institute of America – Chef Craig studied with Chef Bernard Clayton, Jr., Jacque Pepin as well as James Beard.
In 1988 Chef Craig opened up the Underhill Inn in Hillsdale, New York and within four months received four-4 Star reviews.
Local catering in Sarasota/Bradenton, Florida: Digital Village, Schroder-Manatee, Lakewood Ranch Business Alliance, Manatee Chamber of Commerce, Boys and Girls Club of Manatee – Carnival Event Michael Saunders Real Estate, Sotheby’s International Real Estate , Keller Williams, Real Magazine, Wine Styles Lakewood Ranch, Crunch, LaFitness, Shapes, Fit2Run-HealthFit, Florida Blue, Banks: Regions, Synovous, HomeBanc, 5/3rd ; Center for Sight, YMCA, Mandala Spa, Muse Salon, Fyzical-SRQ, Hand and Stone, Martin Freeman, As Good As it Gets.
Craig’s success took him to THE FOOD NETWORK, New York Times, New York Magazine Yankee Magazine, Sarasota and Manatee Herald – ABC and NBC TV-NPR Radio.
Today Chef Craig Chasky is empowering others to achieve their dreams by encouraging and guiding, so in turn they can be successful in their field.
1969-1972: Saga Food Service – Queens College, Charlotte, NC Sous Chef for 750 students 1973-1976: Glorious Foods Catering, NYC, NY – Captain of 525 wait staff
1976-1979: Hermitage Restaurant, NYC, NY – Head Captain
1979-1983: Chelsea Place Restaurant, NYC, NY – Management
1984-1986: Great American Health Bar – Managed and expedited 1200 meals per day
1986-1988: Woods Restaurant – Madison Ave. and Gramercy Park, NYC, NY 1988-1999: Owner/Executive Chef of the Underhill Inn Restaurant and Catering; Gourmet Product Line in 57 stores; cooking classes/Food Network/ABC-TV /NBC/TV
1999-2001: The Berkshire Co-Op Marketplace – Prepared Foods-Manager/Chef-Developed Take-Out Increased sales by 400%, Great Barrington, MA
2001-2005: Guidos Fresh Marketplace, Great Barrington, MA, Lenox, MA – Food Consultant, Marketing, Promotions
American Culinary Federation Chapter-
Present-Culinary Instructor / Motivational Speaker-Permeating cuisine with Organic Digestible Essential Oils (50 to 70 times the strength herbs of Herbs) in Cuisine –Produce Specialist-Chefs Choice