Our People
Chef Daniel Craig
Internationally trained and award winning Chef Daniel Craig brings his love of local ingredients and simple, yet elegant, food to EBO Restaurant at the Delta Burnaby Hotel and Conference Centre.
Chef Craig’s love of cooking began as a small child, baking with his grandmother; but his love for the culinary arts took hold during high school when he began cooking at an Inn that specialized in local produce, growing many of the ingredient themselves. At 18, Craig moved to British Columbia and began working for The Fairmont Empress and Delta Victoria Ocean Pointe where he did his apprenticeship under Chef Craig Stoneman . He graduated with Honours from the Culinary Arts program at Camosun College in 2004.
After winning La Chaine Des Rottiseurs National Competition in Edmonton, Chef Craig moved to Australia where he trained in some of Sydney and Melbourne’s best restaurants and competed against 26 other countries to win the Grand Gold Medal at the La Chaine Des Rottiseurs International Competition of 2007 in Adelaide. From this, Chef Craig moved to France to further develop his talents in traditional French cuisine, attending the prestigious Le Cordon Bleu school of culinary arts in Paris. He then moved to Bourges in Central France and trained under the Bocuse D’or winning Chef Francois Adamski at the two Michelin starred L’Abbaye St. Ambroix. It is here that Craig says he really learned how to “work,” and to make beautiful food that is both simple and elegant. Starting as a commis de cuisine Craig was quickly promoted through the ranks and departing as Chef de Partie.
Considering the culinary arts his calling, Chef Craig uses his skills in traditional French cuisine as a springboard for exploring new culinary techniques and fusion to create forward-thinking food. Craig’s love of local sustainable ingredients is key to his menus at EBO Restaurant. Letting ingredients speak for themselves, Chef Craig’s creations hallmark the beauty and simplicity natural flavours, elevating them to new levels of gastronomic fulfillment.
“I have had the opportunity and honor to work with some very amazing chef’s in my young career and feel it necessary to pass this knowledge on to other young cooks while constantly continuing to grow myself”.