Craig Leach began his career almost 20 years ago and has since gained varied experience working in 4.5 star Hotels, Chef Hat restaurants and as a Private Chef throughout Australia, London, Scotland and Amsterdam.
One to embrace the challenges and pressures of the industry, Craig has cooked for some very high profile clientele, including the Queen in London, John Howard and Nicole Kidman, in his time as a Chef.
The defining moment for Craig to pursue a cooking career was when he picked up his very first cookbook. It was White Heat by Marco Pierre, and Craig found himself captivated, inspired and couldn’t put it down.
He completed his apprenticeship in Sydney at the Stanford Hotel and throughout his career he has developed a real passion for working with local, fresh and seasonal ingredients. Working at Italian Restaurant Blue Angel in East Sydney, they specialised in Spiny Rock Lobster and Wagyu Beef from Tasmania.
Craig’s dedication to his craft lies in the reaction on people’s faces when they have tasted his food. Seeing pure joy is what keeps him striving for more. His favourite dish to create is Mushroom Risotto with fresh truffles and if he could cook anything for anyone, it would be a simple lentil soup for his mum. It gave her pure joy when she ate it.
To the Chef de Home team, Craig brings his passion and excitement towards food and the love he has for this industry.