The Cook’s Station

Greenville, SC

Participating In: A Southern Remedy

We are excited to announce we have hired a new Culinary Director for The Cook’s Station, Craig Kuhns.  Craig and Whitney worked together at Devereaux’s nearly 10 years ago. We are excited for the opportunity to work together with Craig. Most recently he helped open Topsoil in downtown Travelers Rest.

He got his start over 25 years ago in Charleston, SC after graduating from Johnson & Wales University.  As the Charleston food scene grew, Craig trained under mentor Chef Ken Vedrinski of Trattoria Lucca and gained a love for Italian cuisine and fine dining.  He had the opportunity to work in some of Charleston’s most acclaimed restaurants including The Charleston Grill, Palmetto Café and Charleston’s Basil Thai Restaurant.  Craig brought his knowledge to Upstate over ten years ago, where he’s had the great fortune to work for restaurant group Table 301 at The Lazy Goat, Nose Dive, Soby’s and Devereaux’s. Before embarking on the Top Soil Adventure, Craig was the Executive Chef at Greenbrier Farms in Easley, SC.

Craig is an avid gardener, a self-proclaimed handyman and a longtime advocate for using ingredients indigenous to his surroundings.  His take on contemporary Southern cuisine coupled with his fine dining background and international influences makes his food unique and authentic – which is the perfect way to describe him.