15/07/2026
This edition of The Culinary World of Escoffier proudly features Chef Anthony Craig, Executive Chef of Eastlake Group in Canberra, Australia, whose remarkable career spans some of the world’s most prestigious kitchens and leadership roles.
With decades of experience across Australia, Europe, and the Middle East, Chef Anthony has built an extraordinary legacy of culinary leadership. From serving as Premier Sous Chef at The Dorchester in London, working in renowned Michelin-starred restaurants and luxury hotels in Switzerland, to cooking for royal families—including the Sultan of Oman—his journey reflects an unwavering commitment to excellence.
Throughout his career, Chef Anthony has led celebrated establishments including The Brisbane Club, Park Hyatt Canberra, and Hospitality A Go-Go, where he successfully managed multiple restaurants, function centres, and hospitality venues. Today, he continues to inspire as Executive Chef of Eastlake Group while also serving as a respected national and regional judge for WorldSkills Australia and The Rising Chefs of Australia, helping shape the next generation of culinary professionals.
His featured signature dish, Calf Sweetbread Financière Crisp – Revised Australian Style, beautifully reflects his philosophy—honouring the foundations of classic French gastronomy while embracing Australian ingredients and contemporary creativity.
Discover his inspiring story, culinary philosophy, and signature recipe in The Culinary World of Escoffier.
📖 Read the full Omnibook here:
https://omnibook.com/view/d4dd3682-fd2d-491c-9f2b-ae637fca77b9/page-001.html -ac28
ELEVATING GASTRONOMY, ONE PLATE AT A TIME.
