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Orlando Cooking School - Chef Bio

Craig Lilly, Aprons Staff

Craig Lilly



Craig was raised in the small town of Hinton, West Virginia. At an early age he began to watch cooking shows and began to idolize Chef Emeril Lagasse. Craig attended Summers County High School and found out quickly that there was a Prostart Culinary Program, and the instructor was a former classmate of Emeril at Johnson and Wales University. It was in this class that Craig’s passion for cooking was born. Following in the footsteps of his two favorite chefs, he soon was a fellow Johnson and Wales Graduate. 
Chef Craig's college internship was completed at Emeril’s Restaurant in Orlando. From there he has expanded his career to include The Greenbrier Resort in White Sulphur Springs, WV; Sutton Bay Country Club Agar, SD; and Ocean Reef Club, Key Largo, FL.

Craig is now very proud and excited to join the Publix Aprons Cooking School team, mirroring the same charismatic, informative, humorous teaching methods that started his culinary adventure.




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