About Chef Craig Dorff
Chef Craig’s affinity for the culinary arts began with seafood. Born in Japan, his interest in fresh seafood and sushi preparation began at a young age. A conceptualist at heart, Chef Craig found a hidden passion for the challenge of seasonality and food preparation. He worked from scratch, pouring his soul into his dishes with the goal of combining fresh, local ingredients so his dishes would flourish. Now an accomplished Chef Partner at Fleming’s, he looks at seasonality for inspiration and takes feedback as motivation to continually innovate his art. Chef Craig’s Table menu has given him an opportunity to explore more of the fresh seafood he loves alongside the traditional southern fare his wife had introduced to him. He also appreciates the opportunity to explore new culinary techniques and presentations, including smoked meats and fish, as well as flambé desserts.
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