Chef Craig Deihl doesn’t put on the chef airs, or offer up a side of haughty attitude along with his rich Southern cuisine. Instead you’ll find the “Real Deihl” inside the charming dining room of Charleston, S.C.’s Cypress (the quip is also the name of Deihl’s thoughtful tell-all blog. A devote of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers) and shares his globally-inspired Southern recipes in the Smithsonian Institute’s One Fish, Two Fish, Crawfish, Bluefish, as well as his own Cypress: A Lowcountry Grille.
While his cuisine is dotted with worldly flairs, the Danville, PA native didn’t venture from from home to begin his culinary journey. Deihl found his first culinary experiences in the kitchen of the landmark PIne Bark Inn in his hometown. After attending Johsnson Wales University in Charleston, SC scholarship, Deihl began training under acclaimed Chef Donald Barickman of Magnolias. After 5 years of hard work Deihl helped open Cypress in 2001, where he was quickly promoted to executive chef after 6 months.
As one of the South’s most talented young chefs, Deihl was a James Beard Nominee for Best Chef Southeast in both 2010 & 2011.Awards aside Deihl’s commitment to all things culinary also brings Craig the upmost in unique opportunities: a recent partnership with the American Livestock Breeds Conserverancy and Farmer Gra Moore of Carolina Heritage Farm, afforded Deihl the opportunity to be the first chef in over 100 years, and currently the only chef in the nation, to cook the rare American Guinea Hog. Chef Diehl, was recently selected to be a member of the US Butchery Team to represent the United States in the 2018 World Butchery Championships being held in Ireland.