Craig Johannesen started his culinary career at a young age in New Jersey. Working for Several small caterers is where he found a passion for great food and the restaurant industry. He then became the Sous Chef of Little Palm Island, a Five Diamond Relais Chateaux establishment in Florida. While there, Craig worked for renowned Chef Adam Votaw and built his repertoire of upscale French cuisine with a tropical flair.
He made a transition back to the Northeast becoming the Chef de Cuisine at Atlantica restaurant in Camden, Maine. Here, Craig gained a variety of skills working with fresh seafood and local produce. The restaurant flourished with a strong following, to become one of the area’s top eateries. Craig returned home to the Tri-State area and worked with Chef Dan Magill at Relish, Restaurant One and Ardsley Country Club.
In 2010, Craig was hired as the Executive Chef at Brooklawn Country Club, where he discovered a passion for leadership in the club business while exceeding the expectations of the membership with special events and ala carte dining. Chef Craig departed Brooklawn in 2014 to work at Arethusa al Tavolo which is widely considered one of the best restaurants in Connecticut and known for its dairy farm-to-table concept. There he helped the restaurant obtain multiple accolades and awards. In 2022, Brooklawn welcomed Craig back to the Food & Beverage Team as Executive Chef.