After growing up in Launceston, Tasmania and deciding upon a career as a professional chef, Craig embarked on training at the Hotel Grand Chancellor in Hobart Tasmania in 2000. After 4 years, he moved to Adelaide where he worked at a wine bar in Glenelg called Salt.

After 2 years he returned to Hobart, where he worked as sous chef at Marque IV. Craig then headed home to Launceston to start up the Black Cow Bistro as partner and chef, before being asked to buy a share in Stillwater River cafe in 2010. Most recently, he purchased the Mill Providore located on the upper level of Ritchies Mill (above Stillwater).

Follow him on Instagram @chefcraigwill.