Personalities

Craig Stoll

Craig's Links:

Delfina, Locanda

After starting his culinary career in high school as a busboy and prep cook, New York native Craig continued on to refine his skills at the Culinary Institute of America in Hyde Park, NY, as well as Florida International University in Miami, where he garnered a Bachelor’s in Hospitality Management.

He furthered his tutelage in San Francisco, working at Campton Place under Bradley Ogden and Postrio under David and Annie Gingrass. A scholarship to attend the nascent ICIF cooking school in Torino, Italy, and externship at a Michelin-star-rated ristorante in Tuscany helped him to define his cooking style, though Italian in spirit is infused with Northern California ingredients and sensibility.

He met his wife and future business partner, Anne, while he was cooking in a cozy Mill Valley restaurant. Together, they opened Delfina, which has been heralded as one of the nation’s top restaurants since its inception over a decade ago. When an opportunity arose, the couple opened the first Pizzeria Delfina next door and a second pizzeria in Pacific heights in 2008.

Craig has received a myriad of awards and accolades, including Food & Wine magazine’s nod for Best New Chef in 2001 and the James Beard Award for Best Chef California in 2008. He resides in the Mission District, just blocks away from Delfina, with his wife and daughter.