Widely renowned for his great culinary knowledge and skills, Chef Craig Hartman has gained a reputation for excellence over the past three decades. His style of cuisine relies on the freshest local ingredients, a modern approach to classic cooking techniques, and what he calls country-inspired cooking elements.
With Craig's well-established status as a culinary alchemist, our club members can expect an exceptional dining experience.
His lifelong love of food and cooking was nurtured early on: as a child every summer was spent at his grandmother's inn in Ocean City, Maryland. Craig often spent afternoons filleting fish and tending to his crab pots in preparation for the evening's culinary delights. He remembers that, “every meal there was like a love affair and I have been trying to recreate them ever since.”
Craig oversees Fossett's fine dining room at Keswick Hall and the Palmer Room's bistro-style fare at Keswick Club. He also manages and coordinates the property's private events, banquets, and off-site catering. In addition, Craig creates new and exciting culinary experiences for the Estate.
