Craig Kuszny

Craig Kuszny has over 30 years of experience in the culinary industry. Craig began their career in 1989 as a Commis Chef at the Lowndes Thistle Hotel in London. Craig then moved to The Queen Elizabeth II Conference Centre as a 1st Commis Pastry in 1989, where they worked in a team of five pastry chefs. In 1991, they became a Pastry Chef at Catering and Allied, where they were responsible for producing top quality deserts, cakes, pastries and petit fours. In 1994, they worked as a Head Pastry Chef at the Old Sydney Park Royal Hotel for three months on a working visa. From 1995 to 1999, Craig worked as a Head Chef and Executive Development Chef at Slaughter and May Private Dining Rooms. Craig then joined Kerry Asia Pacific as a Culinary Innovations Manager and Executive Chef ANZ, where they led culinary innovation to key customers within the ANZ market and more broadly across the APAC region. In 2021, Craig joined V2Food as a Global Culinary Innovation Manager and Culinary Innovation Manager.

Craig Kuszny completed a college diploma in catering from Waltham Forest College between 1987 and 1989, earning City & Guilds 706/1, 706/2, 707/1 and 707/2 qualifications. Craig also attended Homerton House between 1982 and 1987.