Growing up on a farm in North Fork, Idaho, Ray England’s upbringing instilled in him an appreciation for fresh produce and quality meats. He brings this long-standing respect for the best possible ingredients to the menu at Craft, where his is chef de cuisine.
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Stacy Bowers has worked in the hospitality industry since the age of 16, when she took her first job as a hostess at Springhill Restaurant in Austin, Texas. She loved the restaurant world from day one, feeding off the high energy environment and the challenging, ever-changing nature of the business.
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Shannon Swindle credits a family of adventurous foodies and Chez Panisse’s Alice Waters as his greatest inspirations for becoming a chef. In a time where people were eating canned vegetables and processed foods, his family made everything from scratch. His grandparents’ gardens spawned an obsession for ripe, perfect produce.
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John Dal Canton is the beverage director at Craft Los Angeles where he oversees every aspect of the beverage program, including the wine list and inventive cocktails.
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