Craig Cormack

With 40 years of mouthwatering mastery under his belt, Craig Cormack has cemented his status as one of South Africa’s most talented chefs. His dedication and globally revered dishes have led him to collaborate with culinary icons like Bertus Basson and Beau du Toit on ventures including Overture, The Goose Roasters, Salt at Neethlingshof, and more.

Beyond the restaurant scene, Craig’s true passion lies in salt – particularly unrefined, naturally harvested varieties from across the globe. His current collection numbers over 184 unique salts, spanning pink Peruvian rock salts, brown smoked Danish Viking salts, and everything in between.

Craig’s curiosity for this essential mineral has fueled his decades-long career. Through restaurants, books, and speciality food companies like Amoleh Salt, he continues to share his encyclopedic salt wisdom and refined, crave-worthy recipes. For both aspiring and established chefs,  Craig represents the creativity, innovation, and expert craft that defines South Africa’s culinary excellence.