Chef Scott Crawford is celebrated for his inventive take on Southern cuisine and his steadfast dedication to culinary mastery. With more than twenty years in the industry, he has solidified his position as a prominent figure in the culinary realm, earning acclaim for his skillful dishes and commitment to using the freshest local ingredients. A prominent restaurateur in Raleigh, North Carolina, Crawford has been recognized as a five-time semifinalist for the James Beard Foundation’s Best Chef: Southeast award. His exceptional talent and visionary contributions have played a pivotal role in shaping and advancing the region's thriving and award-winning food culture.

Raised in the heart of the South, Crawford's passion for cooking was ignited at a young age, inspired by the rich culinary traditions of his upbringing. After honing his skills in some of the nation's most esteemed kitchens, Crawford embarked on a journey to redefine Southern cuisine, blending traditional flavors with contemporary techniques to create dishes that are as delicious as they are inventive.

In 2013, Crawford opened his flagship restaurant, Crawford and Son, to critical acclaim. Embraced by diners and critics alike, the restaurant quickly garnered accolades for its inventive yet approachable fare, earning Crawford a reputation as one of the South's most exciting culinary talents. Additional restaurants followed: the French bistro Jolie; Crawford Brothers, a steakhouse; and Brodeto, spotlighting the culinary traditions of Southern Italy and Croatia.

Crawford is a passionate advocate for sustainability and community engagement, actively supporting local farmers and artisans. Sober for 20 years, he also looks to reshape restaurant culture: he runs the Raleigh chapter of Ben’s Friends, a support group for addicts in the food and beverage industry.

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