About Craig Towe
Chef de cuisine Craig Towe has been cooking Italian food for over 8 years, but his passion for food and hospitality formed while working as a server in restaurants throughout high school and college in his hometown of Houston, TX. It was not until after graduating with a marketing degree from Texas State University and working a “9-to-5” that Towe realized he was happiest around food and restaurants. This led him back to school, enrolling at Le Cordon Bleu in Austin, TX. Towe’s first job on the line was at beloved culinary institution, Hudson’s on the Bend, where he stayed for two years. He would then move to the Philadelphia to help a friend open a restaurant, and eventually he made his way to New York City. Towe earned positions in notable kitchens, including A Voce under Missy Robbins and Hillary Sterling, and then Marea, Ristorante Morini and Osteria Morini under Michael White. Most recently, he studied the history and techniques of pasta at world renowned La Vecchia Scuola Bolognese, in Bologna, and upon return to the States joined the team at Sotto.