Craig Myrand

Craig Myrand

The Silver Pig


Having grown up on Grosse Ile, Michigan, Craig’s first job was at a yacht club where he learned the basics of the food service industry. After graduating high school, Craig took the Introduction to Cooking class at Schoolcraft College and that is where he fell in love with cooking. Craig then enrolled as a culinary student at Schoolcraft and earned his associates degree in Culinary Arts.

During his time at Schoolcraft, Craig began working for Steve and Rocky’s restaurant in Novi. Craig credits his strong culinary foundation to Steve Allen. After six years of learning from Steve Allen and Chuck “Rocky” Rackwitz, Craig had the opportunity to work for Marriott International, first at the Marriott Dearborn Inn and then the South Bend Marriott in Indiana where he developed his management skills. Craig returned to Michigan as the executive chef of La Bistecca in Plymouth and later, the executive chef at Summit On The Park in Canton.

In 2011 following the birth of his daughter Sophia, Craig began working for the Roberts Restaurant Group where his career flourished. Craig opened Bill’s Eat and Drink in West Bloomfield as the executive chef and finished in the Top Ten Best New Restaurants of 2015 in the Detroit Free Press. Soon after, Craig joined Adam Merkel Restaurants as the Culinary Director where he has opened three restaurants with more on the horizon.

When not at work Craig enjoys competing in culinary competitions, spending time with his family, working on his house, reading, and watching sports. Most currently, Craig has won the Gleaner’s Iron Chef Competition.