A native of Danville, Pennsylvania, Craig Deihl began training in Charleston, South Carolina under acclaimed Chef Donald Barickman of Magnolias in 1996, honing his skills in the kitchen for nearly five years before helping to open Cypress in 2001. Deihl is lauded for his rich interpretation of Southern cuisine and his passion for preserving meat. Part of preserving is the commitment to utilizing every part of the animal, and Deihl takes pride in the over 90 types of charcuterie prepared, stored and cured in-house at Cypress.
As one of the South’s most talented young chefs, Deihl was a James Beard Foundation nominee for Best Chef: Southeast in both 2010 and 2011 and was named Chef of the Year by the Charleston chapter of the American Culinary Foundation in 2011. A devotee of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers). In late summer 2014, Artisan Meat Share opened as a full-time butcher shop, providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches.