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Meet Executive Chef Scott Cannon of Cork & Craft in Rancho Bernardo

Today we’d like to introduce you to Executive Chef Scott Cannon.

Thanks for sharing your story with us Chef Scott. So, let’s start at the beginning and we can move on from there.
I started culinary school when I was young, and from the minute classes began, I was full speed ahead. I worked at a restaurant while in school, which taught me valuable hands-on lessons. I grasped methods and flavors better than I thought, so at 19 years old, I felt pretty excited about my future as a chef. I ultimately worked my way from pastry assistant to lead cook in a year and was able to land a great position with a top talent. I was fortunate to be a part of the opening culinary team for the much-anticipated Kitchen 1540, honing my craft under then Executive Chef Paul McCabe. After five years, I had the chance to follow McCabe to Delicias, where I fine-tuned my style of cooking. This put me in a position to earn my first Executive Chef title at the age of 25. It was an amazing, fast few years that led me to Cork & Craft, and I am grateful for every lesson and experience.

Has it been a smooth road?
I have been very fortunate in my career so far. It’s a dream for many chefs to run their own kitchen, and I was able to get that opportunity very early on. I am also lucky to work with owners that give me control of the menu, which does not happen everywhere. There is always the pressure of delivering consistently good food and service to each guest, but that pressure keeps us all on our toes and only makes us better.

So let’s switch gears a bit and go into the Cork & Craft story. Tell us more about the business.
The Cork & Craft is a unique place. Not only is it a casual restaurant in Rancho Bernardo that serves elevated comfort food, but it’s also home to Abnormal Beer Co. Guests can come get lunch or dinner, then sample any of Abnormal’s incredible beers alongside guest brews on the 40 tap system.

The menu features refined classics, like Steak Tartare, Poutine and Mac & Cheese for starters, as well as Braised Short Rib, Seared Scallops and Jidori Chicken for entrées. I am a fan of sourcing top-notch product and ingredients, and a lot of what we make in the kitchen is from scratch. I believe that in order to create a good dish, I have to give over 100% of myself. Once I have given a dish my all, and ensure that it’s something that is going to look spectacular and taste amazing, I can be happy with it. My hope is our guests taste that we’ve put our all into the food when they dine with us. That’s how we keep our loyal customers.

In addition to great food and beer, we host a beer or wine dinner nearly every month. These dinners are usually in collaboration with another brewery, chef or winery, and feature dishes that won’t be found on our regular menu. Abnormal usually brews a special beer just for the dinner too. These are extremely popular and something all should attend. There are just so many reasons to come to Cork & Craft, and often.

How do you think the industry will change over the next decade?
The culinary industry is constantly changing and evolving, which is one of the most exciting things about being a chef. You can always put a spin on a classic, master a new method, infuse cuisines or create something fresh. I think many of us would agree that there will always be trends in the industry year after year, but they aren’t usually sustainable from a loyal customer standpoint. If you spend a lot of time trying to think of what’s new and next, you lose what’s truly special. Something constant for me will always be using quality product and ingredients that are seasonal and fresh. This is ingrained in me and very important. I will always put my all into each dish. When I see someone react positively to my food, it’s the best feeling. If I can keep delivering that feeling to my guests, I am happy.

Contact Info:

  • Address: 16990 Via Tazon
    off of Rancho Bernardo Rd.
    San Diego, CA 92127
  • Website:
  • Phone: (858) 618-2463
  • Instagram: @thecorkandcraft

Image Credit:

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