Though Craig Lawson, Jr. only graduated this year, his experience in the kitchen is on par with more seasoned chefs. Known as “Private Chef Craig” to his faithful clientele, the BRCC Culinary Arts School graduate’s star is on the rise.
Serving athletes like LSU running back Leonard Fournette, LSU safety Jamal Adams and LSU Shooting guard Jenna Deemer, Lawson gives back to the local community by the most delicious means possible.
While in school, Lawson worked at Sullivan’s Steakhouse. During his two-and-a-half-year stint there, he said he took all the information he learned in his classes and enhanced his findings to fit the needs of a fast-paced work environment.
“The most important thing you can do is practice,” Lawson said. “Never stop cooking, and just follow your dreams.”
Inspired by MasterChef Junior, Lawson said his interest in food sparked from his simple love for the actual taste of food. Although he was raised in Louisiana, he said he loves Vietnamese and Asian cuisine more than anything.
Lawson, who describes his food as having a “cool, tasteful swag,” has been featured as a vendor for multiple Baton Rouge community events. He also catered for the 1st Annual NOLA Basketball League in New Orleans, where he said his seafood pasta nachos were the talk of the event.
“Catering the event was fun for me, and everyone talked about how good my food was,” Lawson said.
Not only is Lawson familiar with catering for large crowds -— he has experience with detailed meal preparation. His clients have enjoyed everything from blackened chicken pasta with steamed broccoli to lean beef lasagna rolls topped with a chunky tomato sauce and served with fresh sautéed spinach. Barbecued chicken wings served with yellow rice and green beans occasionally make an appearance as well.
When Lawson prepares meals for LSU athletes, he especially focuses on each individual athlete’s health goals, designing food to help his clients gain, lose or maintain weight.
Women’s guard Jenna Deemer experienced Lawson’s cooking in the comfort of her own kitchen over the course of four days. Lawson personally prepared Deemer’s meals, which she said she thoroughly savored.
“I enjoyed being able to eat healthy while still maintaining the appropriate amount of proteins and carbs to perform each day,” Deemer said.
While he hopes to open a restaurant someday, Lawson said he does not know what he would name it. Despite his success, Lawson still looks to the uncertain future for motivation.
Though unsure about what the future holds, Lawson is certain about several things.
While he generally endorses healthy eating, he said his last meal would be a cheeseburger from Raoul’s. He plans to debut a food truck in 2017, and between he and his mom, he is the better chef.

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Haskell Whittington

BRCC Culinary School alumni Craig Lawson Jr. in his house on Saturday Aug. 20, 2016, in Baton Rouge. Craig, after graduation, has started making a name for himself by catering to local athletes around Louisiana.