Executive Chef of Sea House Restaurant
 Chicago native, Craig Erickson has been working in restaurants since the age of 13 when he begged his older brother to let him apply for a job at the restaurant his brother was working at – Riggio’s, one of the finest Italian restaurants in town.
His journey, including achieving the level of C.E.C. (Certified Executive Chef) through the American Culinary Federation, has led him from Chicago where he was Chef De Cuisine for Bismarck Catering, overseeing culinary operations for Chicago Stadium and United Center, to Las Vegas where he was Corporate Executive Chef for 25 Gordon Biersch Brewery Restaurants, with a few stops in between.
 As Corporate Executive Chef for Gordon Biersch, Craig traveled all over the country. This led him to Hawai‘i where a Corporate Chef he had known offered him the opportunity to move here.
Chef Erickson’s love of his new home includes a commitment to quality, use of local products, and active support of seafood sustainability practices which are reflected in the menus at the Sea House Restaurant. “I am working with fabulous local products, living in paradise and working on a bay that, for most people, looks like the Hawai‘i they dream of. It is natural to want to share that experience with island guests”. In that spirit, try Chef Erickson’s recipe or better yet, let him make it for you at the Sea House.
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