Over the past 15 years, chef Craig Smith has served as the heart and soul of the café at the Wilma Chan Highland Hospital Campus (WCHHC), where his exceptional culinary skills and engaging personality make a lasting impression on all who visit.
“My passion for food is rooted in the joy of bringing people together, creating experiences and infusing creativity into every meal for the Highland staff, visitors and our local community,” shared Smith. “For me, cooking is an art form—a blend of flavors, textures and presentation that can transform simple ingredients into something great.”
Smith’s interest in cooking was ignited at an early age in the family kitchen where he often joined his parents who loved to cook and host parties. “The kitchen was the heartbeat of our home,” he said. “Our house was always a gathering place, a central hub where family and friends came together over food.”
As a result Smith shared that he grew up hosting and entertaining and remembers making signature sandwiches for his father and his father’s friends on Sunday game day. “I would always put cabbage on their sandwiches instead of lettuce, and they thought that was so unique,” recalled Smith with a smile.
A graduate of Berkeley High School, Smith attended the Culinary Arts program at the City College of San Francisco which is accredited by the American Culinary Federation. While in school, Smith worked at the Cheese Board Collective, a Berkeley cheese store and bakery, beloved by Bay Area foodies.
At the Cheese Board Collective Smith connected with one of the executive chefs at the world-famous Chez Panisse restaurant located across the street and got the opportunity to gain experience working in the kitchen. In fact, culinary pioneer Alice Waters and founder of Chez Panisse showed Smith how to truss, baste and roast a chicken.
“It was at Chez Panisse where I learned more about Waters’ commitment to sourcing only the best local produce meats and cheeses from sustainable farms as part of the farm-to-table movement,” shared Smith.
He also began volunteering with Waters’ Edible Schoolyard Project, an initiative that integrates gardening and cooking into the public school curriculum. “Through this program, students learn about where food comes from, how to grow their own produce and how to prepare healthy meals,” said Smith.
In addition, he has continued to lend his time and culinary expertise by teaching classes at the East Oakland Youth Development center and Youth Spirit Artworks for transitional homeless youth. “Community outreach has always been important and by volunteering I can do my part to help reduce food insecurity,” shared Smith.
Smith’s commitment to community support through culinary education naturally extended to his work at Alameda Health System (AHS). In 2006, he brought his culinary training to AHS, first preparing patient meals at Highland Hospital before moving to the café. Having built his career in the fine dining world, Smith never thought he’d leave the private sector.
“The challenge of helping to transform the perception of hospital food was an opportunity too exciting to pass up,” said Smith. “After eight years on the patient side, I was excited to move to the café where I could continue to practice my culinary craft and create menus without as many dietary restrictions.”
The café is open to staff, visitors and the public and Smith makes sure all feel welcome. In fact, Smith shared that there are several Highland Park neighbors who regularly bring their families for lunch. “That’s exactly the kind of warm environment I like to foster in the café where everyone can come for a delicious meal and friendly dining experience,” said Smith.
He is not only achieving professional goals but also making strides in his personal wellness goals, losing an impressive 140 pounds over the past year. Smith approached his weight-loss and fitness journey with the same dedication he brings to his craft in the kitchen. “I feel better, I’m healthier and I look better,” he reflected, proud of reaching this long-time goal.
His friend and workout partner, Dr. Avetis Boyadzhyan, a former internal medicine resident at the WCHHC, was a key source of encouragement and support, inspiring him to commit to the gym. Today, Smith is hitting the gym up to five days a week.
Smith’s dedication to his health has empowered him to continue delivering on his vision for the café, focusing on fresh ingredients, delicious meals, and passion for service. “Food is truly more than just sustenance,” he shared. “It’s comfort, it’s healing, it’s something that connects us all and I truly believe in food’s power to bring people together.”