Craig Holden Feinberg was born in 1980 and spent most of his childhood in Columbia,
Maryland. He received his BFA in graphic design from The University of the Arts in Philadelphia,
Pennsylvania, where he was awarded the Thesis Citation and Faculty Award. After graduation
he moved to Denver where he worked as a design consultant on integrated design projects
for several corporations.
Intent on furthering his design experience, he applied for and was accepted at Fabrica, The
United Colors of Benetton Communications Research and Development Center in Treviso, Italy,
where as a multi-disciplined designer created graphic design for international print advertising
campaigns to support Fabrica clients and publications.
He has been published in COLORS magazine, VORN magazine, CLEAR magazine, SWINDLE
magazine, FAB magazine, Fabrica Files / Fabrica 10 a book published by Electa and Color &
Layout From Asparagus White to Burnt Olivers a book published by MAOMAO. Awards include,
The 2004 Reporters Without Borders campaign out of Paris, France, and Silver Prize winner of
the 2004 Design Do! competition sponsored by the International Design Center Nagoya (IDCN),
in Nagoya, Japan. Craig has lectured in Italy, England, Germany, Japan, The National AIGA
Conference on Image, Object, Space hosted by Katherine and Michael McCoy in Colorado,
The University of the Arts in Philadelphia, and two three-day workshops at Metropolitan State
College of Denver.
Before moving to West Hollywood, CA Craig worked closely with the World Health Organization,
International Council of Nurses, Fabrica Features, FAB Magazine, United Colors of Benetton,
Krvkurva Laga bag, Arte Fiera, La Ghirada Health Center, Cameroon Wildlife Aid Fund, and the
Warsaw Children's Hospital at Fabrica. Craig has been published in the latest book by TASCHEN
called, "Contemporary Graphic Design". Currently, Craig finished working on a book project with Charlotte & Peter Fiell, the former design editors of TASCHEN, Fiell Publication. The book is called, "The Little Book of Shocking Food Facts" which has been released at the London Book Fair.
