Over the years, Chef Shelton has trained with many of the finest chefs
of Europe such as Joel Rubochon, Ferran Adriá and Paul Haeberlin.
He has held important positions in many of Americas top kitchens
including Ma Maison (Los Angeles), The Rainbow Room, Le Chantilly,
Le Bernardin and Bouley.
Since he took control of The Ryland Inn in 1991, Shelton has received
a torrent of critical acclaim. He received the first "Extraordinary"
from The New York Times, in 1995, and has been a consistent
winner of "#1 Restaurant in New Jersey," by Gourmet magazine,
Zagat Survey and New Jersey Monthly magazine.
The Ryland Inn Wine List, composed by Shelton,
features over 1000 selections and has been a winner of Wine Spectators
"Best of Award of Excellence" since 1994. On May 8, 2000,
Craig Shelton received the nations premier honor for food and
beverage professionals, The James Beard Award of Excellence in the
category of "Best Chef: Mid-Atlantic." In 1999, another
highlight for Chef Craig Shelton was the prestigious title of "Relais
Gourmand," by Relais & Chateaux, joining only eight other
chefs in America.
Outside the kitchen, Craig serves on the Board of Directors for the
New Jersey Restaurant Association. He is a member of the International
Association of Culinary Professionals, and remains active in many
community outreach programs. Chef Shelton is currently completing
his first cookbook, and spends time tending to the 3-acre organic
vegetable and herb garden at The Ryland Inn.
Originally from Rye, New Hampshire, Mr. Shelton now resides in New
Jersey with his family. He is a dual citizen of France and America.