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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 America’s 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 Spectator’s "Best of Award of Excellence" since 1994. On May 8, 2000, Craig Shelton received the nation’s 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.

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