A gift of friendship from
the artist
Walter E.
Peterson
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Despite his young
age, Craig Shelton has a resume that
reads like a Who's Who of the world of haute cuisine, having trained
with many of the finest chefs of Europe such as Joel Rubochon‹ named
"Chef of the Century" by Gault-Millau, and Paul Haeberlin, Gaston
LeNotre, et al.
He
has also held important positions in many of
America's top restaurants including Ma Maison
(Los Angeles), La Côte Basque, Le Bernardin, The Rainbow
Room, Le Chantilly, and most recently served as David Bouley's
Sous-Chef for two and one half years helping Bouley to achieve
its "4 Star" rating from the New York Times.
Since
taking over control of The Ryland Inn in
Whitehouse, New Jersey, Mr. Shelton has received a torrent of critical
acclaim including the first "Extraordinary" (the suburban
equivalent of 4 Stars) from the
New York Times. Mr.
Shelton has been selected as one of 20 chefs to appear on Public
Television's T.V. Series
"Great Chefs of the East."
The
Ryland Inn was recently rated four stars "arguably America's best
Country French Restaurant" by Bob Lape of Crain's N.Y. Business
Review, and selected by Gourmet Magazine as One
of the Top 10 Country Restaurants in America.
The
Ryland Inn Wine List, composed by Chef
Shelton, features over 1000 selections and was recently voted The
Best French Wine List of America by Restaurant Hospitality at
The 8th Annual World of Wines Festival in Laguna Niguel, California.
Mr.
Shelton took his degrees in molecular
Biophysics and Biochemistry from Yale University in 1982; was a
Presidential Scholar (Gold Medal); and
previously attended St. Paul's School in Concord, New Hampshire.
Mr.
Shelton is a dual citizen of France and
America. When not cooking, Mr. Shelton tends to his several acre
vegetable and herb garden on the 50 acre property of The Ryland Inn.
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