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Craig C. Shelton    

Haute Cuisine Chef

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, Gast

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 four-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 TV 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 1,000 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, or can be found sailing his 45 foot cutter rigged yawl, Salamina along the East Coast of the US.

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