Craig Shelton was born in 1961 in New Hampshire. He is a dual citizen of the U.S. and France. His grandparents owned a restaurant in Cognac, France, which is where he caught the culinary bug. In 1978, he went to school at Yale University to study Molecular Biophysics and Biochemistry, and graduated in 1982 with a BA and MBB.
In 1983, he apprenticed at La Côte Basque, working his way up to sous chef, and in 1985 he moved over to Le Bernardin for three years before joining Chef David Bouley at Bouley as Chef de Cuisine from 1988 to 1991.
In 1991, at age 30, he took over as chef and managing partner of the Ryland Inn in Whitehouse, New Jersey. In the following 17 years as chef/owner, the restaurant received numerous awards. Great Chefs Television was producing their Great Chefs of America series for The Discovery Channel and showed up in 2001 to film Chef Shelton preparing a Steamed Black Bass entrée (episode #126).
After 2008, Chef Craig Shelton went on to found Villa Salaminia, a TV production company, was guest chef and consultant at the Skylark Diner in 2009; and the founding partner of Chef’s Coffee Company. In 2010, he moved outside of Houston, Texas to be executive chef and managing partner of Inn at Dos Brisas in Washington, Texas; president of AEON Hospitality Holdings in 2011; The Quay Group in 2012, and in 2013, became the principal of Princeton Center for Food Studies, a non-profit think tank in Princeton, New Jersey.
Today, he is also consulting and working 4 or 5 days a week at the Mediterra Restaurant in Princeton, New Jersey with chef Terry Strong.
Mille Feuille of Poached Pear with Roquefort Mousse
Serving: 4 Print Mille Feuille of Poached Pear with Roquefort Mousse By Great Chefs August 19, 2014 This lovely dessert is Craig Shelton’s version of fruit and cheese. Spiced poached pears are sliced, then reassembled with Roquefort cheese mousse. The lovely pears are served with mint oil and honey, gingered quince, and quenelles of wine […]
Roast Baby Lamb with Ragout of Artichokes, Oven-dried Tomatoes, and Basil ►
Serving: 4 Print Roast Baby Lamb with Ragout of Artichokes, Oven-dried Tomatoes, and Basil ► By Great Chefs August 19, 2014 Chef Craig Shelton has created a fine inn in a 200-year-old farmhouse in the very shadow of New York City, a culinary destination which openly claims “the art of fine dining begins in our […]
Steamed Black Sea Bass with Three Celeries ►
Serving: 4 Print Steamed Black Sea Bass with Three Celeries ► By Great Chefs August 19, 2014 One of Craig Shelton’s aims is using as few ingredients as possible to create great flavor. This dish combines celery and celeriac and fish with little more than vegetable stock, butter, and parsley, but presents with bright color […]
Phone : 609-252-9680
Address : 29 Hulfish St, Princeton, NJ 08542