Craig Shelton is a critically acclaimed Master Chef with over 35 years of experience in scientifically based cooking and teaching in the hospitality business. He trained in eight of the world’s greatest restaurants, including “El Bulli”, “Robuchon-Jamin”; “Ma Maison”, “L’Auberge de l’Ill”, “Le Pré Catelan”, “Bouley”, “Le Bernardin”, and “La Côte Basque.

Chef Shelton has earned countless awards as Chef and Owner of his own restaurants including the Relais & Chateaux “Grand Chef” title; a “James Beard Best Chef” medal, NY Times “4-Stars” ratings on four separate occasions, a “five-star Forbes” rating and “Number One Top Restaurant in America” in 2004 from GQ.

Mr. Shelton is also a member of the faculty of Princeton University in the Princeton Environmental Institute., where he teaches a freshman seminar on worldwide food systems, sustainability and dietary health.

Mr. Shelton began his expertise in this area while an undergraduate of Yale where he earned his degree in molecular biophysics and biochemistry.

His great passions are reading and ocean sailing.