Chef Craig Shelton has over 40 years of experience in science-based cooking and teaching in
the hospitality business. He trained in eight of the world’s greatest restaurants, including “El
Bulli”, “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-Owner of his own restaurants including a
James Beard Best Chef medal, NY Times 4-Stars ratings on four separate occasions, a 5-Star
Forbes rating, the Relais & Châteaux Grand Chef title; and Number One Top Restaurant in
America in 2004 from GQ.
Mr. Shelton is also an instructor at Princeton University in the Princeton Environmental Institute,
where he teaches a freshman seminar on the interrelationships between public policy,
agriculture, diet-related disease and anthropogenic climate change. Mr. Shelton began his
expertise in this area while an undergraduate of Yale where he earned his degree in Molecular
Biophysics and Biochemistry. He is a co-founder of the think tank, Princeton Center for Food
Studies, the founder of King’s Row Coffee, and a co-founder of Aeon Holistic Agriculture, Inc.
He is recognized as a consummate business consultant with specialization in macro finance. He
is known for his ability to generate excitement in his cooks and instill in them the drive toward
excellence by connecting all aspects of gastronomy to the larger intellectual landscape –
chemistry, ecology, literature, art and human physiology. His great passions are reading and