Chef John Shelton
Executive Chef John Shelton’s culinary adventure began as an apprentice breakfast cook at the Ritz-Carlton working his way up the ranks to Banquet Chef, Chef de Cuisine, and fine dining Sous Chef positions. After the Ritz-Carlton, he was a Regional Area Executive Chef for Starwood Hotels crisscrossing the country opening properties and acting as the culinary charge for global events and overseeing the pre-openings of multiple hotels. In this role, he developed kitchen designs, set up multi-property purchasing programs, and constructed innovative plated dinners with open kitchens in large convention areas.
He ran the famous Hotel Del Coronado kitchens for 12 years creating world class dining events for up to 2,500 guests and building elegant large scale beach clambakes as well as redesigning all kitchen outlets. John went to Hawaii as the area Director of Food and Beverage for Outrigger Hotels & Resorts before his visionary direction was needed back in San Diego for the multi-million-dollar renovation of the Town and Country Hotel.
John brings culinary leadership from his word class culinary environments and innovative cooking techniques from his many travels to San Diego's legendary Rancho Bernardo Inn.
His greatest assets are creativity and pulling strong teams together. John spends his off-time surfing, fishing, working on his various art projects, and photographing marine life. His marine photography works have been used in California State Fish Advisories, National Geographic presentations, and nonprofit marine life groups.