Chef Craig Polignano

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Inspired by his family’s own kitchen and garden growing up, it seemed natural that Craig Polignano would, from the age of 13, choose to work in an array of local NJ restaurants before making the decision to attend the Culinary Institute of America in pursuit of his career in food service. After completion of his studies, Craig’s relentless enthusiasm landed him a spot in the kitchen of The Ryland Inn of Whitehouse, NJ. There his passion and dedication prompted him to enhance the existing 3-acre organic garden by building a 15-bed specialty herb garden with dozens of varietals. Craig went on to expand his knowledge base and worked for such titans as Sous Chef at Copeland in the Westin Governor Morris in Morristown, NJ, and shortly after was promoted to Chef de Cuisine at The Bernards Inn. Following his experience at the Bernards Inn, Craig was offered an opportunity to work for the Michael Mina group at the St. Regis Hotel in Dana Point, California as the Executive Chef of the Stonehill Tavern. After experiencing California, Craig returned home to New Jersey and the Ryland Inn, the beginning of his fine dining career. He worked as the chef de cuisine for two years and was promoted to Executive Chef in August of 2014. His energy and diligence enable him to join two complimentary halves of fine restaurant service: the marriage of art’s passion and sensory explosiveness with an earnest commitment to service.Chef Craig Polignano: Inspired by his family’s own kitchen and garden growing up, it seemed natural that Craig Polignano would, from the age of 13, choose to work in an array of local NJ restaurants before making the decision to attend the Culinary Institute of America in pursuit of his career in food service. After completion of his studies, Craig’s relentless enthusiasm landed him a spot in the kitchen of The Ryland Inn of Whitehouse, NJ. There his passion and dedication prompted him to enhance the existing 3-acre organic garden by building a 15-bed specialty herb garden with dozens of varietals. Craig went on to expand his knowledge base and worked for such titans as Sous Chef at Copeland in the Westin Governor Morris in Morristown, NJ, and shortly after was promoted to Chef de Cuisine at The Bernards Inn. Following his experience at the Bernards Inn, Craig was offered an opportunity to work for the Michael Mina group at the St. Regis Hotel in Dana Point, California as the Executive Chef of the Stonehill Tavern. After experiencing California, Craig returned home to New Jersey and the Ryland Inn, the beginning of his fine dining career. He worked as the chef de cuisine for two years and was promoted to Executive Chef in August of 2014. His energy and diligence enable him to join two complimentary halves of fine restaurant service: the marriage of art’s passion and sensory explosiveness with an earnest commitment to service.

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