Chef Craig Polignano is a prominent figure in New Jersey's fine dining scene, known for his relentless enthusiasm, dedication to fresh, garden-sourced ingredients, and a culinary philosophy that beautifully marries passion with precision. Inspired by his own family's kitchen and garden, Chef Polignano's career has taken him from local New Jersey restaurants to California's luxury coast and back again, with his most notable tenures at some of the Garden State's most acclaimed establishments.
From Family Garden to Culinary Institute:
Polignano's culinary journey began at the young age of 13, where it seemed natural for him to start working in an array of local New Jersey restaurants. This early experience solidified his passion, leading him to pursue a formal education at the prestigious Culinary Institute of America.
Forging a Path Through New Jersey's Best Kitchens:
After graduating, Chef Polignano's career is a roadmap of some of New Jersey's finest restaurants. His enthusiasm landed him a spot at the celebrated Ryland Inn in Whitehouse, NJ. There, his dedication to fresh ingredients prompted him to enhance the existing 3-acre organic garden by building a 15-bed specialty herb garden.
He went on to expand his knowledge and skills, taking on roles such as:
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Sous Chef at Copeland in the Westin Governor Morris in Morristown.
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Chef de Cuisine at the acclaimed Bernards Inn.
A Stint on the West Coast and a Triumphant Return:
Polignano's talent eventually led him to an incredible opportunity with the renowned Michael Mina group in California. He served as the Executive Chef of the Stonehill Tavern at the luxurious St. Regis Hotel in Dana Point. After experiencing the culinary scene of the West Coast, he returned home to New Jersey and to the place where his fine dining career began: The Ryland Inn. He served as Chef de Cuisine for two years before being promoted to Executive Chef in August of 2014, a role in which he garnered significant praise.
Culinary Philosophy:
Chef Craig Polignano's approach to food is defined by his energy and diligence. He is known for creating a perfect "marriage of art’s passion and sensory explosiveness with an earnest commitment to service," ensuring that every dish is both a visual masterpiece and a delicious, memorable experience for the guest.
