CHEF DE CUISINE, 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.

Craig completed his externship for the CIA at the renowned Ryland Inn of Whitehouse, NJ, where his enthusiasm and intensity earned him a place in their kitchen after his graduation, and a promotion from Entremetier to Sous Chef over the next 3 years.  His main inspiration as a young cook at The Inn was walking out in the garden and picking the fresh ingredients which were needed for that night’s menu; 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.

His appreciation of all aspects of the restaurant business inspired him, as well, to convert a little-used office space into a uniquely constructed private dining room to accommodate Chef’s Table Dining, an interactive culinary experience offering guests a vantage point of the kitchen’s bustling nightly activity.

After accomplishing his own personal goals at the Ryland Inn, Craig decided to broaden his experience base by working at a large operational hotel.  He took a position as Sous Chef at Copeland in the Westin Governor Morris in Morristown, NJ, where he honed his managerial skills over the next 8 months.  Orchestrating service and organizing the high-volume kitchen prepared him for The Bernards Inn, where he applied his abilities to motivate and organize, and was soon promoted to Chef de Cuisine.

Craig also brought his passion for fresh ingredients with him to The Bernards Inn, where he has assisted Chef Corey Heyer in the cultivating and harvesting of herbs and vegetables in The Inn’s own garden in neighboring Far Hills.  He is excited that his new position as Chef de Cuisine encourages his interaction with and inspiration of new young chefs, while offering him an exceptional environment in which to work towards his goals as a chef.

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.