Our Chef

A mid-west native, Executive Chef Carl Shelton began his time in the kitchen at age 15. At first working in restaurants was just a paycheck, but after one year taking Marketing classes at the University of Missouri, he quickly realized it cooking was his true passion.

Carl picked up and moved to Chicago, where he attended Le Cordon Bleu College of Culinary Arts and spent the next decade learning from some of the best and developing a style of his own.

After graduation he worked for Gibson’s, helping to open LuxBar before joining Chef Douglas Rodriguez’s team at the famed De La Costa restaurant, and later Boka Restaurant, which earned a Michelin star during his time there. In addition, Carl was named on the Zagat “30 under 30” list, as well as nominated for the 2012 Jean Banchet “Best Chef de Cuisine” while at Boka.  

After seven years at Boka, Carl decided to try out the culinary scene in California. He landed as the Sous Chef at Spoonbar in Healdsburg, and it wasn’t long before he grabbed the attention of Chef Chistopher Kostow at The Restaurant at Meadowood. He spent a year under Chef Kostow furthering his skills in a 3-star Michelin kitchen and then decided it was his time to lead his own crew and hone his style at J Vineyards & Winery.

“I am excited to return to Sonoma County for the bounty of amazing local ingredients, as well as the incredible sense of community here,” Carl says. “With my menus, I like to showcase our location, but also add my own signature elements of surprise or what I call my ‘wow factor.’”