is the owner and chief executive officer of Americana Hospitality Group (AHG) – a collection of four restaurants that that started with one family owned diner.  Americana, as it has become affectionately known, has become the basis for his success and allowed him to continue to refine his concept to create a new segment in dining which he calls Designer Diners.He was one of the first in the nation employ a fine-dining chef, who helped him elevate quality at his original location and Skylark Fine Diner in Edison, N.J. 

His resume reads like a Who's Who of haute chefs -- Joël Robuchon, Paul Haeberlin, Gaston LeNôtre, David Bouley, Ferran Adrià -- and of legendary restaurants: Ma Maison in L.A., La Côte Basque, Le Bernardin, The Rainbow Room, Le Chantilly and Bouley of NYC. But it was Mr. Shelton's nearly 20-year tenure at The Ryland Inn in Whitehouse, N.J., that established his leadership of the “farm-to-table” movement in America, put the state on the national culinary map, and provided training for many top chefs today.

Chef de Cuisine of Skylark on the Hudson, is a native of Hoboken, NJ. A Culinary Institute of America graduate, he got his start working for Traci des Jardins at Jardinière in San Francisco. He then worked at The Dining Room at the Short Hills Hilton in Short Hills, N.J. His resume also includes Le Bernardin in N.Y. where the team consistently received 4 stars, from The New York Times, and 3 stars from, Le Guide Michelin. Rounding out his experience, he worked under the mentorship of Eric Ripert for over 5 years.

general manager of Skylark on the Hudson, has been immersed in the restaurant industry since the age of 13. A graduate of the Aster school of hotel administration on Rhodes Island in Greece. Prior to joining the team at Skylark on the Hudson, Theodosiou managed various Restaurants throughout NYC, including Avra, The Old Homestead Steak House and Brasserie.