David C. Felton has one thing on his mind: seasonal food, and how he is going to prepare those fresh ingredients for the guests who dine nightly at Pluckemin Inn, the much lauded contemporary American restaurant in Bedminster NJ, where he is now Executive Chef.

Chef Felton studied at the prestigious Johnson and Wales University in Providence, Rhode Island. Upon graduation, he immediately embarked on an apprenticeship of his own design - he set out to journey around the country to live, work and most importantly, eat in as many diverse settings as he could. This culinary expedition led him through an impressive 42 out of the 50 states. An early stop was in Kansas City, Missouri, where he worked under chefs Michael Smith and Debbie Gold at the American Restaurant. They later recruited David as chef de Cuisine to help them launch 40 Sardines. It was here that was honored as one of "America's Top Ten Sous Chefs" in a nationwide competition, sponsored by Bertolli Olive Oil.

David then came to New York City and connected with famed Manhattan chef Gary Robins. He joined Gary to help oversee the opening kitchen of The Biltmore Room, which that year received a 3-star rating from The New York Times and numerous accolades in various other publications. Next, David accepted a teaching position at The Natural Gourmet Institute of Health and Culinary Arts, a school dedicated to using local, sustainable food sources, a philosophy David believes in passionately.

Now as executive chef of Pluckemin Inn, David is putting his signature on the Pluckemin Inn menu. Bedminster is also a prime location for this Chef - a short drive brings him to bountiful farms to gauge the perfect time to serve tomatoes, corn and other locally-grown produce. David lives in Hoboken, New Jersey, and spends time tending to his own garden, gently nursing a fig tree, apple tree and an abundant herb garden.