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Born and raised in the Garden State, Director of Food & Beverage, Chef Anthony Bucco credits his passion for food to the time spent in his grandfather’s garden and grandmother’s kitchen as a child. While his menu philosophy reflects seasonality and advanced technique, his true passion is preserving the balance between the refined and rustic.
At the flagship Restaurant Latour, Bucco relies on the rhythm of the seasons and local producers and foragers in creating menus that interplay with the resort’s unparalleled 75,000 bottle wine cellar. At Crystal Tavern, he has introduced a refined gastropub menu highlighting local artisanal ingredients, which garnered the restaurant three stars from the Star- Ledger. The Chef’s Garden menu takes an ingredient-forward approach showcasing the fresh produce grown in the organic garden that surrounds the popular outdoor wood-fired restaurant. With over 15 years’ experience in some of the best kitchens on both sides of the Hudson, Bucco continues to evolve his culinary vision as he takes the helm at Crystal Springs.
In 2012, Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four star review New Jersey Monthly had given in a nearly a decade, with Eric Levin noting Bucco was “a gifted chef whose time has come.” Among other accolades, Bucco has received The New York Times’ highest rating (Excellent), AAA’s coveted Four Diamond Award, and four stars from The Star-Ledger for his work at each of the following restaurants: Stage Left, Uproot and the Ryland Inn. Under Chef Bucco’s guidance, Restaurant Latour remains one of NJ Monthly’s Top 25 Best Restaurants in New Jersey and one of Wine Enthusiast’s America’s 100 Best Wine Restaurants in 2015.