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Culinary Team

Crafting an Elevated Experience for You

Culinary Team

Crystal Springs Resort is recognized as New Jersey’s premier culinary destination, with an exceptional culinary team under the direction and leadership of Chief Operating Officer Robby Younes. The Resort uses natural, locally grown and sustainably raised ingredients whenever possible. In our commitment to the highest quality menus, all of our dishes are created fresh. Hard-working and dedicated artisans, farmers, ranchers, fishermen and beekeepers enhance our offerings, as well as the products procured from our own ranch and organic farm. Our NJ chefs are devoted to the farm-to-table approach, which provides a rewarding experience for farmers, chefs and diners alike.

Our Team

Robby Younes in Wine Cellar

Robby Younes

Chief Operating Officer

A dynamic, accomplished senior hospitality executive and industry expert. 

Chef Aishling Stevens Cooking

Aishling Stevens

Resort Executive Chef

As the daughter of a nutritionist who learned early on to pay attention to the impact that high quality, seasonal ingredients have on the body and how important it is to be mindful of that while cooking.

Chef Matt Plating

Matt Laurich

Restaurant Latour Chef de Cuisine

When Matthew is not cooking, he can be found roaming through the woods, hiking or foraging for ingredients.

Susanne Wagner at Sommelier Table

Susanne Wagner

Wine Director

Expert in wine with more than 30 years of a strong professional background in the hotel and restaurant industries, who was instrumental in the launching of Restaurant Latour.

Wine Sommelier Gianni Chiodi

Gianni Chiodi Jr.

Restaurant Latour Manager + Sommelier

His passion for wines, food and customer relations is formidable and compelling.

Sarah Berman

Sarah Berman

Director of Health + Wellness

Sarah has been wild foraging for Restaurant Latour since 2014. Her list of local and wild edible ingredients currently exceeds 350 items.