Executive Pastry Chef John Sauchelli
Executive Pastry Chef John Sauchelli has a passion for pastries and creating decadence through natural ingredients straight from Mother Earth.
The fervent gardener said he is seasonally inspired, and living in the Garden State acts as a muse for his simple, fresh, local ingredient-driven desserts.
In March 2012, Chef Sauchelli joined Crystal Springs Resort as the executive pastry chef. Today, he takes advantage of Northern New Jersey’s rich agricultural splendor by using area farms, Chef’s Garden at Crystal Springs and local purveyors to craft bright flavors and refreshing, colorful dishes at Grand Cascades Lodge.
Upon graduation from the New York Restaurant School in 2000 with a degree in Pastry Arts, Chef Sauchelli was immediately hired at the famed Highlawn Pavilion in West Orange followed by a position as pastry chef at one of New Jersey’s top restaurants, Serenade in Chatham.
Having also been employed at Gramercy Tavern in New York City and the Westin Governor Morris in Morristown, Chef Sauchelli was destined for critical acclaim by The Star Ledger and New York Times. More recent accomplishments include being part of the opening team for the acclaimed Maritime Parc in Jersey City.
His style is all-encompassing: With classic French training and wide range of experiences, Chef Sauchelli brings all he has to the resort’s four dining venues. He often conveys a lightness to his desserts, offering color from edible flowers and other natural ingredients, with a hint of nostalgia. He also brings his creativity and passion to the banquet table. From luscious dessert tables to meticulously crafted wedding cakes, Chef Sauchelli makes sure each event ends on a deliciously high note.