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Chef Michael Weisshaupt Bio

Executive Chef Michael Weisshaupt, Crystal Springs Resort
As Executive Chef at Crystal Springs Resort, Michael Weisshaupt has shown a discerning ability to develop creative and elegant menus that perfectly complement this culinary gem’s expansive collection of extraordinary wines.

In June 2007, Michael Weisshaupt joined Crystal Springs Resort as Executive Chef. Classically trained in the kitchens of his homeland of Germany, Chef Weisshaupt was the former Executive Chef of the Knowles family restaurants including The Manor and The Highlawn Pavilion, as well as the former Chef de Cuisine of The Bernards Inn and The View Restaurant at the Marriott Marquis Hotel.

Growing up in the Black Forest region of Germany, Chef Michael began his career at the age of 15 while attending the renowned Culinary Institute in Villingen Schwenningen. He graduated in 1988 while apprenticing in a small boutique hotel in the Black Forest region, and later worked at the Michelin Guide’s star-rated Restaurant Mange. Eager to expand his culinary experience, Weisshaupt travelled to Switzerland where he studied under Peter Moser at the acclaimed Les Quatre Saison. It was here that Chef Weisshaupt was able to hone his skill for the art of adding a modern flare to classically prepared dishes. By experimenting with the juxtaposition of different flavors and textures, Weisshaupt learned to add his own personal flair to traditional dishes.

Chef Weisshaupt eventually left Switzerland to embark on an epicurean journey to the States. In 1997, he began his American career as the Banquet Chef at The Manor in West Orange, NJ. Weisshaupt quickly made a name for himself in the culinary circle of the Tri-State area. He was soon offered a position at a “top restaurant” (both literally and figuratively!) - The View, located atop the Marriott Marquis Hotel in New York City. In 2001, Weisshaupt met his culinary mentor, Chef Edward Stone, at the acclaimed Bernards Inn in Bernardsville, N.J., where he was Chef de Cuisine for three years. During Chef Weisshaupt’s time at The Bernads Inn, the restaurant was awarded Four Diamonds by AAA, Award of Excellence by Wine Spectator and The Distinguished Restaurants of North America Award.

Following his experience at The Bernards Inn, Chef Weisshaupt returned to The Manor to oversee their four-star restaurant, The Terrace Lounge, widely acclaimed by many, including The New York Times. Under Chef Weisshaupt’s skilled direction, The Manor received its 22nd “Best of the Best” rating from New Jersey Monthly magazine in August 2005. Chef Weisshaupt joined the culinary team at Crystal Springs Resort in the summer of 2007, where he now oversees award-winning Restaurant Latour, the Italian-inspired Springs Bistro, the popular Crystal Tavern, and the seasonal Chef’s Garden - all located at the luxury resort hotel Grand Cascades Lodge. Weisshaupt also oversees the dining for all weddings, corporate and catered events at the Resort.

Restaurant Latour has received the prestigious Wine Spectator Grand Award since 2006, an “Excellent” rating by The New York Times, and “4 Stars” by The Star Ledger. Under Chef Weisshaupt, Restaurant Latour was named a “Top 25 Restaurants in NJ” and “Best of the Best” by New Jersey Monthly, and became a Zagat-Rated as a Top NJ Restaurant with the following review in 2009 - “This ‘small and special’ contemporary American with ‘quiet elegance’ in Hamburg’s Crystal Springs Resort is an ‘exquisite find’ for its ‘first-class’ fare by Chef Michael Weisshaupt (ex The Manor), ‘unhurried’, ‘white glove’ service, and ‘awesome’ wine list (3,600 labels); overall, it’s ‘worth selling your firstborn for’.” In 2009, Chef Weisshaupt was named a Sterling Silver Signature Chef. In 2010, he appeared on The NBC Today Show preparing a meal with Al Roker.

At the Resort’s restaurants, Weisshaupt continues to uphold classical culinary style while adding his own modern perspective. By incorporating global flavors and techniques with locally-grown and produced ingredients from area farms and his own on-site chef’s garden, he creates dishes that are both approachable and refined. His culinary philosophy is simple: provide guests with what they desire, while adding memorable elements and a personal touch to each dish.

When entertaining at home, Weisshaupt visits local farmers markets for inspiration and prepares dishes that are simple and ingredient driven. When not cooking, he enjoys spending time with his family and traveling.

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