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Chef Chris Siverson, Maritime Parc

Chris Siversen
Executive Chef & Partner - Maritime Parc
Grand Tasting, Saturday March 29, 2014

Chris Siversen opened Maritime Parc – The 30,000 square foot restaurant and event space offering panoramic views of the Manhattan skyline and the Statue of Liberty. Located on the Hudson River in Liberty State Park, New Jersey, Maritime Parc offers stunning views and a seasonal modern American menu.

Siversen spent nearly a year looking his ideal space. When he saw the space on Liberty State Park, he knew he found the perfect location for what he wanted his new restaurant and event space to be. “When I saw this space, it cried out to be a seafood restaurant.” Says Siversen. “I pictured all the boats on the Hudson, docked by the restaurant, a raw bar inside, and fresh catches menu. I wanted it to be simple, not over manipulated.”

Siversen has had a passion for cooking since he was a teenager. After holding various posts in kitchens throughout high school and college, Siversen attended the French Culinary Institute (FCI) where he gained hands-on expertise in the kitchen before graduating with honors in 1993. Before opening Maritime Parc as Executive Chef, Siversen held positions in restaurants such as Alison on Dominick, and the 21 Club. In 1999, he joined The Glazier Group as the Executive Catering Chef.

As Executive Chef of Maritime Parc, Siversen will draw on his previous experience of overseeing an upscale large variety of events. Siversen supervised Twenty Four Fifth, a chic event space on lower Fifth Avenue that accommodated 300 guests for cocktails, meetings and formal sit down events, as well as catering for The Westminster Hotel in New Jersey. Maritime Parc has two-floors of event space, which is already booked through the fall with weddings and private events.

Siversen puts a great deal of emphasis on the quality of the ingredients he uses in his dishes. He spent considerable time shaping the menu at Maritime Parc and building relationships with local purveyors. “One of the first things I did to help shape the menu was visit a lot of New Jersey farms, among them Blooming Glen and Cherry Grove. The best ingredients I can find will certainly dictate what goes in our dishes, and where I source from.” Siversen will change his menu seasonally based on what ingredients are available to him.

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