A dynamic, accomplished senior hospitality executive and industry expert.
Culinary Team
Crafting an Elevated Experience for You
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
CHIEF OPERATING OFFICER
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.
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
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.
Phillip Ludeke
RESTAURANT LATOUR GENERAL MANAGER
A South African native whose passion for culinary excellence lead him to manage New Jersey’s best restaurant.
