As the daughter of a nutritionist, N.J. native Aishling Stevens learned early on to pay attention to the impact that high quality, seasonal ingredients have on the body. She first started working in restaurants at the age of 12 and over the subsequent almost three decades held nearly every position in both the back and front of house. This wealth of experience, along with her serious culinary talent, laid the foundation for the success she has had thus far.

Her experience also spans continents as she trained to be a Chef in Australia, where she lived in Queensland for over a decade. She later moved to the U.K for a year working at a small Michelin Bib Gourmand farm-to-table country pub. In 2014 she came back to New Jersey, first with Americana Hospitality Group, then eventually was at the helm of Crystal Springs Resort. During her decade-long tenure at Crystal Springs Resort, she built the culinary foundation while overseeing 6 restaurants including the four-star Restaurant Latour. In 2018 she was part of the opening team to redevelop Restaurant Latour which eventually became the culinary crown jewel of the resort, as well as one of the most celebrated restaurants in the state.

During her time at Crystal Springs Resort Aishling had the privilege of managing culinary logistics for the New Jersey Food + Wine Festivals. She had the honor of hosting top chefs such as Thomas Keller, Daniel Boulud, Tom Colicchio, Francis Mallman, Michael White and David Burke.

Most recently, Aishling took reins of the kitchen at The Grand Tavern, closer to her home at the beach in Monmouth County. This destination is well known for its dining scene and offered her the opportunity to get back into a community, knowing the local farmers and fishermen supplying the restaurants, which she thrives on.