As the daughter of a nutritionist, New Jersey native Aishling Stevens learned early on to pay attention to the impact quality and seasonal ingredients have on the body and how important it is to be mindful of that while cooking.
With over 20 years in the hospitality industry, her work experience has ranged from server to restaurant manager to line cook and executive chef. Combining that experience with a degree in Commercial Recreation & Hotel Management has given her a hands-on approach to what it takes to be successful in the industry.
After a 12-year personal and professional adventure through Australia and England, which included attending culinary school, cooking in a seaside bistro, a Michelin Bib Gourmand awarded farm-to-table country pub and a hotel, she returned to the U.S in 2013.
In 2014, Aishling was named an Edible New Jersey “Restaurant Local Hero” while working at Americana Hospitality Group. There she oversaw more than 20 employees as she introduced new culinary philosophies to the team while also developing farm partnerships, catering and operational initiatives.
Aishling joined the Crystal Springs team in 2017, overseeing Crystal Tavern and the seasonal outdoor Chefâ€™s Garden. She was promoted to Executive Chef of the Resort in February 2018.