MICHAEL WEISSHAUPT
As Executive Chef for Restaurant Latour and the Crystal Springs Resort, Michael Weisshaupt has showcased a discerning ability to develop creative and elegant menus that perfectly complement this culinary gem's world-class collection of extraordinary wines.
The Chef began his career in Germany at the age of 15 attending one of his country's most renowned culinary institutes, Villingen. After several successful apprenticeships and honing his craft in various top kitchens, Weisshaupt cooked at two prestigious Michelin one-star restaurants, Mange in Giessen, Germany and the Four Seasons Restaurant in Basel, Switzerland.
Upon arriving in America in 1997, Chef Weisshaupt continued his culinary progression, becoming Chef de Cuisine at the Manhattan rooftop restaurant The View, located atop the Marriott Marquis Hotel and then Chef de Cuisine at The Bernards Inn in Bernardsville, NJ. He later joined The Highlawn Pavilion as Executive Chef, advancing afterwards to be Executive Chef at The Manor, both located in West Orange, NJ. At the Manor he oversaw private dining events, the famed lobster buffet and its four-star restaurant The Terrace Lounge, which was widely acclaimed - most notably by The New York Times. Since his arrival at Crystal Springs in early 2007, Chef Weisshaupt has brought a wealth of international experience and fine-dining knowledge to all of the Resort's restaurants; Restaurant Latour, the Crystal Tavern, the Springs Bistro and the Chef's Garden. He is taking full advantage of the resort's location in the New Jersey Highlands to source incredible quality produce and meats from local family farms.
