Crystal Springs New York

September 26, 2016

Finding Refuge for Salmon

Born and raised in the Garden State, Chef Anthony Bucco credits his passion for food to the time spent in his grandfather’s garden and grandmother’s kitchen as a child. While his menu philosophy reflects seasonality and advanced technique, his true passion is preserving the balance between the refined and rustic. As the new Executive Chef of Crustal Springs Resort, Bucco oversees the resort’s culinary side, including the four-star Restaurant Latour, Crystal Tavern, Chef’s Garden and more.

At the flagship Restaurant Latour, he relies on the rhythm of the seasons and local producers and foragers in creating menus that interplay with the resort’s unparalleled 135, 000 bottle wine cellar. At Crystal Tavern, he has introduced a refined gastropub menu highlighting local artisanal ingredients, which garnered the restaurant three stars from the Star- Ledger. At Chef’s Garden, Bucco takes an ingredient-forward approach showcasing the fresh produce grown in the organic garden that surrounds the popular outdoor wood-fired restaurant. With over 15 years’ experience in some of the best kitchens on both sides of the Hudson, Bucco continues to evolve his culinary vision as he takes the helm at Crystal Springs. A graduate of the New York Restaurant School, he has honed his skills working in top restaurants in New York and New Jersey, always with an eye for local ingredients, farmers, sustainable agriculture and bold, natural and honest flavors.

Chef Bucco’s resume includes leading the kitchens of the Ryland Inn, Whitehouse Station, NJ, Uproot in Warren, NJ, Provence in NYC, and Stage Left in New Brunswick, NJ, in addition to a recent role overseeing Jonathan Waxman’s multiple restaurants in the US and Canada.

In 2012, Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four star review New Jersey Monthly had given in a nearly a decade, with Eric Levin noting Bucco was “a gifted chef whose time has come.” Among other accolades, Bucco has received The New York Times’ highest rating (Excellent), AAA’s coveted Four Diamond Award, and four stars from The Star- Ledger for his work at each of the following restaurants: Stage Left, Uproot and the Ryland Inn. Under Chef Bucco’s guidance, Restaurant Latour remains one of NJ Monthly’s Top 25 Best Restaurants in New Jersey and one of Wine Enthusiast’s America’s 100 Best Wine Restaurants in 2015.

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