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On the Path to an Exceptional Poconos Dining Experience: Meet Stevan Sundberg

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all-inclusive resort


Did you know that Woodloch is home to 9 dining facilities?  With the opening of The Market at Woodloch, let’s make that 10.  From our family-style, country-comfort cuisine in the main dining room at Woodloch Pines, to the epicurean inspired “farm to fork” spa gastronomy at The Lodge at Woodloch, we have to up our game to ensure a quality dining experience is had by all.  Enter corporate executive chef, Stevan Sundberg.

R  Marketing sara.coons food 1 When Stevan started here in the beginning of the year   he came with lofty goals in mind for the all-inclusive Woodloch Resort nestled in the Pocono Mountains.  One of these goals is love, a little TLC, “I think the food at Woodloch needs inspiration.  I want every plate that runs out of any Woodloch kitchen to exude passion and heart.”

 Just beyond the entrance to The Lodge at Woodloch is a dirt road that leads to a lush garden where the concept of “farm to fork” comes from. Growing freshly there is everything from baby kale to fresh peas nestled in their pods. In the midst of getting to know what Steven brings to the table, I was able to step into his element where he is most inspired to do what he does best. Steven thrives off the ability to give guests quality, inspired, fresh cuisine. He wants to leave each plate with something scratch prepared, not necessarily out of a can. One of the many unique elements of Woodloch culinary arts is the new ability to be able to give our guests healthy, well-balanced options that could easily have been picked fresh from the garden the day their plate hits the table; which will continue to grow, figuratively and literally.

Stevan comes to Woodloch with 29 years of service and experience as the former executive chef at Skytop Lodge. He brought with him an exuberant ambition to keep dining options here at Woodloch trendy, unique, and to create consistency within each menu. There will always be room for improvement, but when it comes to our food options here we must always aim high and raise the bar.

R  Marketing sara.coons food 2Another great asset the Stevan brings to the table is an externship development program. Giving externs an environment in which they can grow to become a key player and eventually a long-term teammate in the kitchens here at Woodloch.  The short-term benefit to this program is giving Woodloch extremely talented chefs during the most peak season when demand is high.  The externs always seem to bring in passion, positive attitudes, and professional pride to our culinary and pastry teams.

 “At the end of their visit, I want guests to leave Woodloch saying, ‘Wow! This place was great. It had great activities, and fantastic entertainment, BUT the food was out of this world!’”

Cheers to the future of Woodloch dining, welcome aboard Chef Sundberg!

-shared by Sara Coons

Serving Hundreds in the Pocono Mountains Hospitality Industry

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Chef in the Pocono Mountains

What if I told you there was an award-wining resort tucked away in the Pocono Mountains Lake Region that can serve meals to 600 people in under an hour, would you believe me? ...Well you should because it’s 100% true at Woodloch Pines Resort. How is this possible you ask? Well allow me to explain. It starts with and amazing kitchen staff headed by Chef Brian Crandall, culinary graduate.

The kitchen team works hard all day long preparing the most wonderful, delicious meals including Roast Tenderloin of Beef, Herb Encrusted Jail Island Salmon over long grain rice, and a juicy, thick, center-cut bone-in pork chop, Yum! I’m getting hungry!

Our kitchen serves your meals family-style, which means they will put enough food for your entire table on platters and all side dishes will be served in a casserole dish as seen below.

The greatest thing about the meals at Woodloch is that you can try everything we offer, all inclusive, and eat as much as you want!

Service with a smile in the Poconos!

Our kitchen line is approximately 40 feet long, with designated locations along the line for serving specific entrées and side dishes. There is a designated kitchen employee assigned to serving each item. For example, during a typical dinner service, there are 10 staff members working.

  • One designated to serving the soup, appetizers and desserts.
  • Another to serve the vegetables.
  • One more to serve the potato option.
  • Still one more to server pasta while another puts the requested sauces on.
  • One to serve gravy and keep count of each and every table served.
  • One to serve the fish option while another serves the beef/pork option.
  • Another to work the entire kids menu.
  • AND a runner, whose job is to grab fresh trays of food when the others run out.

And there you have it; the complete assembly line behind Woodloch’s speedy dining service.

To see for yourself how the magic happens come and visit for a weekend or midweek getaway to Woodloch Resort in the Pocono Mountains.

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