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