TED BURKE
Co-owner, Shadowbrook

Like many college students, Ted Burke began his restaurant career as a waiter and bartender, delicately balancing work and studies. But, unlike most, in just a few short years, Ted advanced from part-time employee to co-owner of one of the most beautiful restaurants in California. He and partner Bob Munsey have since built the Shadowbrook and Crow's Nest restaurants into major Central Coast attractions.

Before entering college Ted studied as an exchange student at the National University in México City. As an undergraduate student he attended Santa Clara University, majoring in finance, and spent his senior year specializing in international business at the Universidad de las Américas in México City. The following year he served in the U.S. Army Reserves before beginning his post-college education at the Monterey Institute for International Studies.

While attending language school in Monterey in 1972 in preparation for further graduate studies at the prestigious Thunderbird School of Global Management, he was hired and trained as a summer waiter and bartender at Shadowbrook Restaurant …… and he never left. He served as a manager of the restaurant from 1973-78, when he and his partner, Bob Munsey, became co-owners of both the Shadowbrook and Crow's Nest restaurants. Ted is managing owner of the Shadowbrook, which has received numerous citations for its romantic atmosphere and excellent food, while Bob was the managing owner of the Crow's Nest, which is a destination oceanfront restaurant known for its fine beef and seafood as well as its popular lounge. Bob retired in February of 2010.

Long an active civic and business leader, Ted is the immediate past Chair of the Santa Cruz County Business Council, Vice-President of the Dominican Hospital Foundation in Santa Cruz as well as Director Emeritus of the National Restaurant Association in Washington D.C. He has served on the board and as president of the California Restaurant Association, and he also served for nearly ten years as chair of the powerful statewide Political Action Committee of the CRA as well as its Issues-PAC. He is past president of the Santa Cruz County Conference & Visitors Council and a former commissioner representing the statewide restaurant industry and later Co-Chair of the California Travel and Tourism Commission.

His strong commitment to the local community earned him the Santa Cruz Industrial Education Council's "Outstanding Businessperson of the Year" award and the Santa Cruz Conference and Visitors Council's first "Award of Excellence". In 2001 the restaurant industry honored Ted for his many contributions to the restaurant industry and to those it serves by inducting him into the California Restaurant Association's "Hall of Fame". In 2004, the California Travel Industry Association (Cal-TIA) honored Ted as the very first recipient of its "Restaurateur of the Year" award. Locally, the Aptos Chamber of Commerce included Ted in the millennium year of 2000 as one of the "Men of the Century". Ted was also recognized by Rotary International and designated with its prestigious "Paul Harris Fellowship" in 2006.

Ted lives in Santa Cruz near the Yacht Harbor and enjoys golf, gardening and his four children, Joslyn, Natalie, Kelly and Elliott and grandsons, Grayson and Hudson.

ROBERT MUNSEY
Co-owner, Shadowbrook

Under their stewardship since 1978, Bob Munsey and partner Ted Burke have brought the Crow´s Nest and Shadowbrook restaurants to the forefront of the Central Coast hospitality industry. Both restaurants have become favorites with locals and tourists alike. Bob Munsey has been with the Crow´s Nest for most of the last 37 years, directing its growth from a small cafeé at the harbor to one of the largest and most popular restaurants on the Monterey Bay.

He joined the Crow´s Nest staff in 1970 as a bartender and assistant manager, and then became general manager a year later. Except for a three-year stint as owner of a San Francisco-based restaurant chain in the mid 1970's, he has been here ever since.

A native of Portland, Oregon, he attended high school in Palo Alto, and graduated from the University of California at Berkeley. By the time he left college he had gained a thorough knowledge in food service through his experience as a public health specialist in the U.S. Air Force and manager of Berkeley´s Red Lion restaurant. In addition to being co-owner of the Crow´s Nest and Shadowbrook, Bob is a part owner of the San Jose Giants professional minor league baseball team.

Bob has been active in many Santa Cruz County community organizations. He helped develop the Cabrillo College Food Service Technology program, is currently the president of the Santa Cruz Conference and Visitors Council, and is a founder and past president of the Santa Cruz Area Restaurant Association. He also served on the Board of Directors of the Santa Cruz Area Chamber of Commerce, and was named board member of the year in 1994, and was a founding director and past president of the Santa Cruz Harbor Business Association. The Aptos Chamber of Commerce named him “Man of the Year” in 2004.

He is a founder and has been a board member of the Santa Cruz Cancer Benefit Group for the past 12 years, has served as an honorary advisor of the Youth Leadership Corps, has participated in the Big Brothers Program, and was co-chair of the Second Harvest Food Bank´s Dining Out/Helping Out program. He has also been honored by the United Way´s Community Assessment Project for the Crow´s Nest´s efforts against under-age drinking. In 2006 International Rotary made him a Paul Harris Fellow for tangible and significant assistance for furtherance of better understanding and friendly relations among peoples of the world.

Bob lives with his wife, Katherine, in the Pasatiempo area and spends much of his leisure and working time near the waterfront. He enjoys traveling and active sports, including body boarding, fly fishing, skiing and karate.

ANTHONY KRESGE
Executive Chef, Shadowbrook

Chef Anthony Kresge has been around food and wine most of his entire life. He started his professional career at the young age of 17 apprenticing under some of the best chef/restaurateurs in the heart of the Napa Valley. Soon after attending Culinary School and having a passion for surfing, he moved to Santa Cruz. His experience however, was mainly in South Bay restaurants, Pacific Grove and Pebble Beach. Now nearly 20 years later after earning a Master Certification in Europe, opening and operating corporate kitchens in Silicon Valley, experiencing 8 years in the Santa Cruz and Monterey wine business, Chef Anthony now calls Santa Cruz his permanent home. Currently at the age of 44, Anthonys acquired skills both domestic and internationally have prepared him not only to design and create recipes, but to understand the critical details of hospitality management in both the kitchen and the dining room.

As for opportunity to lead the kitchen at Shadowbrook and to stay local, Chef Anthony comments, "I have always felt like Santa Cruz has been home since I was a young chef. Being able to work with winemakers and farmers throughout the years, I've gained a true appreciation for our resources and the ability to bring those incredible ingredients to the plate, showcasing just how valuable this region really is to the rest of the world.

ROBYN WOOD
Pastry Chef, Shadowbrook

Shadowbrook patrons look forward to an exciting and expanded dessert menu.

Shadowbrook Executive Chef, Ashley Hosmer, announced that Robyn Wood, former Chocolatier/business owner, has accepted the position of Pastry Chef at the famous 65-year old Capitola landmark restaurant. Robyn’s passion for chocolate led her to a career as a Pastry Chef for the last 14-years.

Growing up in a traditional Southern household in Dalton, Georgia, Robyn was exposed to cooking at an early age. As a young girl she quickly found that she most enjoyed the science and creativity of baking. In fact, recognizing both her interest and talent, Robyn’s grandfather hand-carved a small wood rolling pin for her that she used when she first got started baking on a regular basis.

After moving north and west to California, Robyn attended Diablo Valley College and graduated from the Baking and Pastry Arts program. Her work experience includes Wente Vineyards, Taste Catering and The Monterey Bay Aquarium. Robyn left the Aquarium to create a unique line of artisan chocolates, under Robyn’s Chocolates & Confections, while also working for Aqua Terra Culinary (a famous catering company).

However, Robyn soon found that she missed the interaction of a restaurant kitchen and the opportunity to create a wide variety of desserts every day. Robyn will soon be helping Chef Ashley develop unique and fantastic frozen desserts with the restaurant’s new commercial ice cream machine. Further, she has hinted that fresh-baked soufflés will soon appear on Shadowbrook’s dessert menu. Stay tuned!