Shadowbrook Capitola


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.

Chef Anthony visited the Skuna Bay farms in October, 2013