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Sanderlings

The labels on food crates delivered to the restaurants and resorts located in various parts of the country I've worked in, I now see on the delivery trucks that supply the Seascape Resort kitchen. The strawberries, artichokes, lettuces, seafood and many other products that once took days to deliver to New York, Florida and Texas, I can now order in the morning and have delivered that same afternoon. I now walk the fields of neighboring growers to learn about new varieties before they enter the market and select produce at the prime of its season. Our guests recognize the freshness and quality of foods that are prepared in our kitchen and served at our dining room tables." These are all reflections from Karl Staub when talking about his culinary career and the special experiences he is afforded as the Executive Chef of Seascape Resort at Monterey Bay.

Karl's career started when he attended culinary school in Niagara, New York, and was followed by a two-year apprenticeship under the tutelage of a Master Chef in Buffalo, New York. His eyes have always been set on learning the intricacies of the food industry, and his experience includes several independent restaurants as well as larger and more global operations like the French Pavilion at Walt Disney World, the Lincoln Center Conference Hotel in Dallas and the Ritz Carlton Resort in Palm Springs.

As Executive Chef, Karl's responsibilities are now more administrative than hands on, although he still enjoys the times when he can join the cooks in testing new recipes and lend a helping hand. "The resort serves a broad range of guests, from the vacationing travelers to high-level conference attendees, local residents, wedding parties and holiday celebrations. We find that most guests have an educated palate and have high expectations from our food service." He finds that diners are concerned with healthy meals and often look for menu items that can follow special dietary preferences, such as vegetarian, vegan, Atkins and low-carb. Karl is quick to add that the resort's kitchen is also prepared for the steak and potato crowd, can provide a Kosher menu, has an extensive room service menu, that includes pantry supplies for long term guest stays, and can provide guests with the popular "S'mores Box," which contains all the fixings for marshmallow roasting at a beach bonfire.

Karl compliments his kitchen crew's expertise, dedication and teamwork, and has found that the graduates from the Cabrillo College culinary course are a great resource for new talent. These students have not only learned kitchen skills, they have acquired a good work ethic and passion for the food industry. These are important factors Karl looks for with his staff.