Monkeyshine is an innovative organic soft serve ice cream concept flavored with Asian spices and ingredients. Monkeyshine is destined to be the satisfying ending to a meal at Tyger Tyger or to be enjoyed as a refreshing snack on the way to the beach or a stroll through the shops and art galleries in the Funk Zone.
Santa Barbara born-and-raised Chef Daniel Palaima who returned home from Chicago to lead the team after stints with internationally acclaimed and award-winning chefs Grant Achatz at the Alinea Group’s Next and Stephanie Izard at Duck, Duck, Goat. Palaima’s culinary career was launched locally at hometown favorites – Brothers at Mattei’s Tavern in Los Olivos and Root 246 in Solvang.
Katy was home birthed and raised in Carpinteria but did spend some childhood years in Lake Tahoe. Katy attended culinary school at Santa Barbara City College. She says that food service and hospitality have always been a driving focus for her and source of fulfillment in her life. Katy loves the feeling of family in the guest relationships she and the team create and hopes to grow more, personally and professionally, every year.