Bela has been swimming in Lake Hopatcong since he’s been two. Not continually, but off and on. Today he still loves swimming, skiing, kayaking, sailing, paddle boarding, boating and, most recently, water bicycling on the biggest lake in the Garden State. And afterwards having a beer at Alice’s or the Windlass and watching the sunset. He’s one of our biggest fans.
Alice is a native of New York City who, for a while, spent many childhood evenings pretending to own a restaurant. She served her patient family delicacies such as ‘Canned Fruit’ and ‘Saltines with Butter’. Thankfully Alice’s concept of fine dining has evolved. A career hospitality professional, Alice started out as a horrified shallot peeler in the basement of a NYC restaurant. Not easily dissuaded, she persevered and worked her way through an array of positions in restaurants and hotels in New York City. In the early 90's, Alice thought she had left the restaurant business when she entered the 9-5 world. One marriage and two children later she was thrust into the hospitality industry by her husband, Bela. Alice works behind the scenes to oversee concepts, marketing, capital improvement projects and standardizing the businesses with regard general operations, policies and procedures. She is often the 'voice' of social media posts and websites. A part-time resident of Lake Hopatcong – she tries to dabble in a variety of hobbies such as nature photography and loving her children, her husband and their many pets. Alice is grateful to all who dedicate their heart, souls and talent to the corporate mission.
Chief Operating Officer
Bio and Photo coming soon
- Est. 2006 -
- Est. 2006 -
Alice Szigethy started working at Main Lake Market in the second year of operations. Alice’s role varies from year to year. Alice’s impact on business is mostly behind the scenes, maintaining inventory and ensuring conceptual execution. Alice enjoys working with staff and customers alike.
Photo and Bio Coming Soon
- Est 2007 -
- Est 2007 -
Chef Joseph Sanfilippo brings over 19 years of restaurant experience to Alice’s. His inspiration to be a chef started when he was a kid working up from the bottom in his family’s owned and operated restaurant. As he moved up the ranks, he absorbed a comprehensive hands-on knowledge of the restaurant industry. More importantly, he discovered his life-long passion for food. At 24, self-taught and extremely motivated, he left the family business with a desire to grow professionally. Since then, he has paved his own path with a drive to achieve cutting-edge excellence in the culinary field. Chef Sanfilippo initially came to Alice’s as Sous Chef. His talent and dedication brought him to the Chef position in 2015. Chef Sanfilippo is delighted that the Alice’s business plan is matched by his belief that quality and exciting food should be accessible to everyone. Using fresh, seasonal and trending ingredients, Chef delivers his distinctive style, passion and flare to the table. Chef Sanfilippo hasn’t stopped. He continues to actively explore and master artistic and technical skills in the culinary field. Alice’s is honored to have such a young talent and inspired soul behind the line – breathing life into Alice’s menu and inspiring his staff to seek personal and professional greatness.
Front of House Manager/Special Event Coordinator
Leslie Werner has been in the restaurant industry for over a decade. Before joining Alice’s in 2013 Leslie developed her professional career at a variety of Northwest New Jersey institutions such as Crystal Springs Resort, Ballyowen Golf Club, Cafe Ala Mode, and Mountain Creek Ski Resort. Leslie joined the Alice’s team in May 2013 as the Assistant Front of House Manager. In 2015 Leslie brought her ‘all things restaurant’ skills to the newly opened Windlass as Front of House manager. As Alice’s enters its second decade, Leslie is back at the helm of Alice’s front of house operations. She brings poise, thoughtfulness and a practical management style to Alice’s. The faced-paced, upscale environment of Alice’s is a perfect venue for Leslie to showcase her personality and skills. On her days off Leslie tries to get out hiking with her handsome boyfriend Troy and human-like dog Brock.
Kyle Udvarhely was born in Newark, New Jersey. He was introduced to the food industry at a very young age. Essentially, he was raised in the kitchen in a small family owned deli. His genuine love of cooking has been facilitated by his life-long culinary experience. After relocating to Morris County, Kyle brought his cooking talent to Alice's. Food is a passion of Kyle’s with professional goals focused on quality and satisfaction. Thanks to Kyle’s devotion to culinary excellence, Alice’s customers are guaranteed a truly masterful creation from his kitchen.
Al Guglielmo moved to New York City from Rhode Island in 1976 to pursue a career in acting. After graduating the American Music and Drama Academy, he worked professionally in Broadway musicals and tours and in television as Al DeCristo. In 1996 he took a part-time bar tending job (one of many, such is the life of an actor) at Louie's Westside Cafe in Manhattan, where he got to know Alice and Bela as part of his clientele. Assuming the Bar Manager position after a short time at Louie's, he began to gradually shift careers to restaurant management and accepted Alice and Bela's offer to help open a new venue on Lake Hopatcong-Alice's, in 2009. Al is the only remaining member of the original team to open Alice's. He still lives in Manhattan with his wife Jennifer, the General Manager of Raybloch Marketing, and his son Roman, a freshman at Vassar College.
- EST 2012 -
- EST 2012 -
Sarah has been a lifelong resident of Lake Hopatcong. Ever since she can remember, she has been swimming and boating on the lake.
After one of many routine visits to the Windlass, Sarah came across the Lake Hopatcong Golf Club and began working there in 2015. Her hobbies include kayaking, traveling, and of course, playing mini golf!
- EST 2012 -
- EST 2012 -
As Manager of Lake Hopatcong Cruises, Chelsea brings a spirit of enthusiasm and a feeling of warmth to every aspect of her job. Her infectious personality is on display when she greets visitors as they board Miss Lotta for a voyage on Lake Hopatcong. Guests are guaranteed a unique and satisfying cruise thanks to Chelsea’s unwavering attention to detail, her superb organizational skills and her devotion to her work. Whether the event is a dinner cruise, a specialty cruise or a private event, including weddings, Chelsea’s number one priority is to ensure guests enjoy a memorable experience aboard Miss Lotta. Chelsea is a graduate of The International School of Hospitality and Tourism Management Program from Fairleigh Dickinson University. She has been employed in the hospitality industry since 2010, and worked previously at Alice’s Restaurant, a sister company of Lake Hopatcong Cruises, before taking on the role of manager at LHC. She is a member of the Morris & Sussex Chambers of Commerce and of numerous Women’s Business Organizations. In her free time Chelsea enjoys cooking, reading and yoga, as well as spending time with family and friends
Amber Pregno is the Assistant Manager at Lake Hopatcong Cruises. Amber aids the manager in supervising the work of the staff and crew of Miss Lotta, contributes to off-season development, aids in booking tickets and customer service, assists in coordinating special events and weddings, and develops much of the advertising for LHC. Amber obtained a Bachelor of Arts degree in Elementary Education and English from Albright College in Reading, PA. While in college, Amber acted as the Recruitment Director for her sorority; as well as the captain of her cheerleading squad. Before Lake Hopatcong Cruises, Amber was a stay-at-home mom and served as the Head Cheerleading Coach for Morris Knolls High School from 2011-2017. In addition, Amber has a widespread background in food service and hospitality.
Under her management assistance, LHC remains creative, organized, and delivers impeccable customer service. Amber pays special attention to detail and constantly brings new ideas to the table. Her high energy, can-do attitude allows Miss Lotta’s guests to feel comfortable and pleased throughout their entire experience.
- EST. 2014 -
- EST. 2014 -
Robert Przybylinski (“RJ”) joined the Windlass as the General Manager in 2016. RJ grew up in Lake Hopatcong and began his restaurant experience at Gatwyns II. He worked at Gatwyns for almost ten years while attending high school and college. He graduated from Fairleigh Dickinson with a Bachelor Degree in Hospitality Management. It was then he decided to move into the corporate restaurant industy. He worked for Macaroni Grill for six years and then California Pizza Kitchen three years.
RJ decided to take the position at the Windlass. His responsibilities are vast but most importantly he oversee all aspects of day to day operations, strategic planning, training and development and most importantly guest satisfaction. When he is not working he enjoys spending time with his wife and two beautiful daughters.
Eduardo Santos studied under Culinary
Institute of America Robert Connelly, owner and Executive Chef of L'Affaire, in Mountainside. Ed received his passion for cooking from his mother, a Portuguese immigrant, who made traditional dishes from Portugal as well as creating her own.
Ed was Owner and Head Chef of the Ridgewood Manor in Hopatcong, NJ for over 20 years, which received numerous awards including "Best Restaurants" from USA Today.
Ed enjoys driving and restoring classic cars in his spare time as well as weight lifting. He enjoys coming up with new recipes to serve customers.
Abel is the Executive Chef at the Windlass Restaurant where he has worked for the last 18 years. He began his restaurant career almost 40 years ago as an entry level cook eventually working his way up to his current position. Abel has worked in several top area restaurants most notably The Black Horse Inn, The Ryland Inn and The Grand Cafe. He also owned his own restaurant, Marabels, which was given 3 stars by the Daily Record. Abel received an associate degree in Hotel and Restaurant Management in 1991. He also holds Servsafe certification. He continues to expand his knowledge by attending courses offered by local health departments. Abel recently won the Best Soup in Morris County award for his Smoky Bean Soup. He continues to update the Windlass menu with creative and innovative dishes. Abel currently resides in Landing where he has lived for 30 years with his wife and two dogs.
Katherine Spratt (“Katie”) joined The Windlass team as Sous Chef in 2016. She is a Lake Hopatcong native and began her culinary career at McKenna’s Pub where she worked for almost ten years. While working at McKenna’s Pub, she attended The Art Institute of Philadelphia for Culinary Arts graduating in 2007. She has also worked as a line cook in other local restaurants such as Alice’s and Taphouse 15.
Some of Katie’s day to day responsibilities include inventory, cost control, overseeing food production for The Lake Hopatcong Cruise ship (Miss Lotta) and managing kitchen operations along with the Executive Chef and Kitchen Manager.
Katie is a mother to a wonderful son and married her high school sweetheart in October of 2016. On her days off, she enjoys spending quality time with her family and is an avid puzzle enthusiast.
Assistant Front of House Manager
Samantha joined The Windlass team after a decade with the Strategic Projects Department of Aéropostale Corporate. In addition to being at Aéro, Samantha held a part-time hostess position at Alice’s beginning in 2014. She returned to Nolan’s Point full time in March 2016 as the Assistant Front of House Manager of the Windlass. Samantha’s intra-personal and administrative skills have made her a Windlass jack-of-all-trades - front of house management, office administration and guest interaction are just a few roles she takes on in a day.
Samantha is a Lake Hopatcong native who is very excited to have the opportunity to work close to home after years of commuting to Lyndhurst, NJ and Manhattan. A single mother, she lives on the lake surrounded by family and friends.
When Samantha is not at The Windlass, she enjoys spending time with her beautiful daughter, baking, interior decorating, reading a good book and partaking in all lake-related activities.
Floor Manager/On-Site Private Event Coordinator
Kim joined the Windlass in 2016 and now serves as the On-Site Private Event Coordinator and as Floor Manager. She began in Food and Beverage Management the way many people do - at the bottom. She worked her way up through every front-of-the-house position eventually earning management positions in restaurants and finally catering sales. After several years, she took a break from management to raise her young children. Soon, she went back to school to earn a degree in design and started her own renovation company. When the Windlass offered her an opportunity to return to her roots in food and beverage management, she claims that she couldn’t resist.
As a mother of four, Kim finds that nothing brings her more pleasure than to watch her children enjoy a meal she’s prepared for them. Kim believes that her role as a restaurant/catering manager is an extension of that - amplifying those feelings with every satisfied guest.
No matter what genre of business, she enjoys a singular passion for working with people and knowing that she can create experiences and products that positively impact others.
Director of Catering
Avid food enthusiast, creator of memorable guest experiences
Edward Kelly brings a long and rich experience in the catering and event business to the Windlass Catering team. During his 35-year career, Edward has held several positions within the catering, hospitality and special event industry including Owner/Operator of Kelly Catering, Assistant Banquet Manager at Sheraton Tara, Banquet Captain at the Parsippany Hilton. He was also the owner/operator of an event coordination company, Classic Party Coordinators.
Edward joined the Windlass Restaurant in 2015 as Restaurant Manager. His expertise in the catering and special event industry naturally let him to create the Windlass On-Premise catering department. Shortly thereafter the success of On-Premise catering blossomed into an Off-site catering and event planning venture. Edward currently sells and manages logistics planning for all Off-site execution of the company's event catering projects as well as larger on site affairs. Events include Weddings, Corporate Events, Bar/Bat Mitzvah’s, Team Banquets, Employee Appreciation Events and BAR-B-Q’s.
- EST 2016 -
- EST 2016 -
Photo and Bio Coming soon