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.
Samantha J. Scheper
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.
Prior to working at The Windlass, Tresha lived in California for 17 years. She established a career in the financial field as a Senior Financial Analyst, working on several governmental projects. Tresha's family had owned several restaurants in New Jersey and she grew up in the hospitality business. When she returned to the east coast in 2013 she decided to transition her career back into hospitality. Tresha joined The Windlass team in August of 2016 as a Hostess. Her love for and dedication to customer relations enabled her to be promoted to Maitre D within a year. Beginning of summer 2017 Tresha moved up to a Floor Manager where she is best able to demonstrate her skills in connecting with people and problem solving.
When she is not being the "Face of The Windlass", Tresha spends her free time as a philanthropist for numerous charities and causes that are near and dear to her heart. She also enjoys spending time with her best friends, who happen to be her father and her dog Bennie. Tresha is grateful to be surrounded again by all of her NJ family and friends!
Floor Manager/Bar Manager
Brandon Foltz joined the Windlass as the Bar Manager in spring of 2017. Brandon grew up across the lake in Hopatcong and began his management career with Granite City Food and Brewery. He has worked every position inside the restaurant including Brew Master. Yes, he made the beer! He later worked for different concepts that took him to Indiana, Chicago, Texas, and Michigan. After many years on the road, he decided to return to his friends and family in Hopatcong.
What Brandon most enjoys about his role is throwing a party every day. Guests come to enjoy our great food, stellar service, and amazing atmosphere. They enjoy their experience here and he is a part of it. When he is not working, he enjoys working on his house in Hopatcong.
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.