About Monkeyshine


Monkeyshine is an innovative organic soft serve ice cream and frozen fruit pop 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.

Chef Daniel Palaima


Santa Barbara born-and-raised Chef Daniel Palaima returned home from Chicago to lead the team at Tyger Tyger 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 where he developed a passion for cooking with ingredients from the Central Coast.

Katy Babcock, Manager


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.

For more information, visit monkeyshinesb.com

121 East Yanonali, Santa Barbara, CA 93101 | 805-880-4228
Sunday – Thursday 12pm to 9pm | Friday & Saturday 12pm to 10pm

Follow Monkeyshine | @monkeyshinesb