With the gulf coast of Florida just steps away from our deck, we have a front row seat to how important protecting our natural resources really is. Upholding coastal traditions in a sustainable way is embedded in everything we do, from the vendors we choose to the eco-friendly methods we implement. Composting, oyster shell recycling, promoting local and sustainable products, and pledging 1% of our annual revenue to environmental causes through the 1% for the Planet organization are all initiatives our staff is exceedingly passionate about.
Horacio has been with the Sandbar for over five years, starting as a lead line cook, swiftly moving up to Chef de Cuisine, and is now in his current role as Executive Chef. His culinary journey began at just seven-years-old when he came to America from Venezuela. He then traveled between South America and Europe before establishing himself in Madrid, Spain, and graduating from Escuela Superior de Hosteleria y Turismo in 2010.
Post-graduation, Horacio spent time in restaurants in Madrid before ultimately returning to America. Since his return, he has been with Chiles Hospitality and works tirelessly to grow his culinary skills and knowledge. Outside of work, Horacio is married and a proud father of two boys. If you want to see what creative dishes he feels inspired to make, follow him on Instagram @chefheagan1989.