The Beach House is a model for environmentally friendly development and operations. The mantra of "be a good steward of the environment" echoes from the construction of the building to the menu and beyond. 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.
Will Manson, Executive Chef
Does this path have a heart? If it does, the path is good; if it doesn't, it is of no use. Both paths lead nowhere; but one has a heart, the other doesn't. One makes for a joyful journey; as long as you follow it, you are one with it. The other will make you curse your life. One makes you strong; the other weakens you. - Carlos CastanedaRead Bio
Dave began his 33-year career in the restaurant industry at a large waterfront restaurant in Connecticut. After more than 15-years there, he moved to Anna Maria Island working as a kitchen manager and eventually joined the Beach House as an Assistant Manager.
Promoted to General Manager in March of 2016, Dave led the restaurant during its final phase of renovations when the focus shifted from the recently remodeled dining room and bar to the outdoor deck.
"I'm thrilled to be part of the team and look forward to carrying on Ed's passion for food while bringing his vision of forward thinking, locally-focused and sustainable culinary practices to life."
Will Manson has been Executive Chef of the Beach House since 1999. He received his first classical training from Chef Jean Pierre Knaggs, owner of the popular Bijou Cafe in downtown Sarasota. Will was given the opportunity to attend the prestigious Culinary Institute of America in Hyde Park NY.
His experience in boutique restaurants combined with the discipline of large restaurant companies like the Outback Steakhouse Corporation and Darden along with the immense responsibility of serving thousands of guests at a time through the Orange County Convention Center makes Will in a word - "seasoned".
Being kitchen manager and executive chef of the Beach House with 525 seats of indoor and outdoor dining on the Gulf of Mexico takes a tremendous amount of skill, discipline, and a whole lot of passion.