Set on 650 feet of pristine Gulf front shoreline, the Beach House at the very core, is casual waterfront dining at its best. The restaurant features a climate-friendly outdoor deck providing beautiful oceanfront vistas and signature sunsets. On our menu, you’ll find fresh seafood staples with a clean, modern approach.
Our Environmental Impact
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.
Dave Gallagher, General Manager
"The day is what you make it! So why not make it a great one?" - Steve Schulte
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Thomas Villetto, Executive Chef
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."
Chef Thomas Villetto has a special passion for food. Thomas joins us from working in some of the top restaurants in the country, specializing in Italian and French cuisines. He specifically loves to work with local vendors, ingredients, and small purveyors focusing on fresh ingredients with simple preparation in a constantly changing menu.
He has worked for both James Beard and Michelin Star chefs in the past and his passion for food shows on every plate he puts out. He shares the vision of sustainable farming with Mr. Chiles and looks to continue the legacy of the Beach House.
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.
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