Sip. Savor. Surf.

Pensacola Beach // September 7th & 15th, 2018

Pensacola Beach Celebrity Chefs

  • Chef Jere Doyle of Crabs We Got ‘Em: Apalachicola Oysters on the half shell topped with a red snapper and gulf shrimp ceviche.
  • Chef Dan Dunn of H2O at the Hilton Pensacola Beach Gulf Front: Fried Mullet Tacos; (Fresh Fried Sand Fleas for a funny treat).
  • Chef Josh Warner of The Grand Marlin of Pensacola Beach: Grilled Scottish Salmon, brown sugar soy glazed bacon, lettuce, tomato, wasabi mayo served on a toasted ciabatta.
  • Chef Dennis Moore of Flounder’s Chowder House: Cold poached Gulf Shrimp, buckwheat noodles, Dash and mirin broth crisp vegetable salad.
  • Chef John Smith of Hemingway’s Island Grilll: Jamaican Bread Pudding.

This September the Pensacola Beach Celebrity Chefs will take the Gulfside Pavilion stage to cook up some coastal recipes, share their favorite tricks of the trade, answer questions and dish out samples of their creations at the 10th annual Taste of the Beach.

jere_doyle_2Chef Jere Doyle

Crabs We Got Em’
Jeremiah has spent most of his adult life working in restaurant kitchens. For the last 14 years he has worked at McGuire’s Management Group with stints at Flounders, McGuire’s, and currently at Crab’s. Jeremiah calls Perdido area home, having lived here for over ten years.


dan_dunn_2Chef Dan Dunn

H2O Grill – Hilton Pensacola Beach
Chef Dan Dunn, known locally as “Dano,” has been a celebrated chef in Pensacola for more than 20 years. Dan’s drive to excel has led him to his current position as executive chef of the Hilton Pensacola Beach Gulf Front. His hybrid style and taste of fresh, local ingredients are an exciting contribution to in-house restaurant H2O.


Chef Josh Warner

The Grand Marlin Pensacola Beach
Josh Warner brings over twenty years of culinary experience to The Grand Marlin of Pensacola Beach. Josh graduated from the Art Institute of Atlanta in 2000 and went on to helm the kitchen at several Atlanta mainstays, most notably Ray’s on the River. Josh describes himself as “comfortably eclectic” and is incredibly passionate about serving the freshest seafood here on the Gulf coast.


dennis_moore_2Chef Dennis Moore

Dennis Moore is currently the Executive Chef at Flounder’s. Chef Moore’s culinary training came from Johnson and Wales, and most of his experience and influences extend from his time in New Orleans at Commander’s Palace and Irene’s Cuisine. Chef Moore’s favorite cuisines are classic French and Mediterranean.


john_smith_2Chef John Smith

Hemingway’s Island Grill
Chef John Smith started his culinary career in 1982 with Global Catering. He became an executive chef in 1984. He moved to Pensacola in 1991 where he began working with some of the top restaurants in Pensacola. He became Executive Chef of at Hemingway’s in 2009.