About Us
Our Commitment to the Environment
The Chiles family has a long history of protecting the natural resources of Florida. From the patriarch of the family, Lawton Chiles, former governor of Florida, to Bud Chiles who runs Jubilee Orchards in Tallahassee, to Ed Chiles who focuses on fresh, sustainable and locally produced ingredients. In addition, Ed Chiles is a leader in the area spearheading numerous environmentally-conscious projects that help to spur the local economy while simultaneously protecting the environment. Sandbar Seafood & Spirits has a longstanding commitment to being good stewards of the environment.
Read more about the Sandbar and our environmental commitment.
Sandbar’s History
In July of 1979, Ed Chiles, with a group of partners, purchased ‘the Sandbar’ with the goal of honoring the history of the Sandbar while creating a destination for locals and visitors that offered a once-in-a-lifetime dining experience featuring great food, amazing service and a view that will forever be etched in a guest's memory. The Sandbar's look, landscape, and menus have changed a bit over the years, but the team has never lost focus on the overriding goal of providing our guests an amazing beachfront dining experience.
The tradition of entertainment and relaxation at the site dates back as far as 1911. In those days, Anna Maria was only accessible by boat but still many people came from Tampa, landing on the bay side and making the short hike to "The Pavilion," a favored meeting place for locals and tourists alike, and the site on which Sandbar Seafood & Spirits now sits.
In the early days, a diving platform was erected on pilings, approximately 100 feet offshore and connected to the beach by a cable. The 'more adventuresome' could make use of it, minimizing the chance of falling prey to sharks that inhabited the area waters. Local fishermen still refer to the platform, no longer visible, as the "wire."
A mysterious fire engulfed "The Pavilion" in 1946. A 'bucket brigade' was formed to protect the surrounding buildings, but legend has it that the owners didn't waste much water on the blaze. They subsequently placed two old army barracks on the spot and the Sandbar was born.
The Sandbar was traded around a bit in the following years. One owner, Mrs. Bernice Enaux, added a dance floor in the late 40's which did more to enhance the Sandbar's reputation.
The hurricane of 1950 did extensive damage to the building and wiped out what was left of the platform. Mrs. Enaux, not to be deterred, rebuilt and strengthened the building. After being sold by Mrs. Enaux in the early 60's, it once again saw a period of ownership by many. Extensive remodeling, done in the early 70's removed the bar from the south side and added a new bar and lounge on the north side.
In July of 1979, the Sandbar was purchased by Ed Chiles and partners, with a commitment to embrace the future while honoring the history of this historic site and all that The Sandbar meant to the history of Anna Maria Island.
Meet Our Team
Ed Chiles - Owner
Long before there were high-rise hotels and million dollar mansions along Florida's beaches, there was the authentic Florida built around family, farming, and the gulf. From that landscape, Ed Chiles was born into a family centered on celebrating Florida's natural beauty and resources.
Ed's father, Lawton Chiles, fulfilled that family mission from Florida's leadership as a senator and governor of the state. Ed Chiles continues to fulfill his family's mission through his work leading the way in adopting environmental policies in his businesses and his professional life.
Ed is a member of the United Nations World Tourism Organization affiliate, serves as a faculty member of the USF Patel College of Global Sustainability, and the Beach House, Sandbar and Mar Vista are the only restaurant members of the Blue Community Consortium which works to protect oceans, coastal habitat, and marine environment in Florida.
Horacio Eagan - Executive Chef
Horacio has been with Sandbar Seafood & Spirits 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.
Ted Louloudes - Head Baker
Ted Louloudes, a Bradenton native hailing from a family of restaurateurs (his grandfather owned 6 Greek pizzerias), introduced him to the craft of baking from a young age. Today he is Head Baker for Chiles Hospitality, who initially joined in 2003 as a busser at the Sandbar during high school.
At that point, he went on to earn a Business Management degree from Florida State University before deciding to attend the Culinary Institute of America in Napa Valley. Upon finishing the culinary program, he worked in several NYC restaurants including Lafayette Grand Café & Bakery. He would then return to Florida, holding positions at Tampa’s Bern's Steak House, the Epicurean Hotel, and SideBern's restaurant.
He rejoined Chiles Hospitality in 2015, where he was set on establishing baked goods to service all our restaurants. Spending time at Gamble Creek Farms gave him a chance to grow, harvest, and process many of the products we use in the bakery’s recipes. Ted’s passion for baking is the driving force that shines through rustic sourdough, ciabatta, brioche, muffins, and focaccia, made daily with rave reviews.
Today, all of our bread, crackers, and desserts are housed under Anna Maria Bake House, with plans to further expand our reach.
Want to learn more about how you could be a part of this amazing team?