The Sandbar Dining Restaurant - Great food and Great Memories since 1979
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About the Sandbar

In July of 1979, Ed Chiles 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.

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 to Ed Chiles who focuses on fresh, sustainable and locally produced ingredients. In addition, Ed Chiles has been a leader in the area spearheading numerous environmentally conscious projects that help to spur the local economy while simultaneously protecting the environment. The Sandbar has a longstanding commitment to being good stewards of the environment.

Read more about the Sandbar and our environmental commitment.

Meet the Team
Ed Chiles - Owner
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 sea. 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 as 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. You can read more about the Sandbar's environmental initiatives and local ingredients.

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.
Rich Demarse - Executive Chef
Rich Demarse - General Manager / Executive Chef
Sandbar's General Manager / Executive Chef, Rich Demarse is a graduate of the Culinary Institute of America and has extensive experience in independent restaurant operations as well as in resort culinary settings. Rich excels in showcasing the fresh flavors of local seafood, produce and land fare with keen attention to sustainable practices and creative plating. His resume is highlighted by senior leadership roles at the Planter's Inn in Charleston, the Club at Hammock Beach in Palm Coast, the Local in Naples and the Charleston Harbor Resort and Marina.

Utilizing his accomplished culinary background of nearly 10 years, he focuses on creative menu design and development incorporating the fresh flavors of locally sourced foods and sustainable products to the already food forward Sandbar menus. "We are thrilled to have Chef Rich Demarse as our chef at the Sandbar," said owner Ed Chiles. "Rich is an extraordinary culinary talent whose focus on quality, originality and sustainability is in alignment with the goals of our culinary team and company culture."
Horacio Eagan - Chef de Cuisine
Horacio Eagan - Chef de Cuisine
Horacio has been with the Chiles Group for 3 1/2 years starting as a lead line cook to his current role as Chef de Cuisine. His culinary journey started at a very young age at 7 when he came to America from Venezuela though his travels were not complete with visits to Argentina and Costa Rica and finally in Madrid, Spain where he graduated from Escuela Superior de Hosteleria y Turismo in 2010. Post-graduation, he worked at Mai Tai and Restaurante Etimo in spain before returning to America. Since his return to America, he has worked with the Chiles Group growing in his culinary knowledge and skills. Outside of work, he is the proud father to 2 boys and engaged to be married.
Teddy Louloudes - Head Baker
Teddy Louloudes - Head Baker
Teddy Louloudes, a Bradenton native and Head Baker for the Chiles Restaurant Group moved to Napa Valley to attend the Culinary Institute of America after earning a Business Management degree from Florida State University.

Upon finishing the culinary program, he worked in several NYC restaurants including Lafayette Grand Cafe and Bakery.

After returning to Florida, Teddy held positions at Bern's Steak House, Epicurean Hotel and SideBern's restaurant. He also became involved with Chiles's farm, Gamble Creek, where he spent time growing, harvesting and processing many of the products we use.

His passion for baking is the driving force that shines where rustic sourdough, ciabatta, brioche, muffins and focaccia are being made daily and getting rave reviews.
Kimberly Lemke - Event Sales & Marketing Manager
Kimberly Lemke - Event Sales & Marketing Manager
Kim Lemke has been in the hospitality industry for over 20 years and has always had a passion for event planning and the catering industry. She has held the senior level sales manager position and built her reputation on optimizing the social market for the past 15 years with Ocean Properties, Ltd. Kim's experience started in operations with countless corporate events, social fundraisers, family reunions and of course, weddings!! She grew up in Mystic, Connecticut and moved to sunny Sarasota in 1994.
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100 Spring Avenue
Anna Maria, FL 34216

© 2019 - The Sandbar Restaurant
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