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.
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.
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.
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."
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.