Set on 650 feet of pristine Gulf-front beach, the old Harbor House restaurant was purchased in 1993 by Ed Chiles. His vision of a moderately priced restaurant serving great seafood both indoors and outdoors transformed into what is the Beach House Restaurant. Today the location features a climate friendly outdoor deck providing beautiful oceanfront vistas and
signature Anna Maria Island sunsets on display every evening.
Throughout the process of the renovations which were completed in the Spring of 2017, the mantra of “be a good steward of the environment” echoed from the construction to the menu and beyond. The Beach House is a model for environmental friendly development and operations.
Read more about the Beach House and our environmental commitment.
The goal of the Beach House is to be a world-class location that adheres to the principles of sustainability and eco-consciousness, provides guests a welcoming and comfortable environment and at the very core, is casual waterfront dining at its bestEd Chiles
Ed Chiles, Founder
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.
Read BioDave Gallagher, General Manager
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.
Read BioThomas Villetto, Executive Chef
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.
Read BioTed 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.
Read Bio