About Us

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.

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.

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.

Promoted to General Manager in March of 2016, Dave led the restaurant during its final phase of renovations when the focus shifted from the recently remodeled dining room and bar to the outdoor deck.

"I'm thrilled to be part of the team and look forward to carrying on Ed's passion for food while bringing his vision of forward thinking, locally-focused and sustainable culinary practices to life."

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.

He has worked for both James Beard and Michelin Star chefs in the past and his passion for food shows on every plate he puts out. He shares the vision of sustainable farming with Mr. Chiles and looks to continue the legacy of the Beach House.

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 though 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.