Welcome...One of the greatest pleasures is the delicate flavor of quality fresh meats and seafood. We have gone to great lengths to provide you with a wide variety of unique recipes from which to choose . We hope you enjoy your dining experience as much as we enjoy having you with us. We use the freshest Local fish and seafood available to us on Florida's First Coast. We have carefully chosen top of the line meats, chops, chicken cutlets, veal from our 25 years of experience to ensure a memorable & delicious experience with us. We use no artificial ingredients and all our food is cooked to order. Sit back, relax and let us serve you!

Mike Thomashunis(Executive Chef)

Graduating from the American Culinary Academy in 2002, Mike did his externship at The Terrace Hotel, training under Executive Chef Eric Dolak. Upon completion of the program, Mike was offered a full time position with the hotel as Sous Chef. Mike relocated to Jacksonville Beach in late 2003 where he joined the Aqua Grill team. Mike enjoys looking for ways to incorporate the freshest ingredients into creative specials that are unique to the Aqua Grill.

J. Jackson

Trained by European Chefs Nigel Benie and Greame Thomson for six years, Jay then became the Executive Sous Chef for the Lodge & Beach Club from 1990-1994. After opening his own restaurant, Legends, in 1994, Jay found a home at the Aqua Grill in 1996. As the senior member of the Aqua Grill kitchen, Jay's passion for taking care of special occassions and events has provided our banquet customers with unforgettable dining experiences.

Scott Lockhart

Passionate and driven chef always seeking to learn more and better himself in the culinary world. Scott attended the University of Tennessee for an economic degree and Johnson & Wales University in Denver, CO for his culinary degree. He has worked under such great chefs as Tyler Wiard of Elway’s in Denver, CO and James Beard Nominee Chef Arnaud Berthelier of The Dining Room at Ritz-Carlton, Buckhead.. Scott has worked in many restaurants and has gathered many different cooking styles and techniques from French, Mediterranean, Southwest, Asian and more. He opened Horizon Bar & Grill in 2008 where he continued to learn and create a fine dining atmosphere by using seasonal and local ingredients.

Peter Nye

Began cooking professionally for 10 years starting out in Providence, Rhode Island at the Union Station Brewery. In 2000, Peter was offered the position of Chef De Cuisine for the Pinelli-Marra Restaurant group for one of their eight restaurants and was promoted to Executive Chef of several of their restaurants. Relocating to Jacksonville in 2008, Peter then joined the Aqua Grill chef team . With a strong background in Italian and American Cuisine, Peter's creativity and passion for uniqueness has been impressing guests since his arrival to Aqua Grill.

Dylan Bates

Aqua Grill.