Our Chefs
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.
Jennifer Walsh
Started culinary career in 1990, Graduate of the Art Institute of Jacksonville Culinary program in 2006. Specializes in Desserts, Pastries and Soups. Jen lives in Green Cove Springs with her two daughters. Jen is an accomplished singer and also plays in a band around the Jacksonville area.
Dylan Bates
With 20 years in the restaurant industry, Chef Dylan has worked in several awarding winning resorts and restaurant. Formerly the executive Sous Chef at the Brasstown Valley Resort and Spa in Young Harris, Georgia, Dylan recently relocated to the Jacksonville Beach area with his wife.