Chef David Cunningham | Commander’s Palace – Destin
Chef David Cunningham has returned to take over the helm in the kitchen at the famed Commander’s Palace – Destin. David was born and raised in Baton Rouge, Louisiana. As an avid hunter and fisherman and growing up in a family of talented cooks, David learned to cook game and seafood at any early age. After graduating from Louisiana State University in 1993, David attended culinary school at Johnson and Wales University in Charleston, S.C. and then attained a Hotel, Restaurant and Tourism degree from the University of New Orleans.  While earning his U.N.O. degree, David completed his formal training at the famed New Orleans restaurant Commander’s Palace under Chef Jamie Shannon. During that time he also taught cooking classes at the Savvy Gourmet Cooking School. While Dessert Chef at Commander’s Palace, New Orleans, he was featured in Gourmet magazine for the country’s top five chocolate desserts and has cooked at the famed James Beard House in New York. David is an outdoor enthusiast who enjoys hiking, fishing, hunting, cycling, skiing, snowboarding and golf. David’s other passion is BBQ, as he seldom cooks indoors at home. - back to top

Chef Dan Dunn | H20 Cajun Asian Grill
Chef Dan Dunn, known locally as "Dano," has been a celebrated chef in Pensacola for more than 20 years. Pensacola natives have followed his career since its humble beginnings in the award-winning Jubilee restaurant on Pensacola Beach. Working nights in Jubilee's kitchen was the ideal place for Dan to pursue his first passion: surfing. Spending his mornings catching waves and his evenings learning the restaurant culture set the stage for a thriving culinary career and love of the industry.

Dan's passion and creativity combined with his drive and incredible work ethic quickly moved him up through the ranks to sous chef and then executive chef. Working many years as a chef in Pensacola, the depth of his fan base increased. In 1998, Dan surprised everyone by turning down a coveted position as executive chef in an emerging new restaurant in Downtown Pensacola, deciding instead to refine his skills and broaden his culinary horizons by attending the Western Culinary Institute in Portland, Ore. Graduating with honors and interning for well-established gems in Portland, Dan diversified his knowledge and skills with fresh, urban cuisine and the Pacific Northwest palette. Famous for wine, seafood and amazing growing seasons, Oregon was able to supply Dan with a new montage of flavors and styles to play with.

Dan returned to Pensacola and worked in several of the best restaurants in town including the Fish House, Jackson's and Lou Michael's Downtown. At Lou Michael’s, he was able to shine with an innovative menu and unique dining experience. He reconnected with old clients and created a whole new local following. In 2000, he was voted "Best Chef of the Coast" by the readers of the Independent News. From 2004-2007 Dan once again leapt forward with running his own company, The Art of Catering, where he created many unforgettable meals. In addition to catering, Dan's passion and creativity spilled out into more aspects of his life as he took up painting and enjoyed the balance of spending more time with his wife and two sons. Dan’s drive to learn more eventually led him to his current position as executive chef of the Hilton Pensacola Beach Gulf Front. His hybrid style and use of fresh, local ingredients are an exciting contribution to in-house restaurant H2O, Latitudes Bar and Grill and the Hilton’s extensive private events and weddings. - back to top

Chef Bruce McAdoo | Seagar’s Prime Steaks and Seafood - Sandestin
Executive Chef D. Bruce McAdoo combines his culinary mastery with a playful, generous spirit and years of professional experience in the food industry. He began his formal training in London, where he honed his skill before eventually returning to the United States at age 20. In West Virginia, McAdoo worked under Master Chef Hartmut Handke who taught him the importance of attention to detail in cooking. Eventually, he moved to Atlanta where he worked in some of the city's top restaurants, including the Cherokee Town and Country Club and the Swissôtel in Buckhead.

McAdoo began his career at Seagar's five years ago as a line cook, and was named Executive Chef after only a year at the restaurant. He is well-known for his playful nature in the kitchen and absolute dedication to providing guests with a unique experience. Under his expert supervision Seagar's has garnered acclaim and awards from critics all over, including Four Diamond rating from AAA Travel Guide, Four Stars from Colleen Coffield of The Daily News and Restaurant of the Year 1998 from The Daily News. - back to top

Chef Mark Murphy | Madison’s Southern Noveau Cuisine
Chef Mark Murphy is the Executive Chef for Madison’s Diner, Inc. and has overseen the food operations of both Madison’s Southern Nouveau Restaurant and Ozone Pizza Pub in East Hill since 2006.

Murphy has garnered many impressive awards as a well-known local chef. In fact, just last year, he was awarded Top Chef in the Spanish cuisine category and Top Chef Overall in WSRE’s Wine & Food Classic — judged by none other than internationally-known celebrity chef Jacques Pépin. He has also received medals as part of culinary teams at other WSRE Wine & Food challenges in: 1998, 1999, 2000, 2001, 2002, 2003 and 2004. In addition, he was awarded a silver medal in 1996 at the prestigious Southern Food Expo in Orlando, Florida.

Chef Mark Murphy has held various positions over the years with some of the area’s top eateries, such as Chef de Cuisine at The Fish House, Executive Chef at Portobello Market – Ninth Ave., and Chef & Kitchen Manager at McGuire’s Irish Pub.

Mark resides in East Hill in Pensacola with his wife Erin and daughter Katherine. - back to top

Chef Frank Taylor | Global Grill
Chef Frank Taylor is the owner and executive chef of Global Grill, an upscale tapas bar and restaurant in Downtown Pensacola. Frank and his wife, Jane, opened Global Grill in 2003, introducing Northwest Floridians to the tapas style of dining. Frank's unique culinary creations combine Mediterranean, European, Asian and American influences. He takes pride in using the freshest local seasonal seafood and produce to create innovative and exciting tapas and main plates. In 2007, Frank was nominated Best Chef from the Independent News "Best of the Coast." He consistently has won "Best Original Menu," "Best Appetizers" and "Best Overall Restaurant," among others. Throughout his career, Frank has won numerous accolades and culinary competitions, including the WSRE Wine & Food Classic "Gastronomique" award in 1998 and 1999.

Living abroad as an "Army Brat" in high school sparked Frank's culinary interest. He had the opportunity to travel and eat his way through Europe, thus beginning an early appreciation of diverse foods. After high school, Frank moved to Pensacola to pursue a degree in marine biology at the University of West Florida. After working his way through college in a restaurant, he found his true calling was the kitchen. He quickly worked his way up the ranks to become executive chef at Jubilee, where he worked for 13 years. After Hurricane Opal in 1995, Frank was guest chef under Chef Jamie Shannon for several months at Commander's Palace in New Orleans, where he perfected classic French and Creole cuisine. In 2000, Frank opened Rutherford's 465 at Regatta Bay Golf Resort in Destin, Fla., working with Legendary Restaurant Group.

Frank donates his time and talents to many local non-profit fundraisers. He supports several local charities, the arts and the rebirth of Downtown Pensacola. - back to top