Scott Meyer turned his family’s Jacksonville orchard into a thriving farm-to-table dining space where you actually eat your meal next to the garden.

Chef Taylor Bass uses locally sourced ingredients at BakeChop, a charming community lunch and dinner spot in DeLand.

Nick Carrera opened Argentine-inspired Asado Life, a live-fire grill restaurant to create a place for the community to connect over amazing food in St. Augustine.

Executive Chef Chad Livingston returned to his hometown of Fernandina Beach to open his own “from scratch” restaurant.

Chef Eric Ross uses his grandma Mabel’s recipes to create crowd-pleasing dishes in New Smyrna Beach.

Five Sisters Blues Café is located in the newly revived “Blocks” neighborhood of Pensacola, merging soul food, blues and community.

Brothers Jesse and Tyler Rice refer to their Tallahassee restaurant as “farm-and-table,” where the farm is literally on the grounds of their restaurant.

Chef Jim Shirley draws upon his knowledge of local waters and his families’ farming histories at his Santa Rosa Beach restaurant Farm & Fire.

Chef de Cuisine John Engle offers a multi-course tasting menu at Grayton Beach’s Roux 30A.

Chef Jim Shirah is part of a fifth generation family of fisherman who now showcases local seafood at Dewey Destin’s Harborside in Destin.

Chef Rick Mace left the white tablecloth life behind to make regional barbeque in West Palm Beach his “life’s work.” 

Tropical fruit producer Robert Moehling, Sr. developed his passion for local produce as a child and ended up devoting his life to farming.

Danny Salgado oversees the Tequila Library in Dania Beach at Toro Latin Kitchen + Tequila Library.

Kim Kelly’s seafood spot has been a cornerstone of the local restaurant community in Boynton Beach for more than 25 years.

As the third-generation son of Thai restauranteurs, Louis Grayson carries on the family tradition with his Boca Raton-based ramen spot.

The Sunshine State’s culinary road map.

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