Vue on 30a: Heart and soul
By Sarah Murphy Robertson
July 28, 2022
SANTA ROSA BEACH – It is well known that Vue on 30a offers its diners stunning views of the Gulf of Mexico. Turns out, glimpses of the glinting emerald waters are just the icing on the cake.
Achieving accessibility while also being elevated can be a tall order. But at Vue, guests receive just that. Their coastal cuisine is freshly prepared with seasonal ingredients, yet also consistently raises the bar.
Year-round, Vue wows with starters like lamb lollipops, crab-stuffed scallops, and lobster ravioli, and their entrees include seared tuna, seafood pastas, and chargrilled filet mignon.
We often think first about food ingredients as a restaurant’s key components, but the true building blocks to great plates of food start in a kitchen’s culture.
When Vue’s diners delight upon their meals, they are experiencing the artwork of a team of professionals using creative camaraderie. And the heart and soul served with every dish starts with Executive Chef Isley Whyte.
While his skills and know-how are honed from years working in South Walton, it is his attitude as a leader that has garnered loyalty from his staff. Leadership comes naturally to Chef Whyte. The oldest of 11 children, Chef began cooking with his aunt when he was very young. He came to the United States in 2005 from Jamaica and has worked his way up, experiencing every job in a restaurant and growing his passion for his chosen career of fine dining.
When Whyte became executive chef at Vue, the front of the house gave him a standing ovation.
“He always does whatever it takes to get the job done,” GM Michael Bickett shared.
Inevitably, a chef’s home country and personal background informs the menus they design, their family history woven into the plates they build. At Vue on 30a, guests experience techniques Chef Whyte has honed over a lifetime. He has introduced flavors such as coconut curries and jerk spices to his diners.
Culinary professionals are experts in their field, and can often encourage diners to expand their palates. More than once, guests who didn’t think they liked curries or spices changed their minds after tasting Chef Whyte’s dishes. Take their Red Stripe Beer Battered Seafood Platter.
“It is paired with our house-made jerk remoulade and it’s become a standout guest favorite. They now order it along with their burgers, chicken sandwiches – on everything!” laughed Bickett.
Special occasions like birthdays and anniversaries are handled with care as Whyte goes above and beyond to connect with people. Members of the club and guests alike love getting a visit to their table from the always-smiling chef. Membership and Marketing Director Sarah Brazwell explains, “He really gets to know the guests and finds true joy when he sees them enjoying his food.”
Vue is open for lunch and dinner service and reservations are highly recommended for dinner. Also a popular venue for weddings and events, Vue has tailor-made indoor and outdoor options.
Sparkling panoramas and epic sunsets will always be Vue’s calling card, but note: diners here soak in the entire guest experience. Executive Chef Whyte, with a lifetime of cooking for his loved ones, welcomes everyone in and they all leave feeling like family.
Located at 4801 Co. Hwy. 30A, Santa Rosa Beach, reach Vue on 30a by phone at 850-267-2305. Open Tuesday to Saturday 11 a.m. to 2:30 p.m. for lunch and 5 to 9 p.m. for dinner.