Isley Whyte

July 28, 2022

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.

Appetizer platter — This appetizer platter includes an assortment of favorites.

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.

Grouper on watermelon salad is a light, refreshing plate.

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.”

Crab stuffed filet — Crab-stuffed filet offers a surf-n-turf option.

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.

November 17, 2021

Vue on 30A: A menu with a view

Blog, Home Page Blog

By Lauren Sage Reinlie
Nov. 17, 2021

SANTA ROSA BEACH – If there is one thing that sets Chef Isley Whyte apart — besides his culinary creativity — it’s his smile. It’s an infectious one that sets the tone for everyone and everything else at Vue on 30A, the restaurant at the Santa Rosa Golf and Beach Club.

“I’ve never seen him not smile,” said Michael Bickett, the club’s general manager. “He must be the most beloved employee we have at the club.”

Tacos Vue on 30a — Vue on 30A’s menu features three to four daily specials.

Whyte took on the role of executive chef of Vue on 30A in the fall of 2019. He was promoted after serving as the restaurant’s sous chef and Bickett said he has rewarded them tenfold with his creativity in the kitchen, his care for his staff and his contagious positivity.

“The way his staff and the service staff, the way they speak about him is really a testament to what he is all about and the family atmosphere he has created here,” Bickett said. “And the club members and customers echo that as well.”

“We often don’t know what tonight’s dinner will be because it hasn’t sprung from Chef Isley’s brain yet. I never want to stifle his creativity.” – Michael Bickett, GM

Vue on 30A – one of the only beachfront dining options along Scenic Highway 30A – has been serving customers with high-end food and an incredible, panoramic view of the Gulf of Mexico for 50 years. The restaurant offers full windows in their air-conditioned dining room as well as an open-air, covered dining terrace, all overlooking the emerald green water and white sand beaches.

Seafood — With his Jamaican background, there is no shortage of seafood at Vue on 30a.

Whyte grew up in Jamaica cooking with his auntie for their large family (he is the oldest of 11 children). He came to the United States in 2005, started as a dishwasher and moved his way up the line to where he is today. Each morning, he arrives at the kitchen and creates something new.

“He is very creative and likes to surprise us on a daily basis,” Bickett said. “We often don’t know what tonight’s dinner will be because it hasn’t sprung from Chef Isley’s brain yet. I never want to stifle his creativity. His brain thinks in different ways than a lot of people do and it’s a great way to think.”

Vue on 30A’s menu features three to four unique, daily specials. Bickett said Whyte often takes whatever fresh produce, fish or meat his purveyors have to offer and creates a dish around that.

One example on the menu during late spring was a whole fried fish special. It was branzino, about one-and-a-half pounds of it, tempura-battered and deep-fried.

“The presentation, the way it looked going out, once one table saw it, everyone wanted it.”

Chef Isley Whyte heads the kitchen at Vue on 30a.

Whyte brings some of his native island flavors to the menu (coconut curry, Jamaican jerk chicken) but Bickett said he also has a broad range of experience and serves one of the best steaks in town: a filet mignon served with red wine chorizo demi-glace that is one of Vue on 30A’s most popular dishes.

Shrimp and scallops is another popular item at Vue on 30A. It comes with three pan-seared scallops served over a bed of truffle risotto paired with two fried, grilled or blackened shrimp and a mango carrot beurre blanc.

Kitchen staff will always try to work with any dietary requests or customize dishes to what the diner is looking for, Bickett said.

Their food menu is complemented by an extensive wine list and a custom cocktail menu created in-house.

In addition to Whyte, the entire staff works hard to help make a special experience for diners, whether they are just getting to have a night out or celebrating a special occasion.

“The view gets people to show up for the first time, but the food and the service along with that view are what brings them back as repeat customers.”

Vue on 30A is located at 4801 Co. Hwy. 30A West in Santa Rosa Beach. Staff can be reached at 850-267-2305. The restaurant is open Tuesday through Saturday from 11 a.m. to 2:30 p.m. for lunch, 3 to 6 p.m. for happy hour, and 5 to 9 p.m. for dinner. Sunday brunch is served from 10 a.m. to 2 p.m. Reservations are highly recommended, at least two weeks in advance for dinner and brunch. Find more information or make reservations at vueon30A.net.