decades of service and ready to sell the successful business in 2018 .
“ We were going to open a restaurant from scratch but it didn ’ t work out that way ,” said Hermann . “ They wanted to retire and wanted someone who ’ s going to keep it the way it is . When something is working you don ’ t start messing around with it .”
Modernizing the business that faces Jackie Robinson Ballpark , the Tses say they ’ ve kept the menu , fabulously eclectic décor , and gift shop product lines consistent since taking the helm in 2018 , a move their vegan and vegetarian regulars are thankful for .
“ Our ultimate goal is to have a vegan , vegetarian and carnivorous version of everything ,” shared Courtney . “ I have friends who are vegan and they love coming here because they have so many options .”
A data and numbers guy at heart , Hermann is looking forward to the post COVID days when in addition to the tourist foot traffic , the bustling downtown sees a return of hundreds of professionals to their offices and steady crowds fill their tables .
“ Prior to COVID , this restaurant ’ s been growing , 20-30 % year over year ,” said Hermann , who has high hopes for the progress taking place downtown . “ I ’ m looking for saturation . We can see with Brown & Brown moving in , more development coming here , that they ’ re trying to revitalize the downtown .”
West of Daytona , in the county seat of DeLand , it ’ s a draw of a different kind that brings people through the doors of Cress Restaurant , in the city ’ s historic district .
Lagasse , and most recently , a nod as the Orlando Sentinel ’ s Reader ’ s Choice 2020 Best Overall Restaurant .
Handing over the daily operations to Brandt , it ’ s a continued commitment to locally sourced ingredients with global pizazz . From light and fresh , responsibly-sourced seafood to the Indian-inspired tikka masala curry , sous
Tom Brandt chef Phil Pierce , mentored by Pulapaka , works to deliver the same culinary experience and quality diners at Cress have come to expect and appreciate .
“ The sourcing of the food is one aspect , as we know where it ’ s coming from , we know how it ’ s grown , and the people who grow it , and that ’ s important ,” said Brandt , recently connecting with a local producer of goat cheese . “ We like to support local businesses when we can , and guests notice and recognize the fact that we are buying local .”
Leo Motivans , Jackie Hamilton , and Richard Hamilton enjoy lunch at Cress Restaurant in DeLand
Created with a farm-to-table concept in mind , founders Hari Pulapaka , Ph . D ., CEC , an associate math professor at Stetson University and wife Dr . Jenneffer Pulapaka , found inspiration in the creativity of cooking and a renewal of spirit in the joy of serving for more than a decade before bringing general manager and majority co-owner Tom Brandt on board .
As a certified executive chef , Pulapaka has racked up more accolades than many in the back of the house ever will for Cress but not because they came easily . A determination and drive molded him into one of the best , earning him four James Beard Best Chef – South semifinalist honors , a season premier with Chef Emeril
SoCal Tacos Panko fried shrimp at 63 Sovereign
Tapping into locally sourced ingredients is a common philosophy for 63 Sovereign owners whose tag line “ A unique seasonal kitchen and raw bar where flavors meet colors for a food experience ” sums up their mission . Nestled in a house turned restaurant on Granada Boulevard , it ’ s perfectly situated in the artsy , upscale downtown district of Ormond Beach , along “ restaurant row .”
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