We have a huge community presence here – you get to know them and we develop relationships with all of our regulars .”
Co-owned by Brandon Sheppard and Sergio Faenza , the pair have fine-tuned their passion for food , their way . Guests are treated to their take on traditional recipes according to Sheppard , with seasonal menus that change every four months .
“ We like to say it ’ s a progressive take on food from around the world ,” explains Sheppard who allows the chef to recommend the fresh seasonal menu items . “ It ’ s not necessarily the traditional approach to it . We put a modern flair on some of our dishes and have a wide variety of food on our menu .”
With a staff of seven , Sheppard , who grew up in restaurants , jumped at the chance to own his own restaurant . He hopes to continue seeing the downtown area progress as a community by working together and creating a real connection between owners and guests .
“ I love the interaction with people ,” he said . “ We have a huge community presence here – you get to know them and we develop relationships with all of our regulars .”
That attention to detail is one of the characteristics of Fugu Sushi Chef Frankie Hernandez .
Perched on the corner of Granada Boulevard and N . Beach Street , it ’ s a million dollar view overlooking the Halifax River with a seasoned
Frankie Hernandez restaurateur backing the gamble of the exquisitely designed sushi bar and night club-themed restaurant .
As the owner of the high end southern table Rose Villa Restaurant just a block away , Kirt Roberts has opened 25 restaurants throughout his career , and knows how to spot talent when he sees it .
“ I ’ ve been in this business for a long time and Frankie is one of the most talented people , creative people that I ’ ve met , and I ’ ve been doing this for 50 years ,” said Roberts , owner of Fugu Sushi . Given carte blanche , Hernandez is as meticulous about his
Japanese fusion cuisine ’ s ingredients as he is with the restaurant ’ s décor , and stunning fluid artwork by Angel Lowden transports guests to an underwater world while dining or afterhours socializing .
“ We stick with the traditional Japanese ingredients but we add a little twist to it like fusion ,” shares Hernandez . “ All fresh fish is flown in from Japan and the deeper waters of the Pacific , and that ’ s what distinguishes us from other restaurants . We want to educate people – what is Japanese food , what is sushi .”
Hernandez says one other thing distinguishes them from other restaurants in the area . “ We have the best view in town ,” he declares . Fugu Sushi is part of a revitalization effort in the downtown core of Ormond Beach , similar to what ’ s taken place in DeLand and Daytona Beach over the past decade .
Led by Bill Jones , it ’ s a focus on keeping the Ormond ’ s charm and history , while creating a place for every palate , said Roberts , who owned Ronin Sushi Bar in Daytona for nearly a decade before retiring .
“ Bill ’ s always loved this area and wanted it to become a thriving little entertainment zone , and it ’ s getting that way now ,” said Roberts . “ When you ’ re trying to create an entertainment zone you need a mix of options for the guests , so that they ’ ll come back . If you have everything from sushi to supper clubs , you draw from a wider demographic .”
“ Hospitality is a form of entertainment – when people come in , our job is to entertain the guest . It ’ s the meal , but it ’ s also the service , the ambiance of the restaurant . It ’ s symbiotic because we know , when we get people into the area , it ’ s going to help all of us .”
Danielle Anderson has worked in the public relations and media industry for a decade . She started her career as a reporter for Flagler Broadcasting where she discovered her passion for telling the stories of communities in Florida .
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