Beginning in about 1912, an early developer and major Longboat Key landowner Rufus Jordan used a block-making machine to construct many of the early residences on the north end of Longboat Key. Utilizing rusticated stone blocks made on or near the construction, Rufus Jordan constructed all but one of the rusticated concrete block historic structures making up the original area of Longbeach. Mar Vista Dockside Restaurant & Pub is one of these structures.
A hurricane struck the west coast of Florida and Longboat Key in 1921. The docks and most of the island’s dwellings were destroyed but not Mar Vista. Eventually, Mar Vista was sold to Mr. and Mrs. Wayne Sipes, relatives of the Jordans, in 1940. In 1942, the Sipes turned the house into five rental apartments.
The property was sold in 1947 to their business partners, Captain Don Nimmo and Ray Smith. They built the Pub Cocktail Lounge (on the site of Mar Vista restaurant) and designated it as a fish camp, selling bait, tackle, and beer. Mikki Hartig said it was probable that the Jordan House was used for lodgings for out-of-town fishermen.
Charlotte and Edward Sibole bought the property in 1950. They added a room to the rear building, The Pub, and relocated the bait shop. They continued to lease apartments in the Jordan House. It soon became one of the most popular restaurants and watering holes on the key.
The former Jordan House continued to be used as apartments until the 1980s when Chiles Hospitality, with Ed Chiles as owner, bought the property. It is Mr. Chiles’ intention to retain the “Old Florida” feel of Mar Vista, preserving its history and charm.
Ed Chiles, Owner
Long before there were high-rise hotels and million dollar mansions along Florida's beaches, there was the authentic Florida built around family, farming, and the gulf. From that landscape, Ed Chiles was born into a family centered on celebrating Florida's natural beauty and resources.
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Brandi Craig, General Manager
Brandi Craig, a longtime Chiles Hospitality team member, was promoted to Mar Vista’s general manager in 2022. Prior to that she was Assistant GM of the Beach House Waterfront Restaurant, where Brandi started her career as a server in July 2007. She spent time in management both at the Beach House and at Sandbar Seafood & Spirits. In all her assignments she displays great interpersonal and management skills.
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Ted Louloudes, Head Baker
Ted Louloudes, a Bradenton native hailing from a family of restaurateurs (his grandfather owned 6 Greek pizzerias), introduced him to the craft of baking from a young age. Today he is Head Baker for Chiles Hospitality, who initially joined in 2003 as a busser at the Sandbar during high school.
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Long before there were high-rise hotels and million dollar mansions along Florida's beaches, there was the authentic Florida built around family, farming, and the gulf. From that landscape, Ed Chiles was born into a family centered on celebrating Florida's natural beauty and resources.
Ed's father, Lawton Chiles, fulfilled that family mission from Florida's leadership as a senator and governor of the state. Ed Chiles continues to fulfill his family's mission through his work leading the way in adopting environmental policies in his businesses and his professional life.
Ed is a member of the United Nations World Tourism Organization affiliate, serves as a faculty member of the USF Patel College of Global Sustainability, and the Beach House, Sandbar and Mar Vista are the only restaurant members of the Blue Community Consortium which works to protect oceans, coastal habitat, and marine environment in Florida.
Brandi Craig, a longtime Chiles Hospitality team member, was promoted to Mar Vista’s general manager in 2022. Prior to that she was Assistant GM of the Beach House Waterfront Restaurant, where Brandi started her career as a server in July 2007. She spent time in management both at the Beach House and at Sandbar Seafood & Spirits. In all her assignments she displays great interpersonal and management skills.
Ted Louloudes, a Bradenton native hailing from a family of restaurateurs (his grandfather owned 6 Greek pizzerias), introduced him to the craft of baking from a young age. Today he is Head Baker for Chiles Hospitality, who initially joined in 2003 as a busser at the Sandbar during high school.
At that point, he went on to earn a Business Management degree from Florida State University before deciding to attend the Culinary Institute of America in Napa Valley. Upon finishing the culinary program, he worked in several NYC restaurants including Lafayette Grand Café & Bakery. He would then return to Florida, holding positions at Tampa’s Bern's Steak House, the Epicurean Hotel, and SideBern's restaurant.
He rejoined Chiles Hospitality in 2015, where he was set on establishing baked goods to service all our restaurants. Spending time at Gamble Creek Farms gave him a chance to grow, harvest, and process many of the products we use in the bakery’s recipes. Ted’s passion for baking is the driving force that shines through rustic sourdough, ciabatta, brioche, muffins, and focaccia, made daily with rave reviews.
Today, all of our bread, crackers, and desserts are housed under Anna Maria Bake House, with plans to further expand our reach.
