Mike Cosse' is the Director of Food and Beverage at the Hilton Pensacola Beach Gulf Front. With over 15 years in the hospitality industry, Mike is extremely knowledgeable with every aspect of the business. He has amazing talent and experience. His outstanding management techniques and abilities have shown through every associate and work place that he has been involved in. He is committed and dedicated in making sure that the Hilton Pensacola Beach Gulf Front exceeds your expectations.
Dan Dunn
Dan “Dano” Dunn is the Executive Chef of the Hilton Pensacola Beach Gulf Front, H2O. He is all the buzz on the beach. Dan’s signature dish is his “Steak Dano”. It is an 8 oz filet of beef that sits on a bed of goat cheese and poblano mash potatoes. Baby bok choy and roasted baby carrots rest between the filet and mash potatoes. 2 blacken shrimp and 2 blacken scallops accompany the dish and it is finished with a mushroom demi glaze. He also does a “Beach Style Shrimp” which is bacon wrapped shrimp stuffed with smoked Gouda cheese over a bed of dirty rice. Anyone who has been to Pensacola Beach has had these two dishes and no one has left H2O not talking about it. Since Dano has been here we have placed in the Seville Crab Cake Cook Off and the WSRE Food and Wine Classic. He does cooking classes at Distinctive Kitchens and is quite an artist. Dano was the Executive Chef at Jubilee Restaurant which was 5 star and was the Chef at Lou Michaels Downtown. He is an asset wherever he is and we are lucky to have him on board.
Be sure to check out Chef Dan Dunn at
www.PensacolaCelebrityChefs.com
Skye Room
This room is located in the back of H2O Restaurant. The Skye Room can accommodate up to 14 people. Reservations are required.
Skye Room
H2O Lobby