In 1946 Bessie and Gibby Gibbs bought the Island Hotel and Bessie concentrated her efforts on the dining room. She quickly established the restaurant as the place to come for seafood. Having very high standards, the seafood and produce were as “local” and as fresh as it could get, coming off the boats on the Big Dock and area farmer’s markets. The Heart of Palm Salad is Bessie’s own and is still served today.

As the Island Hotel was sold to different owners over the years, the restaurant experienced changes. When Marcia Rogers bought it in 1980 she took great interest in the restaurant, hiring Chef Jahn McCumbers, therefore putting the hotel back on the “gastronomic map” as one of the premiere places in Cedar Key and surrounding areas to get fresh seafood. At this time the menu was geared toward a more “whole foods” attitude. The Island Hotel became a favorite of many from Gainesville, Tampa and Orlando. Jahn McCumbers continued as chef for the next 14 years adding steak, chicken, lamb and pork to the menu.

Andy Bair, and his wife Stanley, bought the hotel in January 2004 and Jahn returned as chef. Working closely with Stanley Bair she revised and refined the menu while keeping classic favorites. The Crab Bisque and Key Lime Pie are examples of her superb skills in the kitchen. Stanley and Chef Jahn believe they have created a menu that will please most everyone.

This Spring of 2013, Jahn McCumbers decided to pursue a different path and we wish her well in her new endeavors. Assistant Chef, Kim Cash, was immediately moved into the Head Chef position. Having worked side by side with Jahn for many years, the transition was seamless. Kim has a good crew working with her and we look forward to her new ideas and energetic style.