— Story —
Front House Manager/Co-Owner
Cooking up "a little something extra"
Originally from the South of England, Chef Owner Brian Grimley is a self-taught chef who worked his way through college cooking in restaurants, graduating with a degree in engineering. It was only upon embarking on his career in engineering that he found he enjoyed the work he did to put himself through college more than the work he was doing post-graduation.
After moving to the United States to pursue a culinary career and spending 25 years in the Tidewater District of Virginia, Brian and his wife Melanie moved to Northeast Florida eight years ago to explore the culinary secrets of the South while owning and operating Lulu’s at The Thompson House in downtown Fernandina Beach.
Lagniappe is the culmination of everything Brian has learned about food, service and hospitality in the South, with strong influences from cities like Charleston, New Orleans and Savannah. His passion for seeking out the best ingredients possible is evident in every dish at Lagniappe, as is his love of entertaining.
Chef Carey Todd has been around the restaurant business since his dad first bought a restaurant in Fernandina Beach in 1989. Self-taught over the past 20 years, he has worked with southern food his entire career and enjoys putting a new twist on old favorites.
Carey enjoys the creative freedom he gets from working with food and developing new menu items. At Lagniappe, he looks forward to finding new ways to work with heritage grains, such as Carolina Gold Rice.
From island-inspired dishes to southern favorites, Carey’s passionate about bringing time-honored dishes into present day by finding new and inventive ways to combine the flavors and ingredients, while preserving the spirit of the Southern traditions he learned from his grandmother.