With more than 20 years of experience in world-class and high-volume restaurants, resorts and kitchens, Chef Christopher Mayhue brings a wealth of culinary expertise and leadership to the Vue on 30a team. Known for his organizational skills and ability to foster innovative, team-oriented environments, he has a distinguished record of guest satisfaction and retention. His culinary prowess is complemented by numerous accolades, including, but not limited to contributions to high-profile culinary events with Chef Emeril Lagasse. Chef Mayhue’s strong Southern heritage and international food influences promise a delightful and diverse dining experience at Vue on 30a.

Assisting as second in command, Chef Dalbert Huges is our Executive Sous Chef at Vue on 30a. A seasoned culinary veteran, Hughes brings over 30 years of experience, including a position at the Broadmoor Hotel in Colorado and a career on the Emerald Coast at both the Watercolor Resort and The Pearl Hotel. Chef Huges’ culinary career is steeped in fine dining where he has prepared dishes for world leaders and other high-profile clientele. His attention to detail as a leader in the kitchen ensures that every dish served to our guests is a masterpiece.