10900 S Ocean Dr, Hutchinson Island, Jensen Beach, FL 34957 Mon - Thu: 7am-10pm | Fri - Sat: 7am - 11pm | Sunday: 8am - 9pm  772-237-5461



    “Seafood is our passion. Cooking our gift.”

    Kyle Greene

    Kyle Greene

    I grew up on the Treasure Coast. I have always been excited by learning and fast paced activities. I started working in restaurants when I was 15 years old, washing dishes at a local sports bar, Lefty’s on Port Saint Lucie Boulevard. I started cooking there, and was instantly hooked on the restaurant industry. The energy, the comradery, the slight flirtation of danger, and prestige really drew me into an industry that I had no idea was so deep. Every day, I learned something new, or just had a great time. It was hard work, and a challenge, but it was so exciting that I couldn’t stop. All through High School, I worked in kitchens. About halfway through my senior year in high school, I made my mind up; I was going to be a chef. My father thought I was crazy, however he encouraged me to go work at Rotties to see if I would enjoy working in fine dining. I began working at Rotties when I was 17, and was there for the last 18 months that it was open. This is where I learned fine dining, and how to really educate myself on food and quality. I learned so much from the team, and it really set the tone for my career. After Rotties, I finished Culinary School in West Palm Beach, and shortly after graduation, opened my first restaurant; The Brickwall Grille. We were open for three and a half years. We found great success early on in a thriving economy, and then, like a light switch, the recession started, and did not let up. Being it was my first business, we did not have the capital to outlast the recession. Sadly, we closed, and I went on to learn how to run a better business, and provide exceptional service from the best in the industry. Over the next few years, I spent considerable amounts of time learning front of house and back of house operations from Emeril Lagasse at Emeril’s in Miami Beach, Smith & Wolensky Steak House in Miami Beach, The Capital Grille in Palm Beach Gardens, and then I was recruited to Ballantrae Country Club as the Food and Beverag Manager/Executive Chef. This is where I was able to pair my Front of House, Culinary and Operations skill all together to provide an excellent experience for our members. However, I came to the realization that restaurant life was in my blood, and I wanted back in. By this time, it had been about 10 years since Rotties had closed, and it was re-opening as Pietro’s on the Ocean, where I accepted the position of Executive Chef. I left after a short tenure as I was seeking even more growth within the industry. Having a great relationship with The Capital Grille, I joined their sister concept Eddie V’s Prime Seafood, and spent two years running kitchens and culinary teams with this amazing concept. I started in Orlando, and ended up being asked to transfer to La Jolla, California. My wife, Gina, and I moved out there, and I joined the management team to run a 3-story, $9 million restaurant. After some time with Eddie V’s, I had an opportunity to transfer brands within Darden and work for Yardhouse. They had a much larger menu (150+ items), and a larger staff (roughly 45 team members on the kitchen schedule). I spent a lot of time fine tuning operations within our building, and we consistently put some of the best metrics in the company regarding our sales volume bracket. I was then given the opportunity to transfer back to Florida to do the same thing we did in San Diego, but at the Boca Raton location. My wife and I were both very homesick, so I accepted the position without hesitation, and moved back home to the East coast. I spent about another year here, and repeated the process: develop and train TMs and mangers, promote from within, and dial in our prime costs. After successful completion of that, I thought about a career change. I had always been interested in numbers, and by being in the corporate world, I knew I liked the number game. I made the decision to become an investment advisor. I took the necessary exams, got my 2-15 and series 6 license, and went to work for a friend of mine for another year as an advisor. As much as I enjoyed it, I recognized that my calling is in hospitality. I believe that I was truly made to run restaurants, train people, and provide a great environment to both, work and dine in. Luckily, I discovered that the location I have so much history and compassion for may be available. I was given the opportunity to meet with the landlords of the building, and they liked what I had to say. I was able to get my business up in running. Finally, now, after 14 years, I am fortunate to come back to where it all began, after traveling across the country, and learning from countless chefs and operators. My team and I can put it all together to provide an unparalleled experience for our team members and most importantly our guests.

    Dylan Balducci

    Culinary Director
    Dylan Balducci is a Chef by profession, who began cooking at a young age because of strong family influences. His background is French Canadian and Italian. Holidays were comprised of large gatherings with family and, most importantly, food. He began his career in high school, taking part in culinary classes. Following high school, he joined the culinary program in Fort Pierce at Indian River State College. He completed his apprenticeship at the elite Jupiter Island Club in Hobe Sound. On the off-season, he ventured up to Edgar Yacht Club on Martha's Vineyard, where he helped run the kitchen. One summer, he also ran a kid’s camp called Camp Winnebago in Maine. Upon returning home to Florida, he worked as the PM Sous Chef at Rotties on the Ocean on Hutchinson Island until the hurricanes came through, and permanently shut down the restaurant. After that, he continued his career locally at Peter’s Steakhouse in Jensen Beach, while also helping local Chefs in the area with part time kitchen duties. For the last three years, he led the culinary program of a start up, healthy meal prep company. With this experience, he fine-tuned his invaluable skills of preparing delicious, low calorie, and diet-specific food. One of Dylan’s strongest skill sets is teaching others the techniques and passion required to be successful in the industry. Dylan’s position with Kyle G’s Prime Seafood allows him to cultivate the team members’ skill set and knowledge, while positively contributing to the development of our menu and our service.

    Percy Tercero

    Executive Chef Partner
    Coming Soon


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