• Front view of a Burrata crust dish on a wooden cutting board
  • Closeup of a hand taking a piece of food from a plate of Ceviche


The Louisiana French Creole use the term "Lagniappe" to describe something that's "a little something extra," and that's exactly what chef-owner Brian Grimley (moved to NE Florida in 2010) knows it takes to transform a dish from mere food into an experience you never forget.


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 in 2010 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 Brett Heritage is a Fernandina Beach local, having gotten his start in the kitchen as part of the Fernandina Beach High School Culinary Program before going on to graduate from culinary school at Florida State College at Jacksonville. Working his way up from dishwasher to Executive Chef over the years, he's worked at 29 South, Osprey Village, the Ritz Carlton Amelia Island and more.

Chef Brett takes pride in using fresh local ingredients, from homegrown herbs to homemade pasta, and enjoys working with local farming partners. Like all of us, he incorporates the idea of lagniappe - a little something extra - into his cooking, taking basic dishes and finding a way to kick them up a notch. He's excited about bringing his spin on French favorites with tried and true Southern flair to Lagniappe.