Fresh ingredients, enticing flavors and artful presentations by General Manager and Pastry Chef Erika DiBattista and Executive Chef Bill Bruening accent Sunfish Grill’s Contemporary American Cuisine. With an emphasis on indigenous and seasonal ingredients, Sunfish Grill’s menu changes with the seasons and features fresh seafood, pastas and meats, as well as signature salads and desserts. An intimate ambiance of warm hues, dark wood accents and billowy white ceiling drapes creates an outstanding, candle-lit dining experience.
Meet The Team
General Manager & Pastry Chef
Affectionately known by her staff as the “Pastry Goddess,” Erika DiBattista’s passion for cooking began when she was a little girl, standing by her mother’s side in the kitchen to help her bake. Over the years, her expertise for creating original desserts has earned her many accolades. Having grown up in Fort Lauderdale since the age of eight, Erika is an alumnus of Cardinal Gibbons High School. Her strong roots drew her back to South Florida after she graduated from Regis University in Denver. She has worked in all aspects of the restaurant industry from hostess and server to manager and restaurant owner, but her heart remains in the kitchen where she continues to refine family recipes and create new and sensational desserts which remain on Sunfish Grill’s menu today. With the support of her family, Erika opened the Sunfish Grill in 1998 and it has remained a family owned and operated dining establishment.
Executive Chef Bill Bruening grew up on the Florida Gulf Coast, where he was inspired by the region’s abundant fresh fish and developed a passion for cooking with locally grown fare. During his 20 years of restaurant experience, he has worked with respected chefs including Johnny Earles, Erling Jensen and Dominique Maquet. After honing his skills at venues including The James Beard House, New York and the Miner Family Vineyards, Napa Valley, Bill returned to South Florida and now brings his passion and creativity to the Sunfish Grill.