About USLearn more about Primrose
With breathtaking views of the Emerald Coast, Primrose - our signature restaurant - offers up an inspired menu of some of the freshest seafood, savory steaks and chops and creative, healthy fare. Stylish, comfortable and with a touch of understated elegance, Primrose features an ever-changing Chef’s Dock-to-Table menu, a dramatic display kitchen and private dining areas for intimate affairs.
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For Intimate Gatherings
Make your next event deliciously memorable in our private dining room
Private Dininglearn more
For Intimate Gatherings
Make your next event deliciously memorable in our private dining room.
Primrose is proud to offer private dining for intimate gatherings up to 12 guests for breakfast, lunch, and dinner. Serving locally inspired and creatively healthy dishes, enjoy your next event in a stylish yet comfortable environment. Celebrate Destin's Gulf-to-Table seafood traditions at Primrose.
Meet the Team
Chef Brendan Davey
Chef Brendan Davey started his culinary career at the young age of 14, as a dishwasher at a country club. He was quick to learn the business and in years to follow, he advanced to line cook. With a passion for learning and personal growth, Chef Brendan enrolled in the Florida Culinary Institute where he refined his approach to cooking. In 10 years with the Ritz-Carlton Hotel he honed his craft in numerous locations around the country and eventually overseeing four properties as Sous Chef, including the 5-Diamond Ritz-Carlton Boston Common.
Most Recently from Sea Island Resort in Southeast Georgia where he held the position of Chef de Cuisine at the Fine Dining restaurant for the Lodge.
Chef Brendan is committed to the pursuit of excellence in his Craft. "Teaching the core values of cooking and paying respect to all areas of cuisine is paramount to success." Chef enjoys baking, pastry and all things related to improving the dining experience. When he is not in the kitchen you can find him spending quality time with his growing family.
Chef Brendan is excited to begin his transition to Executive Chef at The Henderson where he will oversee the resorts culinary operations.
Chef Hieu Nyugen
Chef Hieu Nyugen is a 20-year culinary specialist who joined The Henderson when it opened in November 2017. His creativity, deep commitment to local seafood and authentic cuisine is displayed at The Henderson's Sushi Bar. To complement the Primrose menu, Nyugen has developed numerous menu items, including daily specialty rolls and Tamago, a type of Japanese omelet made by rolling together several layers of cooked egg.