Jekyll Island Seafood, where the Island’s fragile & beautiful relationship with the sea and man can be savored with every taste, sip & course.

The jewel of the Golden Isles, Jekyll Island, was the inspiration for the Jekyll Island Seafood Company – created to engage, to inspire, and to provide enjoyment as you gather with friends and family.  We first opened Jekyll Island Seafood Company in Hartsfield-Jackson Atlanta Airport in October 2012.  Our mission then was to “share Jekyll Island with the world”.  Now as a part of Jekyll Island’s Beach Village, we continue to unlock the hidden treasure of this Golden Isle in every dish, using local fare and classic preparations to showcase the delicate flavor of the coast.

The casual, cool elegance of this restaurant & bar reflects both the history & charm of Jekyll Island.  Diners can view the island’s undisturbed beauty of sand dunes and sense the ocean breeze as a backdrop to every meal.

Meet the Team

Welcome to Jekyll Island Seafood restaurant, where good food is more than something served on a plate.  It’s a way of life.  Our management team is a father – son duo that have been immersed in low country southern hospitality for decades.


Manager – Tony Morgan  

Raised just up the coast in Savannah, Georgia, Tony Morgan learned to love cooking from his mother Luella Morgan, a skilled home cook that was featured in an early rendition of the Betty Crocker cookbook. His hospitality career started in Junior High as a dishwasher and this first work experience would begin his lifelong commitment to pleasing others through food and service. Tony absorbed all the knowledge he could throughout his career, working in every facet of a restaurant, leading him to other career pathways in hospitality.

Tony’s expertise in the industry includes positions as Executive Sous Chef in Savannah’s Hilton & Sheraton moving into management which eventually lead to being a part of the management team for Huey’s on the River and Vic’s on the River on Riverstreet in Savannah, Georgia.  Recognized for his vast knowledge, he was promoted to General Manager of the famed Huey’s in midtown Atlanta.

After a stint in restaurant ownership, Tony joined the family of Global Concessions, Inc. and served as a restaurant manager for several of their restaurants, including Jekyll Island Seafood in the Hartsfield-Jackson Atlanta Airport.  Now for the newly formed company, Jekyll Island Hospitality, LLC, it was without hesitation that Tony accepted the opportunity to display his skill of management, love of hospitality and native knowledge of the Georgia coast to this new and exciting venture.


Head Chef – Antwan Morgan

From the many days doing homework in the restaurant then strolling into the kitchens to watch the chefs at work, Antwan has been dreaming of running his own kitchen.  After high school, Antwan worked at one of Savannah’s Carey Hilliard’s restaurants before pursuing his culinary education.  Since culinary school, Antwan has worked in the kitchens of the The Landings Clubs on Skidaway Island and like his father, proving his talent and zeal over and over again, they continually increased his responsibilities.

Now at the helm of Jekyll Island Seafood, Antwan is excited to bring his lifelong passion for food and proven ability to the forefront.  Antwan’s style and flavor is steeped in his savoir-faire of coastal living mixed with the tantalizing influence and tastes of Creole cuisine.

With the passion and expertise of this father-son team, Jekyll Island Seafood will deliver a refined yet casual dining experience to every customer.