About

Atlas Deck

Casual Waterfront Dining

The Atlas Oyster House, located on beautiful Pensacola Bay only steps away from its sister restaurant, The Fish House, offers a waterfront dining experience that’s a bit more casual than you’ll find next door. Atlas is a favorite of locals and visitors alike.

The World Is Your Oyster

baked-oysters

Fresh Local Oysters

Established in 2002, Atlas Oyster House stands by its name as “the place” to find delicious local oysters. Apalachicola Bay and East Bay oysters are harvested and driven to us fresh each day. Try them raw, baked, or steamed. The freshness and taste of these savory mollusks can’t be beat.

Jean Pierre Ndione

Jean Pierre N’Dione

General Manager, The Fish House and Atlas Oyster House

Born in Senegal, West Africa, and raised in Toulouse, France, Jean Pierre moved to New Hampshire in 1998 for 9 months to try something new but ending up cutting his stay short from the cold and relocating to sunny Pensacola, Florida. He began his employment at the Fish House as a server in 2001 and discovered his passion for the restaurant industry and only 11 months later was promoted to Service Manager; in 2009 he became the General Manager of the Fish House, Atlas Oyster House, and the Fish House Deck Bar. In January of 2010, Jean Pierre decided to make his residency official, he applied for and was granted U.S. citizenship; shortly thereafter he graduated from our own University of West Florida with a Bachelors degree in Accounting. When it comes to our restaurants Jean Pierre’s philosophy is to ensure all of our guests feel welcome and have the most memorable dining experience at Our House.

Billy Ballou

CHEF, GREAT SOUTHERN CATERING & EVENTS

Chef Billy Ballou has taken over the helm of Great Southern Catering and Events, located within our event venue, the Palafox House. In addition, Chef Billy will be presenting food and wine events at Lee House, our sister property.

Chef Billy attended Johnson & Wales College in Charleston and studied culinary arts. After college, he went backpacking through Scotland and England, experiencing different cultures and cuisines. Upon his return to the United States, he spent two years as a sous chef for Legendary, Inc., and then moved on to an opportunity with the Great Southern Restaurant Group, where he worked his way from prep chef to executive chef. Chef Billy looks forward to his new role of expanding Great Southern Catering and Events through catering off-site as well as within the Palafox House.