Cue the giggles from the kids at table twelve.
Every single day, without fail, someone asks me about our name with that slightly embarrassed grin. “Freddie,” they’ll whisper, “what exactly is a Poop Deck?” And every single time, I smile because I get to share one of my favorite stories about maritime tradition and island pride.
The poop deck, my friends, has absolutely nothing to do with what you’re thinking. In nautical terms, it’s the highest deck at the stern of a ship—the captain’s domain, the place where important decisions are made, where you get the best view of both where you’ve been and where you’re heading.
When Gianni and Eloy chose this name back in 1972, they weren’t just being cheeky (though Lord knows they enjoyed watching tourists’ reactions). They were claiming something important: we are the captain’s deck of Bahamian dining. We’re the place where you get the best view—literally and figuratively—of what authentic island cuisine can be.
From our poop deck, you can see the entire story of The Bahamas spread out before you. The fishermen bringing in the daily catch, the cruise ships carrying visitors to our shores, the endless blue of the Caribbean that has sustained and inspired us for generations. You’re sitting in the captain’s chair of your own island adventure.
And just like a ship’s poop deck, we’ve weathered every storm—hurricanes both literal and metaphorical—and kept on sailing. We’ve been the steady constant while the world changed around us, always focused on our true north: serving the best of The Bahamas with pride, passion, and that special brand of island hospitality that makes everyone feel like they belong.
So yes, we’re The Poop Deck, and we wear that name like a badge of honor. Because from our deck, every meal is a voyage, every guest is crew, and every sunset is a reminder that we’re exactly where we belong.
Welcome aboard, captain. Your table with a view awaits. – Freddie
Freddie Lightbourn has been with The Poop Deck for over 35 years, starting as a teenage employee and growing into the Managing Director who continues the restaurant’s tradition of excellence. When he’s not ensuring every guest has the perfect Bahamian dining experience, you can find him chatting with local fishermen or the guests he loves or taking a moment to drink in the sunset.
