People often ask me, “Freddie, what’s the secret to being the oldest seaside restaurant in The Bahamas?” The answer isn’t found in any recipe book—it’s written in the smiles of three generations of families who’ve made us their tradition.
When Gianni and Eloy first opened our doors in 1972, they understood something profound: you can’t just serve tourists and survive. You have to earn the respect and love of the locals first. I learned this lesson early, watching Donna—Gianni’s wife whose deep Bahamian roots and business wisdom were invaluable—work her magic, bringing people together with passion and that special brand of Bahamian hospitality that makes strangers feel like family.
Our secret sauce has three key ingredients:
First, never compromise on quality.
Every morning, I still inspect our catch with the same eagle eye I learned as a teenager. If it’s not good enough for my family’s table, it’s not good enough for yours.
Second, innovation must honor tradition.
Yes, we now serve sushi rolls alongside our traditional conch fritters, but those rolls feature the same fresh Nassau Grouper that my grandfather’s generation caught. We’re not changing who we are—we’re expanding the conversation.
Third, the view means nothing without genuine warmth.
Sure, we’ve got those breathtaking waterfront vistas and that magical beach dining under the stars at Cable Beach. But what keeps people coming back isn’t just the scenery—it’s the feeling of being welcomed into our island family.
After all these years, when I see a local Bahamians sharing a beer at the same table where honeymooners from Ohio are falling in love with our conch salad, I know we’re doing something right. That’s the real secret: we’re not just serving food, we’re serving the true spirit of The Bahamas.
Because the best restaurants don’t just feed bodies—they nourish souls. – 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.
