Azurea at One Ocean Resort & Spa

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One Ocean Blvd.

Atlantic Beach, FL 32233

(904) 249-7402


7am - 10pm Every day 

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10 Questions about Azurea at One Ocean Resort & Spa with Culinary Director of Remington Hotels, Luxury Division Chef Ted Peters

Azurea at One Ocean - Chef Ted Peters

1. Tell us about Azurea.

Azurea, the signature restaurant of One Ocean Resort & Spa, has established its own food and wine personality, creating a culture of passion and seeking perfection. Azurea showcases the area’s cuisine movement with an eclectic tribute to the flavors of Europe, the Caribbean and the Americas. The menu changes with each season, representing the latest trends and the finest ingredients. 

2. What makes Azurea special?

Azurea at One Ocean - Dining Room

Located on the beach, Azurea remains true to its local surroundings, providing an elegant, artfully inspired atmosphere, where a view of the ocean is accessible from any seat in the house. 

Azurea at One Ocean - Cocktail

3. What sort of food do you serve?

Azurea offers First Coast Cuisine. The chefs create a special menu utilizing products from the finest fisheries, foragers, and farms to create an eclectic, sophisticated and contemporary menu.

4. What can you recommend for someone new to Azurea?

Azurea at One Ocean - Belgian Endive Salad

A few of our specialties and favorites are the Cast Iron Seared Jumbo Blue Crab Cake, Seafood Mixed Grill and the Adventurous Palate. 

5. What can you recommend for someone looking for something a little different?

The “Adventurous Palate” is a culinary journey provided specially by the culinary team at Azurea. The five-course meal allows guests to enjoy different special items paired with wine selections. 

6. What's the most popular item?

We have many popular items each season, but one of the house specialties offered year-round is the crab cakes. 

7. What's your favorite item?

Azurea at One Ocean - filet of beef

My favorite item on the Azurea menu is the Indian River Citrus Marinated Duck Breast with Creamed Collard Greens with Duck Confit and Cranberry Ginger Preserves. While we have a few signature items we cannot take off the menu, we also change our menus with each season. I believe this dish represents the fall and allows us to work with many cooking techniques, which is always fun for a chef.

8. Where do you get your recipes?

Our team is very well-traveled and while we utilize ideas from previous experiences we are constantly researching and developing our own style and flavors.

9. Can you tell us a little about your background? 

I have had the opportunity to working at some of the finest restaurants in Europe and the U.S. Prior to Azurea, I worked at multiple resorts including Caneel Bay Resort, A Rosewood Resort in St. John, U.S. Virgin Islands, Acqualina Resort & Spa On The Beach in Sunny Isles, and Rosewood Mansion on Turtle Creek in Dallas, TX. I have had the pleasure of working for brands such as Savoy Fairmont, Ritz-Carlton and Rosewood Hotels & Resorts across France, England and Canada. Most recently I have been working on a new restaurant that will be opening soon  at the Melrose Hotel in Washington, D.C. 

Azurea at One Ocean - Coriander Dusted Seabass

10. How long have you worked at Azurea? 

I joined One Ocean Resort & Spa prior to the opening of Azurea in 2008. I was excited to take part in all facets of the opening from design, purchasing and concept development. 

11. Can you tell us about the Friends of James Beard Dinner?

Azurea at One Ocean - Warm Chocolate Cake with a Salted Caramel Center, Tahitian Vanilla Bean Ice Cream

We partnered with the James Beard Foundation to bring the Friends of James Beard Benefit Dinner to One Ocean Resort & Spa at Azurea. While the culinary scene in North Florida is expanding, we wanted to draw awareness to the wonderful cuisine in the area. This also provided us with the opportunity to support local culinary education at the Florida State College of Jacksonville. This year, we provided one student with a scholarship to pursue her dreams of becoming an executive chef. We hope to continue this partnership with the James Beard Foundation. 

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