Niall and Nancy were partners in Mezza Luna before becoming sole owners in November 2007. Prior to that, they owned a successful craft gallery, Hibernia, that was a beaches fixture for eighteen years and before that both had restaurant experience. Nancy helped her niece open the area’s first serious vegetarian restaurant and Niall owned and operated a four star hotel in Ireland. In April 2014 they decided on the name change to Mezza Restaurant and Bar and the move to embrace more culinary influences than simply Italian.
Jason has been a part of the Mezza family since 2008. As bar manager, he is a master of our wine and spirits, and is a wealth of knowledge. When Jason is not here, you can find him out on his bike in any corner of the world!
Eric has been an established chef in the Beaches area for almost 25 years. He has been a part of the Mezza family for the past 9 years, and was promoted from Sous Chef to Head Chef in June of 2017. In November of 2017, he received the distinct honor of Top Chef at Jacksonville’s March of Dimes Signature Chefs Auction. Eric is best known for creating exciting dishes in a high pressure kitchen, while making it all look easy. In his free time, you will find him behind his custom built backyard smoker, preparing a variety of meats, game, and fish.
Also a well known figure in the Beaches culinary community, Matt is our newly appointed Sous Chef. Matt has a passion for everything to do with chiles, coconut, and exotic cuts of meat, although not necessarily all together! His previous work includes long term chef positions with the original owners of KC Crave. We are delighted he has agreed to join the Mezza team!
Beth Ann is a native of Syracuse, New York. She moved to Jacksonville after a number of years in Atlanta where she was a mainstay at Vickery’s Bar and Grill in Midtown. On moving to Jacksonville, she sought out a similar place to work and, lucky for us, found Mezza. After many years working her way through the ranks, Beth Ann is now our General Manager and is a priceless asset in keeping the restaurant running smoothly.