The Board Chef: Artfully Crafted Boards, Led by Annmarie

By Dakota

For Annmarie, food has always been about more than what’s on the table. It’s about connection, creativity, and creating experiences people remember long after the last bite.

That idea is what led her to create The Board Chef, a charcuterie business built around exceptional products, thoughtful presentation, and service that makes every customer feel cared for.

“We want them to feel that they have been taken care of,” Annmarie says. “That their board will be a one-of-a-kind experience.”

From Hospitality to Handcrafted Boards

Before launching The Board Chef, Annmarie spent years working across multiple sides of the hospitality industry. Along the way, she realized what she loved most was pairing exceptional products with exceptional service.

“After having worked on all sides of the industry, it was clear that my favorite side was working with and being able to offer exceptional products paired with exceptional service,” she says.

That eventually turned into a business where food and artistry come together through curated cheese and charcuterie boards designed for gatherings, celebrations, vacations, and everything in between.

Finding Home in Destin-Fort Walton Beach

Annmarie’s connection to Destin-Fort Walton Beach goes back decades. After spending time here throughout the 1990s, she always knew it was somewhere she wanted to call home.

That became a reality during the pandemic, when a visit reminded her just how vibrant and welcoming the community really is. “During COVID, there was so much life and energy going on that the time seemed right to make the leap,” she says.

After reconnecting with longtime industry contacts and taking time to reflect, the vision for The Board Chef came into focus: food as art, elevated ingredients, and memorable experiences.

Cheese and charcuterie was the obvious answer.

Elevating the Everyday Board

What sets The Board Chef apart is the focus on bringing in products guests cannot easily find. Annmarie works closely with vendors and specialty manufacturers to source unique cheeses, meats, and accompaniments that push each board beyond the expected.

“We are constantly working to bring in product that is not available or readily available,” she explains. “This means constant interactions with manufacturers and vendors who can deliver the exceptional, not the norm.”

That approach keeps the menu evolving. One week it might be an unexpectedly delicious cheese from Germany, the next a standout find from a small Iowa farm. “Favorites are always changing depending on what we are bringing in,” Annmarie says. “Every now and then we get our hands on an exceptional item that is most delicious and exciting.”

More Than Just Salami Roses

While the boards are what people notice first, Annmarie says what matters most happens behind the scenes. “Every single board is made to order,” she says. “No two are the same. It is not all about the salami roses!”

Each order is assembled with intention and designed specifically for the person receiving it. Whether it’s headed to a vacation rental, boat day, fishing charter, celebration, or a quiet night at home, every board is meant to feel personal.

For visitors, that means one less thing to plan. Annmarie can deliver directly to your accommodations, so your board is ready when you arrive. And if you’re heading out on the water, she’ll work with you to create a snackle box that’s easy to bring along for a boat day or fishing charter. It’s a simple way to get kids on the water, with something great to snack on along the way.

That same attention carries through the entire experience, from ordering to delivery. “We want our customers to experience ease with ordering, no matter how they order,” Annmarie says.

A Team Built on Care and Creativity

Behind every board is a team Annmarie describes as the best she could ask for. “They work so hard beside me to make sure that our service is top notch,” she says. From making sure every order looks right before it leaves the kitchen to delivering each board on time with care, the team brings The Board Chef to life every day.

“Everyone knows that we are delivering one-of-a-kind presents that people can experience or share,” Annmarie says.

It’s that mindset that turns each board into something more than catering. It becomes part of the memory.