About

Story

Inspired by its surrounding island oasis, Hogfish Harry’s was created by longtime Naples’ restaurateur Jerry Alajajian and his fiancée, Dayle Westover, to offer you the best, and freshest ocean bounty including the unique Hogfish. The new full service tropical-inspired seafood restaurant opened in the fall of 2020 and is helmed by Naples’ veteran Chef Everett Fromm.

With a passion for seafood, utilizing sustainable, fresh, and one-of-a-kind ingredients and making everything from scratch, Chef Fromm works with fishermen, farmers and artisans locally, nationally and Europe to source his menu items and provide guests with unique flavor profiles and food combinations. The fish is flown in whole overnight from Hawaii and the Yucatan Peninsula, and broken down in-house to limit exposure to exterior elements. White peaches, French melons and other specialty items come from France; while certain organic vegetables are delivered from a farm in Ohio. Microgreens, tomatoes and mushrooms are sourced from local farmers. In addition, many ingredients such as stocks, sauces, pastas and desserts, are prepared in-house.

These ingredients give the team an opportunity to create diverse and inventive dishes, such as his signature Monkfish Bucco; Grilled Hogfish, Lemongrass Rice, Blistered Asparagus and Mandarin Chili Sauce, and Miso Chilean Sea Bass. Beloved seafood staples like Seafood Chowder, Caesar Salad and Maine Lobster Roll will also be on the menu.

Hogfish Harry’s beverage list is focused on wines from the United States, Europe, Australia and South America, as well as tropical-inspired cocktails ranging from the classic Mojito and Sangria, to signature drinks such as the Crazy Cuban.

Culinary Director

Born in Fort Smith, Arkansas and raised in Virginia, Chef Everett Fromm began his culinary career at the young age of 14, washing dishes at the Blue Marlin - the number one seafood restaurant in Richmond, Virginia. Here, Chef Fromm fell in love with cooking: preparing different dishes, learning discipline and the cooking basics, which laid the foundational framework for his career. While continuing his time at Blue Marlin, he also pursued a degree in culinary arts at J Sargeant Reynolds in Richmond, Virg. This education provided Chef Fromm with the essential skills that lead him to the head chef position. At the ripe age of 17, and after working at Blue Marlin for three years, Chef Fromm became the youngest Sous Chef in the company’s history.

Seeking a richer culinary scene, in addition to being closer to family, Chef Fromm made his way to Naples, Florida. Since arriving at the Sunshine State, he has been on the team of several local, award winning restaurants such as Bin 58, Turtle Club, Lurcat, Bay House and Tommy Bahamas where he met Jerry and Dayle, owners of Island Gypsy and 7th Avenue Social. They asked him to become executive Chef at Island Gypsy in Isles of Capri. After working there for two years, Jerry and Dayle offered him the Executive Chef position at 7th Avenue Social and, then, at Hogfish Harry’s. Chef Fromm has had the opportunity to serve as a private chef at many prestigious events, and has worked alongside celebrity chefs, including Chef Alex Guarnaschelli in Minneapolis. With her, they cooked for a prince from the Middle East, while Kevin Hart performed. He also catered at an NBC Sports event with Gwen Stefani in Minneapolis for 700 people. Additionally, he has worked with the owner of Monteverde and James Beard award-winning Chef Sarah Grueneberg for a private party at Bentley in Naples. Chef Fromm describes his cooking style as simple yet refined, “don’t overthink things, sometimes less is more.” He doesn't take away from the star of the dish, but rather enhances it with natural flavors. His method involves starting with the vegetable first and then works around that choice to build a delicious and flavorful dish.

Team

Pup's Dining Rules

Dogs are welcome outdoors with a few Florida dining rules to follow:

Dogs must be leashed or contained.
No begging, eating from plates or drinking from glasses.
Dogs must remain on the ground, under or close to the table for everyone's safety.
Dogs may not be on furniture or on a lap, including service and emotional support dogs.
No excessive barking.
Please be considerate of other guests for a better dog friendly dining experience.