“Tell me a beer style you enjoy and I’ll guide you to an exciting new drink experience!” Zac Tranten, manager of the Burgee Bar, revels in the Burgee’s wide and wonderful collection featuring craft beers from small breweries all over the country. Zac says, “The small breweries produce excellent beer in limited numbers. My pleasure is to offer local products, unique in taste, that Members might never find anywhere out of Florida. One, in particular, is brewed especially for us at Ocean Reef. Tampa Bay Brewing Company has created a delicious beer called The Point. It’s served in our restaurants. Do yourself a favor and ask for it!”

Energetic Zac thrives on the nightly Burgee action. He says, “Our chef, Antoine Armani, and I meet weekly to come up with great dining choices. He runs the kitchen, but we know that our success depends on total satisfaction for our guests. We plan to have more of our popular beer dinners next season. One new idea is to have a Beer Wine Showdown, both libations to be offered with each course. It’ll be interesting to see which is more popular in our casual dining atmosphere although many diners are used to choosing a drink from our extensive wine and spirits collection.”

Zac’s expertise and confident management style is the result of seven years of hard work and learning from mentors. At first, he was a bus boy and server at Palm Court, then a server at the elegant Islander, then a supervisor and assistant manager at the Burgee Bar. Zac says, “Working with Dennis Courtney, the previous Burgee Manager, has made me into who I am today. His knowledge of F&B operations inspires me.”

Zac came to Ocean Reef from snowy terrain in the mountains of western Maine. His parents own and operate a grocery and supply store as the last stop before a ski resort. Zac knew that warm weather would be more nurturing for his career. He says, “I threw a suitcase in a car and with my family’s blessing, I traveled south. I have never regretted that decision. I love Ocean Reef Members and my team at the Burgee. There is never a day when I’m not excited to come to work.”