Panama City, FL: June 30, 2025 — In the historic neighborhood of St. Andrews, just steps from the bay that has long sustained the community, Chef Chris Infinger of St. Andrews Bodega is redefining what seafood means in Florida’s Gulf Coast kitchens. With more than two decades of restaurant experience, Infinger brings both skill and soul to every plate, honoring Panama City’s fishing heritage while introducing a new wave of coastal cuisine.

“Seafood isn’t just food,” says Infinger. “It’s the backbone of who we are as a community. The people who catch it, clean it, and serve it deserve every bit of applause.” That reverence for the local seafood industry and the working waterfront informs everything he does at St. Andrews Bodega. From freshly caught snapper and Gulf shrimp to seasonal selections sourced straight from St. Andrews Bay, each ingredient is chosen with care and prepared with purpose.

Chef Infinger’s approach blends creativity and restraint, celebrating the natural beauty of Florida’s summer catch. His dishes are less about overcomplication and more about storytelling. Through thoughtful technique and a deep appreciation for place, he aims to elevate the ingredients while staying true to their origins. The result is a menu that is distinctly of this region: fresh, approachable, and full of character.

Inside St. Andrews Bodega, guests find more than just a meal. The locally owned specialty market and restaurant pairs gourmet cuisine with a curated list of boutique wines, offering an experience that feels as intimate as it is inspired. From small-production vintages to inventive seasonal dishes, the Bodega invites guests to slow down, savor the flavors, and connect with the people and place behind each bite.

As Florida celebrates summer’s freshest catch, from scallops and snapper to oysters and more, Chef Infinger’s approach at St. Andrews Bodega continues to spotlight the people and places behind every dish. Much of the menu is built around daily deliveries from Tarpon Dock Seafood Market, where local boats return with the freshest catch straight from St. Andrews Bay and the Gulf. Seasonal features often highlight shrimp from a local fisherman named Roger, who spends 15-hour days harvesting the finest never-frozen shrimp aboard his boat, Southern Style. From grilled Gulf shrimp to blackened Grouper, every plate tells a story of craftsmanship, community, and care. In Panama City, sea to table is a way of life, deeply rooted in the waters and traditions of this vibrant bayside community.