For over two decades, Global Grill Tapas Bar and Restaurant has earned its reputation as one of Pensacola’s most beloved fine dining restaurants—known as much for its tapas cuisine as for its tight-knit team and low staff turnover. When sixteen-year veteran leader and General Manager Steve Balon stepped away to retire and spend time with his family, it was clear: it would take someone special to step in.
GM Andrew Frisbie setting up for dinner service at Global Grill Tapas Bar and Restaurant.Enter Andrew Frisbie—a Navy veteran, lifelong hospitality pro, and self-described empath with a laugh so distinct it once earned him “Best Laugh” in high school.
He’s not just taking the reins; he’s continuing a legacy with humility, heart, and a whole lot of experience.
We sat down with Andrew to talk tapas, leadership, pigs, and what makes Global Grill such a rare gem.
From Pig Farm to Pensacola
“So… pig farming?”
“Yup,” Andrew laughs. “I grew up on one of the largest pig farms in Wisconsin. We had an exclusive deal with Oscar Mayer. But after the swine flu hit, that was the end of it.
The loss led Andrew to enlist in the U.S. Navy, where he served as a cryptologic technician. “Radar systems,” he says with a wink. “Still classified for another 65 years.”
The military brought him to Pensacola, but it was the city’s people and potential that convinced him to stay.
A Natural in the Industry
Andrew’s start in hospitality came while he was still in the Navy—working the door at Bamboo Willie’s on weekends. “I moved up to barback, then bartender. I was there for seven years. From there, I did stints at Blazzues, Riptides, Casino Beach Bar, Margaritaville… I’ve worn just about every hat.”
After COVID, Andrew stepped away from the industry. “My partner Jessica and I had agreed—no more weekends, holidays, the grind.
But then Jane texted me out of the blue.
Jane Taylor, co-owner of Global Grill, sent a text that simply asked: “You got a minute to talk?”
And Jessica read it, looked at me, and said, “Okay, here we go!”
Why He Said Yes
“It was an easy yes,” Andrew says. “This place is different. The legacy, the culture, the team—it’s like nothing else. Honestly, it’s the only place that could have pulled me out of retirement.”
He’s right. Global Grill isn’t just a restaurant—it’s a family, and some of the team members have been with Chef Frank and Jane since they opened the doors in 2003.
“People don’t leave here. If there’s an opening, it’s usually because someone moved away or passed away. That’s how strong the culture is.”
Five Weeks In
His first month has been, in his words, “a dream.”
“I’m used to coming into places where I’m hired to fix problems. Here, the machine runs smoothly. It’s a family mentality. Everyone knows their role and supports each other. I’m here to make sure they have everything they need to keep thriving.”
What Andrew Brings
Calm Under Pressure – “If the wheels fall off, I stay level. Saturday night after Gallery Night, we had a full house, four massive parties, and we all made it work.”
Empathetic Leadership – “I don’t yell. If there’s an issue, we talk. I used to think I was a pushover, but my old teams say I was fair and clear—and that is what I want to continue to be.
Respect for the Legacy – “I’m not here to change Global Grill. I’m here to honor what’s been built by Chef Frank, Jane, Balon, and the rest of the team and keep it thriving.”
What’s His Favorite Dish?
“You’re killing me,” he laughs. “The tapas here? I can’t even get to the entrées. But if I had to pick—it’s the barbecue shrimp. That sauce? I’d drink a bowl of it.”
The Name’s Not a Nickname
Yes, Frisbie is his real last name.
“It comes from Frisbie’s Pies, my family’s bakery in Connecticut. College kids started tossing the pie tins. And that’s where the Frisbee got its name. For real. Look it up! Even in Back to the Future III, you can spot a Frisbie’s Pie tin.”
I looked it up. Turns out, this story of his had real flight behind it.
From Google:
“The name “Frisbee” comes from the Frisbie Pie Company, whose pie tins were tossed around by college students in New England. Walter Morrison, who created a plastic version of the flying disc, later had his product named “Frisbee” by the Wham-O company after they noticed students calling it that.”
Good News, Pensacola
When asked what the good news is about him joining Global Grill, Andrew smiles.
“People who haven’t been here in years are coming back. Or they’re discovering it for the first time. And the response has been overwhelming—‘You’re perfect for this,’ ‘You’re such a great fit.’
It’s humbling. I’m just here to carry the torch.”
He credits his partner Jessica—his biggest supporter for 17 years—with helping him say yes to the job. “She said, ‘You can’t NOT do this. You’re too good at it.’ And the first week, she told mutual friends, Brian and Tommy: ‘I haven’t seen him this happy to go to work in five years.’ That meant everything.”
My Final Words on Frisbie (Because that is what 99% of what Pensacola calls him)
Frisbie’s energy is contagious. His laugh is unforgettable. His empathy is his superpower.
And above all, he gets what makes Global Grill special.
“Jane brings the heart. Frank sends you love from the kitchen. It’s that one-two punch of being fed with excellence and cared for deeply. I’m honored to be part of it.”
Pensacola, we are in good hands.
To make reservations at Global Grill, call 850-469-9966. Tell them Lisa at Local Pulse Pensacola sent you and that you want to meet Frisbie.
