A restaurant does not make fresh seafood, but fresh seafood makes the restaurant!

we are committed to providing the freshest seafood
in Naples! - The Fish Crazy Team


Sunday - Thursday: 11:00am to 9:00pm
Friday & Saturday: 11:00am to 9:30pm

Our Story

Are we Crazy about Fish or 

Is the Fish we prepare Crazy delicious?

Either way, you will be sure to enjoy our fun casual Florida fish house that serves the freshest fish in Naples / Bonita Springs. Fish Crazy combines the old-world charm of South Florida with timeless, classic cuisine that has been honed to perfection.  Randy Essig has a following that goes back almost two decades as his name is synomous with serving fresh seafood with a homemade flair.

Fish Crazy opened in February 2015 and instantly became a big hit. Casual, laid back atmosphere that displays our fresh fish, which is delivered daily. Prepare yourself for a treat with truly remarkable seafood dishes using authentic south Florida recipes.

Whether you are in the mood for fish & chips or one of Chef Hector's culinary masterpieces, you will enjoy yourself and appreciate the value. We have a simple philosophy at Fish Crazy: use fine, local ingredients, coupled with traditional cookery to create an incomparable and exceptional dining experience. Remember- "fresh fish is not cheap, but cheap fish is not fresh!"

Bon appetit!

General Manager

Mike George has a passion for the culinary arts and has been in the restaurant and hospitality industry for over 25 years.  Mike grew up in Indianapolis, and the restaurant industry, before moving down to Naples approximately 3 years ago with his wife and family.  

In March 2016, he joined the Fish Crazy team demonstrating strong leadership and guidance for Fish Crazy. Leadership is not a position or a title, it is action and example and Mike practices these thoughts.

As a startup business, there are many challenges that need to be overcome. Mike brings a very positive attitude to Fish Crazy and has been instrumental in making necessary adjustments to the restaurant operations.

We are grateful to have Mike at the helm, even if he thinks he is Batman.

Executive Chef

Hector Hildago began cooking because he loves food.  Born in Santa Cruz, Mexico, Hector began cooking at the age of 17.  After migrating to the United States, he began his career in New York City and then Boca Raton. Chef Hector has resided in Naples for the past 14 years where he was the Chef of Randy's Fish Market (recently closed) and LaPinata as the chef / owner for many years.  

With an inherent passion for cooking, but no formal training, Chef Hector has been recognized in the local community as an outstanding chef capable of creating culturally diverse and seasonally driven cuisine. Chef Hector takes extreme pride in his preperation of food and creating amazing dishes that encompass a unique cuisine with spices from different cultures. 

We are very fortunate to have Hector on our team and his specials have become a big hit among diners.    


Ashly Barnes is a Florida cracker, born and raised in Southwest Florida. Ashly has been molding her skills in the restaurant industry for the past 10 years.

Ashly has been with Fish Crazy since November 2015 and was recently promoted during the summer of 2016 to a manager position of restaurant operations.  With years of experience as a server and bartender, she truly understands customer service and front of the house operations.

When she is not working, she enjoys spending time with her 6 year old daughter and time outdoors.  She is an avid angler and has been featured in several fishing magazines. Ashly brings core values and has a very positive attitude.  We are delighted to have Ashly on our team.

Managing Partner

Born in New York, Doug has been an entrepreneur since he was a minor, making his first real estate investment at the age of 17 and becoming a licensed Florida real estate broker one year later. 

After finishing college, Doug jumped into the business world with both feet creating unique opportunities while offering a strict discipline for accomplishing investment goals. His private equity firm deployed +$30 million  purchasing distressed debt & assets in Southwest Florida during the Great Recession. 

After selling Tamiami Square in late 2015, (plaza that houses Fish Crazy) he shifted his focus towards the operations of the restaurant. Doug has been the driving force for transitioning the restaurant towards technology and creating an organizational structure that is streamlining operations and improving customer satisfaction. His multifaceted industry knowledge, unique rapport with people and meticulous attention to product quality mark his career and his successful ventures.



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