The original concept of Daiquiri Deck came to Troy Syprett, founder and president, and a [[Sarasota, Florida]] native and [[University of Florida]] graduate, while he was drinking at Fat Tuesday, a bar chain known for its frozen drinks, during a trip to [[Key West, Florida]]. He thought about how he would like a similar venue in Sarasota that also served food and frozen drinks.<ref>{{cite newsweb|title=Welcome To Siesta Key|url=http://www.siestakeychamber.com/home|accessdatewebsite=18Siesta OctoberKey 2015Chamber|publisher=Siesta Key Chamber Of Commerce|dateaccessdate=November,16 15October 20142015}}</ref> In 1993, Troy opened the original Siesta Key ___location; less than six months later, he told his childhood friend Russell Matthes, who was a fellow [[University of Florida]] graduate who moved to Sarasota as a young child, that the business was on "fire". Matthes left his job at the [[Steak & Ale]] chain and joined Syprett. "When we first opened, I felt like i was riding a tiger, and if I fell off, it would eat me,"Syprett said. Matt Grover, a [[Maine |Maine]] native who graduated from the [[University of Maine]], knew Syprett from a summer he had spent in the Sarasota area, working at the Peanut Gallery on Siesta Key. He eventually invested in Daiquiri Deck and became a owner in the Business in 1999. A majority of the sales originally in 1993 were from alcohol it wasn't until the later years in 1999 where food was more prevalent.<ref>{{cite news|last1=Hartill|first1=Robin|title=A Full Deck|url=http://www.yourobserver.com/article/full-deck|accessdate=15 October 2015|agency=Your Observer|issue=1|date=August 13, 2014}}</ref> "When the fist Daiquiri Deck opened, more than 70% of sales were alcohol. Today, sales are approximately 60% food and 40% alcohol which is the key to the restaurant's longevity,"Russell Matthes said.
In 2008, John Hentschl, a executive chef at Shooters International, moved to the west coast of Florida and became the executive chef of the [[Columbia Restaurant]] on St. Armand's Key. He stayed at Columbia for 5 1/2 years until her relocated to the position of executive chef at Daiquiri Deck with their opening near his previous Columbia Restaurant in St. Armand's Key.
