The founder and president of Daiquiri Deck Troy Syprett was born and raised in [[Sarasota, Florida]] and is a [[University of Florida]] graduate. His idea of Daiquiri Deck came to him when he was drinkingdining at a restaurant called Fat Tuesday, which is a bar chainthat is known for its frozen drinks,duringwhen ahe tripwas tovisiting [[Key West, Florida]]. HeSyprett thoughtliked aboutthe howidea heof wouldfrozen likedrinks in a similarbar style venue inand Sarasotathought thatit alsowould servedbe fooda good idea in Sarasota and frozenthat drinks,is when thehis Daiquiri Deck's idea came to life.<ref>{{cite web|title=Welcome To Siesta Key|url=http://www.siestakeychamber.com/home|website=Siesta Key Chamber|publisher=Siesta Key Chamber Of Commerce|accessdate=16 October 2015}}</ref> In 1993, Troy opened the first Siesta Key ___location thenand lesswithin thanhalf sixof monthsa lateryear, he told his friend from his childhood friendnamed Russell Matthes, who was also awent to the [[University of Florida]] graduate who moved to Sarasota as a young child, that theDaquiri businessDeck was on "fire". After hearing this news, 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,awas born in [[Maine |Maine]] nativeand who graduated from the [[University of Maine]], knew Syprett fromwhen athey summermet hein hadSarasota spentarea induring thea Sarasota area,summer working at the Peanut Gallery on Siesta Key. Eventually, Grover 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.<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>
In 2008, John Hentschl was a executive chef at a company called Shooters International when he decided to move to the west coast of Florida. He eventually became the executive chef of the [[Columbia Restaurant]] on St. Armand's Key. He stayed at the Columbia Restaurant ___location in Florida for for 5 1/2 years until he relocated to the position of executive chef at Daiquiri Deck with their opening near his previous Columbia Restaurant in St. Armand's Key.<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>
