Blue Water Grill Carlsbad Story | Dock-to-Dish Seafood Experience

The Story of Blue Water Grill

The story of Blue Water Grill is, at its heart, a story about respect—respect for the ocean, for the fishermen who work it, and for every guest who walks through our doors.

When we first imagined Blue Water Grill, the goal wasn’t to create just another seafood restaurant. Living in Carlsbad, it’s impossible to ignore how much the coast influences daily life—from the rhythm of the day to the way we gather and eat. The vision was simple: serve seafood the way it should be—fresh, honest, and thoughtfully prepared without unnecessary fuss.

Long before “dock-to-dish” became a popular phrase, it was the foundation of what we built. We formed lasting relationships with fishermen along the California Coast, creating true partnerships rather than simple transactions. When fresh swordfish, halibut, or spiny lobster arrives, we know exactly where it came from and how it was caught—and we treat it with that same care in our kitchen.

Our menu reflects the ocean itself—dynamic, seasonal, and ever-changing. The daily catch evolves with the tides, inviting guests to step outside their routine and experience something new. It’s not uncommon for someone to arrive expecting a favorite dish and leave with a new one—and that sense of discovery is exactly what we hope to inspire.

Equally important to the food is the feeling. Blue Water Grill was designed to be welcoming and unpretentious. Whether you’re coming straight from the beach or gathering for a special occasion, this is a place where everyone belongs. Great seafood shouldn’t feel exclusive—it should feel comfortable, familiar, and memorable.

We’re also excited to be part of the local culinary experience in a new way. Blue Water Grill is now a featured partner with Carlsbad Food Tours, giving guests the opportunity to experience our fresh, coastal flavors as part of a curated walking tour through the village. It’s a natural fit—connecting visitors not just to great food, but to the stories and people behind it.

Over the years, Blue Water Grill has become woven into the fabric of the village. We’ve celebrated milestones with families, watched children grow into regulars, and welcomed visitors who return year after year. That sense of community is what we’re most proud of—not just what’s served on the plate, but the connections created around it.

In the end, our philosophy is simple:
Respect the ocean. Keep it fresh. Treat people well.

Leadership & Vision

Blue Water Grill was founded in 1996 by co-founders Rick Staunton and Jim Ulcickas, who opened the first location in Newport Beach’s Cannery Village. What began as a single dockside restaurant has grown into a respected group of seafood destinations across California and beyond.

Rick Staunton, a native of Sydney, Australia, brought a unique path to the restaurant world. Trained as a barrister after graduating from the Barristers Admission Board at Sydney University, Rick practiced law for seven years before relocating to California. His transition into hospitality began in 1992 with the opening of Los Cabos, a successful mesquite grill in Del Mar. In 1998, he stepped away from that venture to focus entirely on building Blue Water Grill. Today, Rick leads the development, design, and operational vision behind each location.

Jim Ulcickas grew up immersed in the restaurant industry, influenced by his stepfather, Curtis L. Blake, founder of the Friendly’s restaurant chain. From launching a successful ice cream business as a teenager to earning a degree in economics from Dartmouth College, Jim built a strong foundation in both entrepreneurship and operations. His experience with major restaurant groups—including W.R. Grace & Co. and American Restaurant Group—helped shape Blue Water Grill’s growth from a single location into a thriving brand. He continues to oversee marketing, operations, and long-term strategy.

Commitment to Sustainability

At Blue Water Grill, sourcing seafood responsibly isn’t a trend—it’s a responsibility. We prioritize fish recommended by the Monterey Bay Aquarium Seafood Watch as “Best Choices” or “Good Alternatives,” along with selections approved by other respected certification organizations.

Our purchasing decisions are guided by strict standards for sustainability, environmental impact, and ethical aquaculture practices. As the industry continues to evolve, we work closely with our suppliers to meet—and exceed—these benchmarks, with the goal of achieving 100% alignment with recognized sustainability standards.

A Taste of the Local Catch

Our connection to the coast is reflected in the seafood we serve. Depending on the season and availability, local offerings may include:

• Albacore tuna
• Yellowfin tuna
• Swordfish
• Squid
• Seabass
• Mahi-mahi

Each dish tells a story of the waters just beyond our shoreline—fresh, vibrant, and deeply connected to place.