The Global Vision
I had a dream – start a restaurant with bold flavors, tantalizing textures and ingredients from around the world, then fuse those
flavors in a way that brings them together in a harmonious whole. I also wanted an environment where people could share with
one another all the different flavors by offering global 'Tapas'. There is variety of table shares, small, medium, and large plates so
that everyone could feel free to sample numerous dishes.
In addition, I wanted the beverages to reflect all the different flavors that complemented the eclectic menu, no matter how
unique the dishes were. So for years I worked as a 'Mixologist' brainstorming and making cocktails that were one of a kind. So,
with 14 Global the quality bar was set . The elaborate cocktails are infused with only the best ingredients mother nature has to offer,
each one hand crafted. You can taste the freshness of each unique cocktail because they all contain citrus fruit that is squeezed at
the time the drink is assembled. Also, the wine list is composed of bottles and glasses that I have not only personally researched,
but subjected to tastings that critically assess their yummyness.
You are sitting in my dream come true. I hope that you love it as much as I do!
I had a dream – start a restaurant with bold flavors, tantalizing textures and ingredients from around the world, then fuse those
flavors in a way that brings them together in a harmonious whole. I also wanted an environment where people could share with
one another all the different flavors by offering global 'Tapas'. There is variety of table shares, small, medium, and large plates so
that everyone could feel free to sample numerous dishes.
In addition, I wanted the beverages to reflect all the different flavors that complemented the eclectic menu, no matter how
unique the dishes were. So for years I worked as a 'Mixologist' brainstorming and making cocktails that were one of a kind. So,
with 14 Global the quality bar was set . The elaborate cocktails are infused with only the best ingredients mother nature has to offer,
each one hand crafted. You can taste the freshness of each unique cocktail because they all contain citrus fruit that is squeezed at
the time the drink is assembled. Also, the wine list is composed of bottles and glasses that I have not only personally researched,
but subjected to tastings that critically assess their yummyness.
You are sitting in my dream come true. I hope that you love it as much as I do!
The Global Team
Tia Sexton - Mixologist / Owner
I am a Bethany area native with 27 years experience in the restaurant industry. My passion is creating cool cocktails and an equally cool food menu. Please enjoy your evening and let me know if there is anything I can do to make it even more enjoyable. Cheers!!!!
I am a Bethany area native with 27 years experience in the restaurant industry. My passion is creating cool cocktails and an equally cool food menu. Please enjoy your evening and let me know if there is anything I can do to make it even more enjoyable. Cheers!!!!
Colby Hill- Executive Chef
Chef Colby Hill grew up in Vero Beach Florida where he spent much of his time on the river and enjoying the beach. He began his culinary journey for a catering company in Winter Park as an after school project, where he became captivated by all the combinations of flavors and techniques. After high school he spent years working in kitchens, from his home town Orlando to Washington DC and eventually Ocean City. He quickly worked his way through many kitchen postions, with titles such as Commis, Chef Garde Manger, Saucier and Patissier. He Acquired hands on knowledge with many cuisines ranging from french traditional to coastal contemporary, mediterranean, spanish tapas, and caribbean cuisines. After moving to Ocean City Md. in 2003, Colby worked for Jules Fine Dining and most recently Longboard Cafe. Seafood has always been close to his heart having grown up so close to the water. He also has the highest standards when it comes to choosing
the freshest produce and ingredients.
He will soon be exciting your tastebuds
with his fascinating global flavors.
Chef Colby Hill grew up in Vero Beach Florida where he spent much of his time on the river and enjoying the beach. He began his culinary journey for a catering company in Winter Park as an after school project, where he became captivated by all the combinations of flavors and techniques. After high school he spent years working in kitchens, from his home town Orlando to Washington DC and eventually Ocean City. He quickly worked his way through many kitchen postions, with titles such as Commis, Chef Garde Manger, Saucier and Patissier. He Acquired hands on knowledge with many cuisines ranging from french traditional to coastal contemporary, mediterranean, spanish tapas, and caribbean cuisines. After moving to Ocean City Md. in 2003, Colby worked for Jules Fine Dining and most recently Longboard Cafe. Seafood has always been close to his heart having grown up so close to the water. He also has the highest standards when it comes to choosing
the freshest produce and ingredients.
He will soon be exciting your tastebuds
with his fascinating global flavors.
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