Skillets staff and guests gathered outside the restaurant for a ribbon-cutting ceremony, holding a red ribbon beneath the Skillets Breakfast & Lunch sign.

About us

Southwest Florida's home for fresh, made-from scratch breakfast and lunch

Collage of smiling guests and Skillets staff inside the restaurant, with a server delivering a salad to a seated guest and the Skillets Breakfast & Lunch logo below.

Our story

The story and heart behind skillets

The story of Skillets begins long before Naples. In the early 1970s, Ross Edlund was studying at Northwestern University and heading toward law school—until a part-time baking job sparked a passion for food and hands-on craftsmanship. He later co-owned Let Them Eat Cake, a bakery chain with eight Chicago locations, learning what it meant to build something from scratch.


During a family trip to Southwest Florida, Ross and his wife, Noreen, fell in love with Naples—the warmth, the community, and the banyan trees. They soon moved south with a dream to open a place where great food and genuine hospitality came naturally.


In 1995, they opened the first Skillets Restaurant in Naples, founded on one simple idea: guests should feel at home and enjoy a truly great meal.


Today, Skillets continues to grow with the support of Rosser Capital Partners, who share the same commitment to quality, hospitality, and made-from-scratch values the Edlunds started.


“Our mission has always focused on preparing homemade, delicious, and nutritious breakfasts and lunches from scratch. We are committed to providing top-notch, friendly, and efficient service in an inviting and comfortable surrounding.”


Ross & Noreen Edlund


Breakfast spread featuring pancakes, bacon, scrambled eggs, fruit-topped waffles and French toast, tacos, avocado salad, and avocado toast with poached eggs and hash browns.

Philosophy

Made from scratch, always fresh

At Skillets, we believe the best food comes from fresh ingredients and genuine effort. Every dish we serve is made from scratch—from our house-baked breads and famous scones to our slow-roasted corned beef brisket hash and three-day fermented waffle batter.


We use premium, thick-cut Smokehouse bacon, fresh-squeezed Kennesaw juices, AA large eggs, and locally sourced dairy from the Dakin family farm. Even our private-label Guatemalan coffee and imported English tea are chosen with care.


We don’t take shortcuts because the details matter. They’re what turn breakfast into comfort—and comfort into community.

Exterior view of Skillets restaurant for breakfast and lunch

Our locations

15 Locations. One Skillets family

What began as one neighborhood breakfast and lunch spot has grown into 15 Skillets locations across Southwest Florida. Our team—many of whom have been with us for over 20 years—are the heart and soul of what we do.


Each restaurant shares the same warmth, attention to detail, and made-from-scratch goodness that started it all. Because no matter which Skillets you visit, you’re part of our family.

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Smiling diner at Skillets with scrambled eggs, a waffle topped with strawberries, blueberries, bananas, and whipped cream, and a creamy iced drink.
Golden-brown pancakes cooking on a large flat-top griddle in a restaurant kitchen.
Golden French toast dusted with powdered sugar and topped with whipped cream, surrounded by sliced strawberries and blueberries.
Orange juice with an orange slice, a Bloody Mary garnished with bacon and celery, and a creamy iced drink topped with whipped cream and caramel drizzle.
Gloved kitchen staff member holding a plate of steaming scrambled eggs, with sunny-side-up eggs in the background.
Skillets restaurant team posing together in branded uniforms inside the wood-paneled dining room.

Join the Skillets family

Our team is what makes Skillets special.  If you love early mornings, fresh coffee, and a welcoming environment where care matters, there’s a place for you here.