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Upscale & Casual Dining at Vineyards Country Club

THE CULINARY CHOICE IS YOURS

Impeccable, five-star service makes dining at Vineyards Country Club an easy choice. From the casual Mr. P’s Pub to the relaxed Acqua Pool
Bar, there’s an endless variety of culinary options to explore. Whether you are making new connections, attending a happy hour, celebrating
a special occasion or entertaining guests and family from out of town, you will find that delicious dishes, masterful presentation and attentive
service are par for the course. Vineyards Country Club is committed to offering healthy menu selections that include gluten-free, vegan, vegetarian and Blue Zones-approved options.

Mr. P’s Pub

LOCATED AT THE MAIN CLUBHOUSE

  • Open Every Day for Lunch and Dinner
  • Expansive Outdoor Terrace Dining Overlooking the Golf Courses
  • Nightly Specials with Artistic Culinary Creations
  • Seasonal New Menus
  • Full-Service Bar Featuring Happy Hour Specials, Craft Beer Flights
  • 25 Televisions to Catch the Big Game, Including NFL Sunday Ticket

Main Dining Rooms

LOCATED AT THE MAIN CLUBHOUSE

  • Open for Wednesday and Friday Night Dinner
  • Year-Round Sunday Brunch
  • Large Outdoor Terrace Dining Overlooking Golf Courses
  • Holiday & Special Events Dining
  • Live Entertainment
  • Extensive Wine List

Acqua Pool Bar

LOCATED AT THE MAIN CLUBHOUSE

  • Swim, sun and sip at this peaceful poolside retreat.
  • Open Every Day for Resort-Style Lunch and Dinner
  • Large Resort-Style Pool Bar featuring 3 TVs and Happy Hour Specials
  • Lounge Chair Dining Service
  • Covered Dining Table Also Available
  • Relaxed Tropical Menu
  • Live Music

Cafe V

LOCATED IN THE WELLNESS CENTER & SPA

  • Open Monday – Saturday for breakfast and lunch
  • Hot Breakfast and Lunch Sandwiches, Fresh Salads
  • Made To Order Smoothie Bar
  • Grab and Go Healthy Snacks
  • Protein Bars and Drinks for pre/post workout

Meet the Exceptional Culinary Team

Headshot of Chef Walter Inman

EXECUTIVE CHEF WALTER INMAN

Executive Chef Walter Inman joined Vineyards Country Club more than two decades ago. In fact, Chef Walter began his culinary career with Vineyards as an executive sous chef. In April 2014, he was promoted to his current role of executive chef.

Chef Walter is a magna cum laude graduate of Johnson and Wales Culinary School in Charleston, South Carolina. He has worked for several prestigious hotels, clubs and restaurants, including the Ritz-Carlton in Naples, Florida. Additionally, he has worked as a private chef for a local residential couple. You will often see Chef Walter speaking with Vineyards members in the dining room and after service. Chef Walter describes his culinary style as “one without borders, always evolving and incorporating traditional, upscale American cuisine with European influences.”

According to Walter, great cuisine involves two simple ingredients: top-quality products coupled with flawless technique. For this reason, some of the club’s favorite dishes include Chef Walter’s tomato basil bisque, chilled strawberry soup, Key West salad, potato encrusted salmon and bread pudding with praline sauce.

Headshot of Vineyards Country Club Executive Sous Chef Mike Whooley

EXECUTIVE SOUS CHEF MIKE WHOOLEY

Originally from Massachusetts, Chef Mike Whooley brings a passion for food presentation and proven experience in upscale dining from his previous roles at two five-star restaurants.

A national and state champion football player in high school, Mike channeled his competitive mindset into the culinary field. First, he worked his way from the role of line cook into a sous chef position at a Four Diamond Hotel and Resort. Then, in 2016, Chef Mike joined the Vineyards family.

Chef Mike has been an excellent addition to the Vineyards culinary team as executive sous chef. During his time at the club, he focused his efforts on taking member and event dining to the next level. He did such an exceptional job that, in 2018, Chef Mike married his beautiful wife, on location, at Vineyards Country Club. Today, Chef Mike looks forward to elevating the culinary experience further for Vineyards Country Club members.

Headshot of Vineyards Country Club Chef Chris Olson in uniform

CHEF DE CUISINE CHRISTOPHER OLSON

Chef Christopher Olson’s inspiration to become a chef started at an early age. During childhood, Chef Chris learned his way around the kitchen by watching his grandmother and mother cook. Eventually, he started taking over cooking holiday dinners and for family gatherings. After Chef Chris realized his true passion in life was cooking, he began experimenting with trendy, cultural styles.

Chef Chris’s first position as sous chef took place in Lenox, Massachusetts at a luxurious seasonal resort. There, he worked alongside a team to create New England fare that used fresh, local flavors. After returning to his hometown of Naples, Florida, Chef Chris became a sous chef at Baleen. There, he learned how to create, prep and execute fast-paced fine dining dishes under high pressure. You could say that is where Chef Chris feels most in his element.

Today, Chef Chris serves as chef de cuisine at the pristine Vineyards Country Club. Since joining the team in late 2019, he has created multiple menus and even specialty ice creams! “I love having fun in the kitchen and creating a variety of dishes for the members at the Club,” he said. Chef Chris is always open to suggestions for improvement as well as any special requests. You can usually find him in Mr. P’s Pub, doing what he loves most: serving! When not at work, Chef Chris enjoys cooking at home for family and friends. One of his newest hobbies is creating healthy baby foods for his six month-old son, Benson.

Headshot of Vineyards Country Club Sous Chef Britani Swaby in uniform

CHEF DE PARTIE BRITANI SWABY

Growing up the oldest of four children played a huge factor into Sous Chef Britani Swabi’s love for cooking. While she enjoys eating and cooking all different types of cuisine, Chef Britani cherishes Jamaican food the most. “It connects me to my homeland of Jamaica, and great family memories. At the age of seventeen, I moved to the United States and pursued an awesome opportunity to dive right into my career by attending Lorenzo Walker Technical College. There, I obtained my certification in culinary arts.”

Chef Britani joined the Vineyards family five years ago as garde mange, promoted to chef de
partie just a few years later. She has further enhanced her skills through on-the-job training with the seasoned, knowledgeable chefs on the Vineyards culinary team. In her current role of sous chef, Chef Britani continues to develop and advance her culinary skills while surrounded by incredible talent.