Members of Grey Oaks indulge in an exclusive dining experience unlike any other, with spectacularly designed menus featuring fresh, local ingredients and rotating seasonal items. With four beautifully appointed restaurants, members can choose from a formal, intimate setting to casual and al fresco dining with breathtaking views. Our venues also serve as the perfect setting for catering special occasions and celebrations.

To complement our exquisite dining menus, the club offers over 600 selections of the finest and rarest wines carefully curated by Victor Valdivia, our Head Sommelier. His expertise has garnered significant attention, earning him a feature piece, "Inside The Process of Wine Expert Victor Valdivia," in Naples' magazine, Gulfshore Life.

In addition, Grey Oaks' culinary department boasts an internationally acclaimed Certified Master Chef, Derin Moore, who is one of only 65 Certified Master Chefs in the United States. This designation is the highest level of certification available from the American Culinary Federation. Derin is a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York. Chef Moore was featured in a cover story for Golf Kitchen magazine entitled "A Master Chef Shaping Culinary Careers at Grey Oaks." The expansive article highlighted Derin's illustrious career and the importance mentoring played in it both as a mentee and mentor. Several pictorial layouts beautifully captured his culinary talents, and many of his menus were shared with the readers.  

The club has sushi chefs, trained by globally renowned Chef Nobu Matsuhisa, stationed in the Pool Café at our sushi bar.  The sushi program consistently sells over 10,000 pieces a year and has become a hit with our membership.