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Cypress Woods is open for Member-only dining.
As you enter our newly remodeled Clubhouse lobby you will immediately be drawn to the panoramic view through the main dining room windows that showcase the view of our golf course and natural preserve.  Relax and enjoy a meal in our Main Dining Room or dine out back on the recently expanded Terrace Patio, with a front row view of the 18th Hole. Executive Chef Matthew Wreski and his culinary team provide a level of service and hospitality that exceeds expectations.

Dining Hours

Reservations: 239-593-5311
Our Grille Room offers daily Happy Hour with reduced price drinks from 2 p.m.-6:30 p.m.  We offer a full liquor bar with a compliment of draft and bottle beers, wine, and champagne. Multiple television screens, cold beverages, good food, and a friendly bar staff make for the elements of a good time. We offer a lighter fare Grille Menu as well as full dinner entrees.
Member Socials are typically held the first Thursday of the month beginning at 5 p.m. and feature food and entertainment (DJ or live entertainment) and an extended Happy Hour!  Check the events calendar on the website or call the Restaurant for more details.

Please Note:  Cypress Woods is a Cashless Club. Purchases are payable by Member charge (Members and Annual Tenants only) or credit card.



Matthew Wreski


Executive Chef

Born in Pensacola FL to a Naval Aviator Military Family, Matt grew up as a Naval Brat living in a variety of places such as Texas, California, Mildenhall U.K., Maine, and Jacksonville FL. Matt began working in restaurants as a short order cook and realized that he had a passion for cooking while running the kitchen at Brittingham’s Irish Pub. He attended Johnson & Wales University located in Charleston SC and worked as a line cook at The Harbour Club, part of ClubCorp. After graduating with Honors, Matt became the Executive Chef after only 3 Years. He met his Wife Julia there and had 2 Boys, Dakota and Gunner. Later welcoming twin girls. Matt received his certification as an Executive Chef for Clubcorp and during that time became the Regional Executive Chef for the Southeast. He accepted an offer for Imperial Golf Club in Naples, where he worked for thirteen years before joining the Cypress Woods family in 2016.


Gina Hill


Sous Chef

Chef Gina was born and raised in South Florida. She received her Associates Degree in Culinary Arts at Johnson and Wales University. Her internship was completed at Seasons 52 where she then went to the Ritz Carlton after Graduating. She later ended up with Chef Matt at Imperial Golf Club and continued her career with him when he came to Cypress Woods. Although Gina can make up a mouth-watering ‘heart-attack on a plate’, she focuses on nutritional eating in ways to make it more fun and enjoyable as health and fitness are a big part of her life.

Professional Staff


Bill Sargent


Food & Beverage Director

Bill Sargent was born and raised in Wheeling W.V. He followed the sun and fun and landed in West Palm Beach Florida. Bill finished Bartender School in Ft. Lauderdale before landing a job at the “5 star rated” Breakers Resort on Palm Beach. That is where Bill began to learn five-star service. Yes is the answer, now what is the question?

Bill has had the opportunity to work at many great places over the years including Hawk’s Kay in the Keys, PGA National in Palm Beach Gardens, Laron de Beach Club in the Hamptons N.Y., The Landings in Savannah, Ga., and Frenchman’s Creek in Palm Beach Gardens, FL. Bill met his Wife Tish while working in Savannah at the Landings Club and were married inside one of their four clubhouses. Bill and Tish later relocated to Southwest Florida for Bill to pursue a position at Bonita Bay in Bonita Springs. He joined Cypress Woods in 2012 and call Ft. Myers their home with their two cats Arnie and Palmer.


Geovani Lopez


Assistant Food & Beverage Manager

Bio Coming Soon!