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The Art of Hospitality:

Meet the people creating Naples’ most memorable experiences O C TO B E R 2 02 6

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LIFESTYLE LETTER

Naples Hospitality Shining Bright Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes Naples such a delight for the senses. Our Cover partners this month come from some of Naples most popular and acclaimed restaurants; Old Vines Mercato and The Supper Club, Prime Social and Del Mar, The Warren, Hey Day and Bicyclette Cookshop, Waxin's Mercato and Brooklyn Dough. We are so lucky to have so many different flavors and choices in our small city, and I do my best to try them all. Looking forward to a rich and bountiful start to the season. Here’s to savoring every bite this fall,

GREGORY DODGE, PUBLISHER @ N A P L E S L I F E S T Y L E M AG

October 2026 PUBLISHER

Gregory Dodge | Gregory.Dodge@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Lauren Rossi | lauren.rossi@citylifestyle.com CONTRIBUTING WRITER

Lauren Rossi

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Antanette Ray QUALITY CONTROL SPECIALIST Brandy Thomas

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Partners’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Media Partners does not assume responsibility for statements made by advertisers or editorial contributors. Information in Naples City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

14 Featured

28 32

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

At the Table with Naples Hospitality Pros A Taste of Cameron Mitchell KWP Management

On the Cover Shot by Payne Media Co at HeyDay Cookshop Photography: Payne Media Co

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Local Limelight FOOD + BEVERAGE

Local’s Choice TRAVEL

Giving Back HEALTH + WELLNESS

Culinary Creations FOOD + BEVERAGE

Expert Help FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Artist’s Palette ARTS + CULTURE

Trend Setter LIFE + CULTURE

Seasonal Setups FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

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8-11: August Launch Party, Nosh on Naples Bay 12: Zenvie Salon and Head Spa, Kiem and Ivy 13: Kat and Chaz, Jane’s Cafe on Third 14: Dream Team of Velocity Naples, The White Party at Aqua North Naples

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At the Table with Naples Hospitality Pros ARTICLE BY LAUREN ROSSI | PHOTOGRAPHY BY PAYNE MEDIA CO

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Kathy Moran Brooklyn Dough TELL US ABOUT YOURSELF/YOUR BUSINESS When people walk into Brooklyn Dough, I hope they leave with more than just a great bagel. I hope they leave feeling like they were welcomed into our home. Originally from the Boston area, I grew up in the restaurant business, where I learned that great food is only part of the experience. The way you treat people is what keeps them coming back. Those values have shaped everything we’ve built at Brooklyn Dough. Today, we’re proudly family-run. My son, Brendan, manages the shop, and my daughter is also part of our team. Both graduated from high school here in Naples, making this community the place we’ve proudly called home for years. After becoming the sole owner of Brooklyn Dough, my goal has been to build on the strong foundation that was already here while continuing to grow and create an even better experience for our customers. We remain committed to the traditions that make us unique while always looking for new ways to serve our community.

We aren’t your average bagel shop. Every bagel is hand-rolled, kettle-boiled, and baked fresh every morning using traditional methods. It’s a labor of love that begins long before the sun comes up, and it’s one we’re proud to continue every single day. What truly makes Brooklyn Dough special, though, is the atmosphere. On any given morning you’ll find neighbors catching up over coffee, visitors getting local recommendations from people in line, and regulars greeting our staff by name. Friendships have started here. Business partnerships have formed here. Families have created weekend traditions here. It’s not uncommon for customers to walk in and hear someone say, “Good morning!” before they even reach the counter. We believe a neighborhood bagel shop should be a place where everyone feels like they belong. As our customers have embraced Brooklyn Dough, we’ve also been overwhelmed by the growing demand for catering. From business meetings and school events to family gatherings, birthdays, and celebrations, we’ve received so many requests that expanding our catering program has become a natural next step. We’re excited to bring the same fresh, handcrafted quality and welcoming service that people experience in our shop to events throughout Southwest Florida. As our community continues to grow, our mission remains the same: to serve authentic, fresh-made food with warmth, kindness, and genuine hospitality. At Brooklyn Dough, we’re not just making bagels , we’re creating a place where memories are made, friendships begin, and everyone feels like family. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

WHAT’S YOUR FAVORITE PLACE TO HAVE A DRINK? WHAT IS YOUR GO-TO DRINK OF CHOICE AT THIS PLACE? Warren. Negroni. WHAT ARE YOUR TOP THREE PLACES TO TAKE OUT-OF-TOWNERS? The beach on 6th ave. A boat trip from Tin City. Gumbo Limbo. WHAT HAS BEEN YOUR MOST MEMORABLE DINING EXPERIENCE IN NAPLES? Mimoto Sushi on Tamiami...best sushi ever.

Andrea Cagliesi Waxins Restaurant TELL US ABOUT YOURSELF/YOUR BUSINESS My name is Andrea Cagliesi and I’m the GM / Part owner of Waxins Restaurant in Naples. Moved to Naples from Stockholm in 2023, to run the Waxins restaurant as a GM. Been in the restaurant business for over 40 years. We are an Italian/ Swedish restaurant & Cocktail bar situated in Mercato Plaza in Naples. This is our 3rd Waxins restaurant in Florida. The founder Patrik Waxin opened up his first venue in Alton Plaza, Palm Beach Gardens back in 2020. WHAT’S YOUR FAVORITE DATE NIGHT SPOT AND WHY? I would say for lunch Gumbo Limbo, for the service, the view and the venue, and for the evening, The Vine Room., for the cocktails, the atmosphere and the service. Cool place. WHAT’S YOUR FAVORITE SPECIAL OCCASION RESTAURANT AND WHY? Molto on Fifth Ave. Nice enviroment, top 3 Italian in Naples. Nice bar.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

ARE THERE ANY PARTICULAR CHEFS OR RESTAURATEURS WHOSE WORK YOU ADMIRE? Cosimo Picci at Limoncello and Luca di Falco at Acqua Bistecca. When you visit a restaurant, what aspects of the dining experience matter most to you? (e.g., food quality, creativity, atmosphere) No:1. Food quality. No:2. Atmosphere No:3 Service. CAN YOU SHARE A STORY ABOUT A RESTAURANT YOU DISCOVERED RECENTLY THAT EXCEEDED YOUR EXPECTATIONS? WHAT MADE IT STAND OUT? Mimoto! I went there for lunch with a friend, and forgot my glasses. I ordered food before my friend came. We got 24 sushi bites, a glass of wine and a beer. It was the best Sushi I ever had!! Damn!! We got the check and my friend said how much it was!!! But it was worth every penny.

WHAT HAS BEEN YOUR MOST MEMORABLE DINING EXPERIENCE IN NAPLES? Lola 41. It’s fun and easygoing. ARE THERE ANY PARTICULAR CHEFS OR RESTAURATEURS WHOSE WORK YOU ADMIRE? I admire anyone who consistently operates at a high level, day in and day out. WHEN YOU VISIT A RESTAURANT, WHAT ASPECTS OF THE DINING EXPERIENCE MATTER MOST TO YOU? Great service and a strong knowledge of the menu. If those are in place, the rest takes care of itself. CAN YOU SHARE A STORY ABOUT A RESTAURANT YOU DISCOVERED RECENTLY THAT EXCEEDED YOUR EXPECTATIONS? WHAT MADE IT STAND OUT? The Rooster. The quality of the food was amazing.

Perry Hotel and Tigress Chophouse

ARE THERE ANY HIDDEN-GEM RESTAURANTS OR LESSER-KNOWN SPOTS YOU LOVE RECOMMENDING TO FRIENDS AND COLLEAGUES? WHAT MAKES THESE PLACES SPECIAL? Country House and The Rooster. Both are very consistent.

TELL US ABOUT YOURSELF/YOUR BUSINESS.* I’m a Naples native and the executive chef at the Perry Hotel and Tigress Chophouse.

WHAT’S YOUR FAVORITE PIZZA PLACE? Grandpa’s Pizza. I’ve been going there since I was a child.

HOW LONG HAVE YOU LIVED IN NAPLES? I was born and raised here.

WHAT’S YOUR FAVORITE PLACE FOR A HEALTHY MEAL? True Food Kitchen.

Iggy Ortiz

WHAT’S YOUR FAVORITE DATE-NIGHT SPOT, AND WHY? I prefer being at home. I’m able to relax and don’t have to get dressed up. WHAT’S YOUR FAVORITE SPECIAL-OCCASION RESTAURANT, AND WHY? Nobu Miami—it’s always a great time, and the food is excellent. WHAT’S YOUR FAVORITE PLACE TO HAVE A DRINK? WHAT IS YOUR GO-TO DRINK OF CHOICE THERE? Celsius—anywhere and anytime. WHAT ARE YOUR TOP THREE PLACES TO TAKE OUT-OF-TOWNERS? Tin City, Naples beaches, and Country House.

WHAT’S YOUR FAVORITE PLACE TO ENJOY A STEAK? Andre’s Steakhouse. WHAT’S YOUR FAVORITE PLACE TO GRAB DESSERT? Angelic Desserts. WHERE DO YOU GO FOR CASUAL DINING? Riverwalk at Tin City. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

Jeff John The Warren At The Warren, whiskey is more than a drink. It is a conversation starter, a history lesson and an experience all its own. Located at The Collective in the Naples Design District, Warren American Whiskey Kitchen combines contemporary American cuisine, imaginative cocktails and an expansive whiskey library in a setting that feels polished yet inviting. CEO Jeffrey John describes its personality as “casual sophistication”—an approach reflected throughout the restaurant’s design, menu and beverage program. The concept was created in honor of John’s late uncle, Warren John. “Each portion of the concept was created to bring his spirit to life,” he explains. That personal connection gives the restaurant a sense of soul beyond its impressive collection of spirits. The whiskey library features celebrated labels, rare bottles and exclusive selections, while knowledgeable “Spiritual Advisors” help guests navigate different producers, regions and flavor profiles.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

The cocktail program is equally imaginative. The Japanese Clear Old Fashioned offers a modern interpretation of a classic, while the Lock and Key combines gin with pineapple, lime and lychee. For something unexpected, the Head of Lettuce features vodka, romaine lettuce, extra-virgin olive oil, chili oil and black pepper. In the kitchen, contemporary American cuisine is approached with refinement and personality. Signature dishes include Gloria’s KFC—Korean fried chicken—roasted cauliflower, Warren’s Damn Good Burger and a bourbon-brined pork chop. More indulgent offerings, including caviar nuggets, seasonal truffle grilled cheese and the Chocolate Bourbon Sphere, reflect the restaurant’s playful side. Weekend brunch brings champagne and specialties such as bread pudding French toast, prime short rib hash and eggs, and chicken and chive waffles. Yet The Warren’s defining ingredient may be its sense of community. Through private events, spirit tastings, special dinners and Warren’s Cocktail Club, the restaurant creates opportunities for guests to gather over exceptional food and drinks. “The Warren offers a space for the community to come together over the shared experience of great food and cocktails in an unmatched environment,” John says. That combination of hospitality, creativity and connection has made The Warren more than a dining destination. It is a place designed for memorable experiences—and the people with whom we share them.

J E N N I F E R

M A T T E O

J. M. E. P. E V E N T

P L A N N I N G

CELEBRATIONS | WEDDINGS | CORPORATE EVENTS WWW.JENNIFERMATTEO.COM

I n te r n a t i o n a l Ho u s e Ho te l , New O r l e a n s WHERE ART, HISTORY, AND THE SPIRIT OF NEW ORLEANS CONVERGE

ARTICLE BY BY JESSICA AMATO | THE ROAD JES TRAVELED | NEW ORLEANS, LOUISIANA PHOTOGRAPHY BY INTERNATIONAL HOUSE HOTEL © NEIL ALEXANDER

LOCA L’S CH OICE | TRAV E L

There are cities you visit, and there are cities that happen to you. New Orleans is the latter. It is the only place in America where the culture is so dense, so layered, so unapologetically itself that you cannot pass through it unchanged. Jazz was born here. The food is a religion. And the streets hold more history per block than most cities hold in their entirety. International House Hotel, tucked into the heart of the Central Business District, understands that spirit completely.

A BUILDING WITH A PAST WORTH KNOWING

Opened in 1906 as the Canal Louisiana Bank & Trust, this Beaux-Arts building became in 1943 the world’s very first World Trade Center — not the first in America, the first anywhere. Decades later, Sean Cummings, New Orleans native and entrepreneur, restored it and turned it into one of the most distinctive boutique hotels in the American South. The facade on Camp Street stands exactly as it was built. Inside, it is a designer’s canvas.

THE ART AND MUSIC THAT GREETS YOU

As you enter the hotel, you are met with walls that draw the eye up, palatial, white, and seemingly sky-high. Black and white portraits of jazz legends and cultural icons line every surface. And as you are taking it all in, the music playing wraps around all of it, a playlist that feels like someone scored the entire hotel, rock and jazz that gives this grand room its whole vibe. It is effortlessly cool, quietly seductive, every element chosen to make you feel something the moment you walk in.

THE BANKSY INSTALLATIONS

As you are drawn further into the lobby, the undeniably captivating Banksy pieces take the space to a

whole other level. These two original works now live inside International House — not reproductions, but the actual pieces, preserved and on display. To stand in front of them is to feel the full weight of what art can carry. Not in a museum, not behind glass, but right here, open to the world.

A PERSONAL WELCOME

There was a handwritten note waiting in my room from Sean Cummings, the owner of International House. The suite was lavish and expansive, with ceilings so high they made the room feel like a private ballroom, floor-to-ceiling windows, and drapery that swept the floor. It was a lot of space, in the most wonderful sense. In his note, he quoted Dylan. He riffed on Bourdain, rewriting the famous line to make it personal: “There might be a better culinary city — maybe — but there is no place more uniquely wonderful with Amato eating off your plate.” He was welcoming me back to his city. The fact that he chose Dylan and Bourdain, a musician and a chef, tells you everything about what this hotel is. New Orleans distilled.

LOA BAR: WHERE THE NIGHT BEGINS

Named for the spirits of Haitian Vodou, Loa earns its name. The curved copper bar, cascading glass globe pendants, and a glow that feels like candlelight make it one of the most intimate bars in town. The spirits list is deliberately curated. The cocktail program is inventive, precise, and built to surprise you. The bartenders are artists: tell them what you’re in the mood for and they’ll craft something impeccable around it. And then there’s the to-go cup, printed with a William Faulkner quote: “Civilization begins with distillation.” Only in New Orleans.

“International House Hotel, tucked into the heart of the Central Business District, understands that spirit completely.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

THE NEW ORLEANS THEY DON’T PUT ON THE MAP

International House is exactly the kind of place that points you toward the New Orleans most visitors never find, the one you only reach if you know someone who knows. On the way to Magazine Street, our driver took us through neighborhoods I hadn’t known existed: wide, canopied streets lined with centuries-old oak trees and grand homes, the kind of lush, unhurried neighborhood beauty that makes for a quiet ride. Spend an afternoon antiquing on Magazine Street. The finds are remarkable, and the street itself, lined with cafés and boutiques, is worth the walk. Then let the city pull you further. Book a table at N7, set inside a hidden garden that feels like it belongs somewhere else entirely — the French countryside, maybe, or Napa Valley. You won’t believe you’re in New Orleans. Seek out Evviva and Paladar 511, both neighborhood restaurants that reveal the city’s true culinary depth.

LOCA L’S CH OICE | TRAV E L

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B R IDGING T HE NE E D A NAPLES COUPLE’S MISSION TO RESTORE SMILES AND LIVES

For most of us, a smile is an afterthought, a quick curve of the lips in a family photo or a warm greeting to a neighbor. But for a combat veteran hiding behind a pandemic-era mask, a smile was a source of deep shame. For a deploying reservist, a hidden jaw infection was a silent threat that could have derailed his entire future. In Naples, Dr. Hemita Klose and her husband, Kenneth—a former FBI agent and combat veteran of Iraq and Afghanistan—are changing these stories. Through the Bridge the Gap Initiative, they do much more than fix teeth; they restore dignity and confidence to those who protect our freedoms.

G IV IN G BAC K | HEALTH + WE LLN E SS

From the Front Lines to the Chair Hemita’s path to advocacy began working with the Wounded Veterans Relief Fund, where a harsh reality quickly came into focus. "It became clear very quickly that there was a massive, unmet need for comprehensive dental care among our veterans," she says. The turning point arrived in November 2025, when the Kloses hosted a pro-bono day of service. Partnering with a powerhouse team of local specialists—Westshore Oral Surgery, Naples Periodontics, Endodontic Associates of Naples, and Coastal Anesthesia—they delivered over $196,000 in care to 47 recipients. Every partner freely offered their time and expertise. The overwhelming success inspired the permanent creation of the Bridge the Gap Initiative a 501(c)(3) nonprofit, to serve veterans, reservists, and law enforcement in Collier and Lee County. Transforming Lives, One Smile at a Time The true impact is best told through the people served. A veteran who came to them through the Wounded Veterans Relief Fund hated his smile so deeply that he admitted he actually liked the pandemic because a mask let him hide. Needing a full-mouth rehabilitation, he began a months-long journey. As his dental health transformed, his confidence soared, culminating in a proud appearance at the foundation’s grand opening to finally show off his unhidden smile. Then there is the young reservist who came in for a routine deployment exam, only to discover a terribly infected implant jeopardizing his front teeth. During their day of service, that complex surgery was delivered seamlessly with specialist partner and fellow veteran Dr. Miguel Jusino. He never went without teeth, and six months later, his smile was fully restored to health.

Beyond major rehabilitations, the initiative focuses on prevention, intercepting issues early in younger service members to protect their overall systemic and mental wellness. Rooted in Naples Generosity Formed for Collier County's protectors, the initiative is built on hyper-local impact. "Naples is a community defined by its extraordinary generosity," says Dr. Klose. "Ken and I started this to honor that spirit of giving, ensuring we sustain this culture of compassion for our children." Get Involved & Apply for Care As a federally recognized 501(c)(3) nonprofit, all contributions are fully tax-deductible: Become a Sponsor / Donate Auction Items: Local businesses can step up as a Community Sponsor or donate silent auction items for our upcoming event. Attend the Fundraiser: Join us for an exclusive Brunch & Silent Auction at Sails Restaurant on November 14, 2026. Apply for Care: Veterans, reservists, and law enforcement in Collier County can apply online. Connect: Visit bridgethegapinitiative.org or email info@bridgethegapinitiative.org.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

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A Taste of Cameron Mitchell on Fifth Avenue South Fifth Avenue South is home to a thriving and dynamic culinary scene which includes Del Mar Mediterranean, Prime Social Reserve and Ocean Prime from the nationally recognized hospitality company, Cameron Mitchell Restaurants (CMR). Del Mar blends European-inspired architecture with open-air terraces, vaulted ceilings, lush greenery, colorful terracotta accents, and inviting gathering spaces. The seasonally rotating, made-from-scratch menu draws inspiration from the coastal cuisines of Greece, Southern Spain, Morocco, France, Italy, and Turkey. Guests enjoy fresh seafood, vibrant produce, artisanal cheeses, rich olive oils, and signature spice blends featured in shareable dips, flatbreads, chilled shellfish, and wood-fired specialties. One notable menu item being the Open Fire Roasted Shellfish Platter with South African lobster tail, scallops, prawns, clams, mussels, garlic, and lemon. The Mediterranean-inspired dining destination is led by Executive Chef Phil Liesenfeld. A Columbus, Ohio native and graduate of The

PHOTOGRAPHY BY PAYNE MEDIA CO

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Ohio State University’s culinary program, Chef Liesenfeld began his career with Cameron Mitchell Restaurants more than 25 years ago before refining his skills in fine dining kitchens across the western United States. After returning to CMR, he spent the past decade leading culinary teams at Ocean Prime locations in Columbus, Denver, Phoenix, and Boston. Since relocating to Naples in 2022, he has played a key role in shaping Del Mar’s culinary experience. A new addition to South Naples, Prime Social Reserve is an exclusive, reservation-only rooftop lounge and restaurant overlooking Fifth Avenue. Featuring chef-inspired New American and modern Asian cuisine, signature sushi, handcrafted cocktails, and an expertly

Chef Alejandra, Executive Chef, Prime Social

Phillip Liesenfeld, Executive Chef, Del Mar Naples

curated wine list, the experience is elevated by personalized service and concierge-supported hospitality. VIPs enjoy access to exclusive events including chef dinners and tastings, winemaker dinners, spirits tastings with master distillers, curated receptions, product showcases, and specialty Sip & Shop experiences. Executive Chef Alejandra Bringas also brings a passion for hospitality and culinary excellence to Naples. Raised in Texas, she discovered her Rick Giannasi, GM/Operating Partner, Cameron Mitchell Restaurants

love for cooking and baking while learning alongside her mother and grandmother. After attending culinary school, she joined Cameron Mitchell Restaurants in 2015 at The Pearl in Columbus before transferring and gaining experience in other markets, such as Ocean Prime Naples where she helped open the restaurant as a lead trainer. She was promoted to her first Executive Chef role in 2021 when she opened Prime Social in Kansas City before moving back to Naples in 2022 to lead the Del Mar team and expand her culinary expertise. Now at Prime Social Reserve, she continues to lead with a people-first philosophy rooted in the family culture she values at CMR. Del Mar and Prime Social Reserve both offer Cameron Mitchell Restaurants’ commitment to genuine hospitality and culinary excellence in the heart of Naples. Overall, CMR operates 51 restaurants across 20 distinctive concepts.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

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EXP E RT H E LP | FO O D + B E VE RAGE

ZULY MARIBONA – LIFESTYLE NAPLES MAGAZINE Q&A

Beth Huffman Zuly Maribona

Tell us about yourself/your business. I’m Zuly Maribona, EVP of Operations at KW PROPERTY MANAGEMENT & CONSULTING. When I joined KWPMC in 2008, I saw an opportunity to think differently about property management. The industry was treating property management as transactional, focused on maintenance schedules, budgets, and administrative checklists. I believed residents deserved something far more elevated. I thought about the feeling you get at a world-class resort, where service is intuitive, personal, and seamless. That vision drives KWPMC’s luxury lifestyle approach. Today, we manage more than 20,000 homes in Southwest Florida, bringing hospitality principles into residential living through our core pillars: Superior People & Culture, a Hospitality-First Philosophy, and Anticipatory Care. Over the years, we’ve built on that approach with local leaders and experts who understand the communities, residents, and lifestyle that make Southwest Florida unique. Our dedicated Hospitality and Food & Beverage Division strengthens that expertise, supporting communities with culinary operations, clubhouses, restaurants, lifestyle programming, and resort-style amenities. For me, it has always been about empowering our people, honoring the trust communities place in us, and proving every day that exceptional service is at the heart of everything we do. Since working in property management, what changes are you seeing when it comes to hospitality, food and beverage, and community living? Community living is shifting toward the “micro-city” model, creating environments with fewer reasons to leave.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

Associations recognize that bringing people together requires elevated experiences, from on-site food and beverage and wellness to immersive amenities and lifestyle programming. At the heart of that shift is something simpler: people want to feel connected to where they live and the people around them. Food and beverage has become an important part of that evolution. It’s no longer simply about operating a clubhouse restaurant. Residents are looking for curated culinary experiences, gathering spaces, events, and programming that creates connection and a stronger sense of community. KWPMC’s Hospitality and Food & Beverage Division brings specialized operational and culinary expertise to help communities deliver those experiences. As those experiences become more sophisticated, expectations around service are rising. KWPMC has initiated a partnership with Forbes Travel Guide, the global authority on genuine Five-Star service. Forbes provides world-class professional development resources to organizations that make exceptional service a pillar of their business, helping us elevate the hospitality our teams bring to residents every day. Ultimately, exceptional hospitality is about human connection, understanding people, anticipating their needs, and making them feel cared for. The next frontier is pairing that human connection with data-driven personalization, using technology to create more seamless experiences without losing the personal touch that makes hospitality meaningful. Ultimately, the biggest transformation isn’t one flashy amenity. It’s combining local expertise, hospitality, food and beverage, wellness, smart technology, and genuine human connection to create seamless, intuitive living right at home.

What makes KWPMC’s approach to hospitality in Southwest Florida different? What makes KWPMC’s approach different is that hospitality isn’t an amenity or an add-on. It’s integrated into how we manage communities and approach the resident experience. Our Hospitality and Food & Beverage Division supports communities with culinary operations, clubhouses, restaurants, lifestyle programming, and resort-style amenities. But exceptional hospitality comes down to people. Growth in this business only happens when you have passionate leaders who live and breathe service excellence. That’s why having talent like Beth Huffman, Business Development Manager, and Andrew Holmes, Regional Vice President, makes such an impact. Beth has been instrumental in expanding our presence across the Gulf Coast, cultivating partnerships and connecting communities with tailored solutions. Andrew brings hospitality, culinary, and food and beverage experience, combining that foundation with deep operational expertise to elevate the lifestyle and experience for residents. We’re continuing to invest in experiences through our partnership with Forbes Travel Guide, the global authority on genuine Five-Star service. Forbes provides training resources to help us bring service principles directly into the communities we manage. Together, it creates an approach that can support everything from luxury high-rises to sprawling HOA communities. Whether it’s our front-desk, concierge, culinary, or management teams, the goal is to understand the people we serve, anticipate their needs, and create human connections that make a community feel like home.

Together, it creates an approach that can support everything from luxury high-rises to sprawling HOA communities.

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PRESIDIO Hospitality A New Beat on the Paradise Coast ARTICLE PROVIDED PHOTOGRAPHY BY PAYNE MEDIA CO

Naples has long been defined by white-gloved luxury and timeless resort elegance. But beneath the palms, a fresh wave of culinary energy is shifting the tempo, and it is being led by two talented ladies. At the heart of this evolution are Colleen Dunavan and Chef Kayla Pfeiffer. The pair first crossed paths in the local dining scene, discovering a shared philosophy: hospitality shouldn’t feel rigid, and dining out in Southwest Florida ought to offer something genuinely different. Dunavan brought an intuitive mastery of front-of-house warmth and operational vision; Pfeiffer brought CIA-trained technical precision wrapped in a rebellious, flavor-first attitude. By 2023, their shared passion for taking care of people, and pushing boundaries, led them to officially lock arms and launch Bicyclette Cookshop. They connected with Louie Mele, who owned Fit & Fuel Café, to reimagine the space in a quick three months. Bicyclette was designed as an antidote to predictable dining. Unpretentious yet deeply polished, the kitchen turns out whimsical New American plates that balance high-low sensibility. Elevated Gulf seafood, playful caviar setups, and global twists that keep local palates guessing. The response was immediate and overwhelming. Critics and locals alike flooded the dining room, earning Bicyclette rave reviews from day one. Within its first two years, the industry’s highest honors followed: Bicyclette earned a coveted Michelin recommendation alongside a James Beard Semifinalist nod for Pfeiffer, cementing the young restaurant group as a national force to watch. Never ones to coast on success, the duo expanded their vision with Heyday Cookshop. Designed as a dynamic space featuring

NOW OP E N | FO O D + BEVE RAGE

Colleen Dunavan

Louie Mele

a chef residency program, an extensive wine and vermouth program, and a dedicated hi-fi vinyl listening room, Heyday offers Naples a cultural hub where music, art, and food collision seamlessly. For Presidio Hospitality, this is only the beginning. Dunavan and Pfeiffer have proven that Naples is hungry for original, high-energy concepts. As the future unfolds, the team remains focused on bringing new, fun, and unexpected ideas to this sun-soaked coast. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

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OLD VINES

M UST SE E | FO O D + BEVERAGE

A M O D E R N G AT H E R I N G P L A C E R O O T E D I N H O S P I TA L I T Y

Sophia Kiasi

Zachary Bingham

At Old Vines Restaurant Group, dining is designed to be more than a meal—it is an opportunity to gather, discover and connect. The concept took shape in 2022, when Zachary Bingham reconnected with hospitality leader Brooke Kravetz as she assembled a team with partners Rick Taranto and Jon Ellms of the original Old Vines Wine Bar in Kennebunk, Maine. When rising commercial real estate costs delayed plans for a larger wine bar, the team discovered an intimate 30-seat space on Davis Boulevard and opened the original Old Vines Supper Club. The restaurant blended the convivial spirit of 1930s-era supper clubs—where dinner often included music, dancing and entertainment—with a contemporary tasting-menu experience. Naples embraced the concept, allowing the group to expand quickly. Old Vines opened its flagship Naples wine bar at Mercato in November 2023. In October 2025, The Supper Club relocated to a larger space at The Galleria Shoppes in North Naples, just minutes from the Mercato location.

Today, Executive Chef Sophia Kiasi oversees menu creation and culinary training at both restaurants, while Bingham leads wine programming and hospitality training. Old Vines offers soulful, globally inspired cuisine alongside a robust, award-winning wine program. The Supper Club delivers a hyper-seasonal prix-fixe dining experience, with its menu rotating three times each week. “Our goal is to revive and inspire the philosophy of restaurants as ‘third places’ -- the crossroads between work and home where the broader community gathers to reconnect, relax, reinvigorate, and restore one another and themselves,” Bingham says. That mission extends beyond the dining room. For Bingham, exceptional hospitality begins with authenticity, consistency and a team culture rooted in genuine care. “Taking care of your people is the number one most important investment that an operator can -- and should -- make,” he says. Through thoughtful food, expressive wine and warm hospitality, Old Vines is creating the kind of place guests return to—not only for what is served, but for how it makes them feel. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

After a successful summer season in Nantucket, artist Leslie Berenson is looking ahead to an exciting new chapter in Naples. Known for her serene coastal scenes, luminous waters, and dreamlike depictions of boats resting on still harbors, Berenson recently introduced her work to collectors on Nantucket Island, a place that feels especially meaningful given her New England roots. The response was overwhelmingly positive, bringing her artwork to new audiences while reconnecting her with the coastal

A RT IST ’S PA LE T T E | ARTS + CU LT U RE

ARTICLE BY DANIELLE LAUER

A NEW CHAPTER FOR LESILE BERENSON

In recent years, Berenson faced one of the greatest challenges of her life when she was diagnosed with stage 4 lung cancer. The experience changed her perspective in profound ways. After successfully overcoming the illness and regaining her health, she emerged with an even deeper appreciation for creativity, family, and the simple privilege of spending time in the studio. That gratitude is reflected in both her work and her outlook. Rather than slowing down, Berenson continues to paint daily, always accompanied by her beloved dog Luci, who faithfully keeps her company in the studio. Together, they spend long hours surrounded by canvases, brushes, and the peaceful coastal scenes that have become beloved by collectors throughout the world. As Naples enters another busy season, Berenson is embracing the future with optimism. Between new paintings, new gallery representation, and the momentum from a successful Nantucket summer, she is entering this next chapter with both excitement and appreciation. For collectors, it is an opportunity to experience new work from an artist whose paintings remind us to slow down, reflect, and find beauty in life's quietest moments. Leslie welcomes you to view her new work at Jones & Jeffries Gallery. Website: leslieberensonfineart.com Contact: danielle@leslieberensonfineart.com

landscapes that first inspired her as a young artist. Now, as Southwest Florida prepares for season, Berenson is focused on a growing collection of new work and a new partnership with Jones & Jeffries Gallery, located at 751 12th Avenue South. For Berenson, the gallery represents an exciting opportunity to share her newest paintings with local collectors. Much of her recent work explores the light, atmosphere, and quiet moments that have become her signature, qualities that continue to resonate with collectors drawn to a sense of peace and reflection. While her career has taken her around the world, Berenson's artistic story began in New England. Raised in a Massachusetts coastal town, she spent countless mornings fishing with her father and watching sea smoke rise from the water at sunrise. Those peaceful experiences continue to influence her work today. After earning her Bachelor of Fine Arts degree from the Art Institute of Boston, Berenson built a successful career as a fashion illustrator and Creative Director before eventually returning to her first love, painting. Today, she resides in South Florida and paints every day, creating artwork that reflects both her New England upbringing and her life along Florida's coast. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

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A NEW FAMILY TRADITION

BEGINS AT SOUTH SEAS

For families searching for a Southwest Florida getaway that offers something for every age, South Seas, a beach-front resort on Captiva Island, has unveiled an exciting new reason to visit. At the heart of the resort's latest enhancements is Captiva Landing, a dynamic family destination designed to bring guests together through recreation, dining, and entertainment.

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During a recent stay with family, it quickly became the hub of our vacation, and the place our children asked to return to again and again. At the center of the experience is Bottlenose Bay, an interactive water playground featuring twisting slides, tipping buckets, and splash zones that kept the kids entertained for hours. Older children can head to the arcade for a little friendly competition, while parents can slow the pace with a float along the Gulfstream Lazy River or simply relax poolside and take in the island atmosphere. One of the things that makes Captiva Landing so successful is how seamlessly everything flows together. Families can move from the water attractions straight to Flippers, the casual on-site dining spot serving crowd-pleasers that make lunch easy without ever having to leave the fun. It's the kind of place where sandy feet and swimsuits fit right in. What makes Captiva Landing especially appealing is how naturally it complements the larger South Seas experience. Rather than replacing the timeless charm the resort is known for, it adds a new and exciting gathering place where families can spend the day together before heading off to explore everything else the property has to offer. Spread across more than 300 acres of Gulffront paradise, South Seas invites guests to spend their days biking the property, shelling along pristine beaches, kayaking through surrounding waters, or setting out on boating and fishing excursions. With multiple pools, watersports, restaurants, shopping and shelling - there are endless opportunities to experience Captiva's natural beauty and ensure there's something for every generation. What stood out most during our stay wasn't any single attraction, it was how effortless everything felt. The kids bounced between Bottlenose Bay and the arcade, the adults found moments to unwind, and somehow everyone ended the day together, watching another unforgettable Captiva sunset. Captiva Landing adds an exciting new chapter to the South Seas story, while staying true to what has always made the resort special: creating the kind of family memories that bring guests back year after year.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / N A P L E S

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients: • • • •

• • • • • • • •

2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

S EASON A L SE T U P S | FO OD + BE VE RAGE

¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at Lulu’s Bakery. La Baguette offers seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

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