Meet The Team

Culinary professional for over 20 years with experience overseeing both upscale dining atmospheres, as well as casual. Ability to execute both a la carte dining requirements, as well as buffets while leading and mentoring a team.

Fanny strives to make the culinary operation at Bonita National the very best it can be by listening to the membership, modifying and changing as requested and keeping things fresh and exciting for our members. This is all accomplished while maintaining the ability to keep food costs and expenses in line.

Fanny has been with Bonita National for three years, and has helped to transform the operation into what it is today by working tirelessly to coach and teach the team and instill the same attention to detail that to her, is second nature.

The difference between the culinary operation at Bonita National and what you will find at other operations is the unwavering desire to please the membership and to do so at all costs. There is never a time when speaking with Fanny that you will not be told “We will make it happen”. The true desire to not only create meals, but experiences for our members is showcased in each meal.

Hospitality professional for over fourteen years with a diverse background ranging from fine dining establishments, to upscale resorts, to both private and semi-private country clubs. Passionate about creating memories for members and their families. No event is ever too small to not be handled with care, from birthday dinners, weddings and every interaction in between.

Strong desire to provide excellent service by continuously going above and beyond during every interaction with each member while passing this mindset on to the team. Detailed fiscal responsibility on an annual and monthly basis with an emphasis on ensuring proper cost controls and cost of goods guidelines are being met as set forth by the Board of Directors.

Committed to Bonita National and its progress, Jessica Dupree, has been with Bonita National prior to the Clubhouse obtaining its certificate of occupancy. From the very first event hosted at the Clubhouse, through expansion and build out, and turnover, through COVID operations and finally resumption of full operations. Jessica has been a part of this community every step of the way. Understanding the progress and taking pride and ownership in the operation as a whole Jessica is proud to have been a part of the growth. Programing based on constant member feedback has produced an outcome pleasing to membership and participation continues to grow each season.

What sets this community and Food and Beverage operation apart from others is Jessica’s relationships that she has been built both with the team, and with the members. Knowing and understanding what is expected and striving to always be more, and do more is easy when you genuinely care about the people you work with and the community you serve.

Hi, my name is Frank Zabala. I was born in Havana Cuba, raised in Miami FL and recently moved to Naples FL in 2015. Prior to working at Bonita National I managed most aspects of a restaurant/night club called Mangos Tropical Cafe, in both South Beach and in Orlando FL.

My role here at Bonita National, is that of front of house manager at the pool bar. I've been working here since July of 2017, I've gotten to know most of the members that live here and enjoy what I do. My role at Bonita is to manage all aspects of a busy pool bar, from taking inventory, budget and spending wisely, hiring new staff, meeting with vendors for new products, to setting up for events and birthday parties. But my top priority is to make sure that all who come to the pool bar have fun and enjoy their stay. Like I tell all of my customers, "This is your house, I'm just here to help you enjoy it."