The Suleiman family was determined to build on the long-standing reputation for high quality and elevated service when they took over the Legacy Restaurant at the Nancy Lopez Country Club in 2018.

Their goal: to build on that reputation through innovation and daily attention to detail.

Today, the restaurant reflects that effort, shaped by feedback, curiosity and commitment to continual improvement.

Partner Joseph Suleiman says none of that is accidental. His family sees high standards not as a finish line but a daily pursuit. 

“We work every day to get to a wow factor,” he says. “If we don’t get it, we keep trying.” 

That mindset guides Legacy’s decisions and how the team responds to guests.

“A lot of what we create comes from listening,” he says. “When we’re out on the floor, we notice what guests respond to and how the experience feels to them.”

Joseph extends that mindset to the entire team of more than 300 employees across the company. Joseph’s team sees talent everywhere and refuse to let it sit unused.

“Wasted talent is a shame,” Joseph says. “If someone brings passion or a skill to the table, we want to give them room to use it. That’s how people grow, and how the restaurant grows with them.”

Ownership puts that philosophy into practice by giving his team room to shine.

Manager Aubryhanna Alvarez leads the wine, spirits and mixology classes, and Chef Maurice Bichette teaches the weekly cooking class. 

Chef Alex Cheskey adds his own perspective once a month when he steps in as a featured chef.

Catering and events director Victoria Jebian continues expanding Legacy’s reach, from intimate dinners to large-scale community events like The Villages “Prom.”

The Legacy teams also partners with outside talent, including artist Kathy Hodge Rolfes, who hosts the Thursday paint-and-sip.

“There’s no limit,” Joseph says. “We’re building a company that reaches out.”

Legacy’s long-standing reputation matters, but its evolution keeps it relevant. The restaurant staff listens, adapts and pushes forward every day. 

When Style’s Chief Photographer Nicole and I got the assignment, we joked about skipping breakfast and I dug out my loosest yoga pants. After all, we are both professionals and needed to prepare.

Normally we get a few lookie-loos, but this was full-on, enthusiastic hovering by lunching guests. The table next to us couldn’t stop watching and one gentleman volunteered to “help” if we needed it.

Victoria brought out guest favorites, starting with butter-knife tender and perfectly seasoned Chateaubriand glossed with port wine reduction. Pan-seared, tangy miso-marinated Chilean sea bass served over rich parmesan risotto followed.

My favorite: the pear sacchettini, little pear-and-ricotta parcels folded into Marsala-braised beef. The grouper and lobster Oscar, a blackened Florida filet crowned with cold-water lobster, asparagus and hollandaise, was a modern twist on a classic.

The backlit bar is the centerpiece of the main dining room and the cocktail program is just as impressive. The smoked old fashioned stole the show and Nicole happily claimed the tiramisu dessert martini, which she loved. 

As we worked our way through the spread, I noticed there was usually a manager speaking to a table and interacting on a first-name basis. Another helped the bartender fill the ice bin, then moved to the door to greet guests. Legacy managers don’t administer directives from a hidden office or a timeshare in the Bahamas. They’re on the floor and in the trenches with the team.

Speaking with Joseph made it clear how much he genuinely cares about the overall mission.

“We want this to be the best place to work and the best place to dine,” he says. “If our staff feels valued and our guests feel cared for, we’re on the right path.” 

Photos: Nicole Hamel