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Food and Beverage Manager, Chef Bonney Hanson
Born in Boston, Massachusetts, to PGA golf professional and stay-at-home Mom, Art and Carol Cornwell, Bonney was raised at the Halifax Country Club where her dad was the PGA pro and club manager for many years. Early on, she knew that her future in-volved cooking. From the age 12, Bonney has been in the kitchen. First, at the Halifax Country Club, followed by years as a personal chef, delicatessen owner and operator, caterer, and as the head chef at Niceville’s Giuseppe’s Restaurant. Bonney has been a monthly dues-paying regular and proprietary member of Rocky Bayou Country Club since 1983. As a member, she began the volunteer service of her cooking and restaurant management skills to the club in 2008.
Sharon Deteige, who you may know from many of our special events, has joined our regular staff as a server. Sharon is a self proclaimed Air Force brat who graduated from Niceville High, before leaving this area temporarily. She’s been back in the area for the past 12 years and has 2 sons who are now students at NHS. She’s very happy to be a part of our Rocky family. We have two members of our cook staff. Chef Buddy Warner, formerly of Perry’s, lives in Defuniak with his wife and 2 children. Originally from Okalahoma, he’s a big “Okie” fan! Josh Seemuth, housekeeper Alice’s son, has worked at the Olive Garden for the past 3 years, and has been working in the restaurant business since he was a teenager. Alice says he’s a huge “Hawkeye” fan! (Sounds like we may have a little rivalry in the kitchen!) We welcome you all to our staff!
We just published our first new menu in nearly 2 years. I hope you will enjoy the new items. We delayed increasing prices as long as we could, but, as you know, food prices keep going up, so adjustments had to be made. We hope you understand. By the way if you have a small appetite, feel free to order from the children’s menu. It is a pleasure to serve you.
Bon Appetit Bonney
 If you would like to bring a large group of family or business associates to the club for lunch, we accept reservations. For the convenience of your guests, the club house is now able to take cash or credit cards in payment of food and beverages. If there is something special you would like for us to prepare and serve your luncheon group, which may not be available on a daily basis, call us in advance.
We will be offering a “12 and under” child’s special of either chicken tenders or hot dog with fries and a fountain drink for $2.99—this special will be available any time the restaurant is open.
Coffee is free in the clubhouse this month. Stop in and have a cup with us!
 The Best Staff Anywhere Welcome a returning staff member Eric Slifko and a new staff member Keziah Doman who will be working Monday mornings. Please stop by and introduce yourself.
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