Masi Wine Dinner with Chef Robert Belcham
The Holiday Club Dining Series brings Robert Belcham and Jefferson Alvarez together for a one-night-only return to the flavours of Campagnolo. Revisit the signature dishes that made Robert’s restaurant a Vancouver favourite, paired with Masi wines from Italy and served with the festive elegance of Holiday Club.
For those who remember Campagnolo, an invitation back. For everyone else, an introduction worth making.
Look Forward To:
A four-course collaboration by Robert Belcham and Michelin-trained chef Jefferson Alvarez.
Campagnolo signature dishes revisited, with Masi wine pairings available.
A festive and tone-setting welcome drink on arrival.
Five-star hospitality from James Grass and the Chef’s Favourite team.
An intimate evening at the spectacular Holiday Club Supper Club, with just 40 seats.
A cash bar offering additional wines, cocktails, beers, and non-alcoholic drinks for purchase.
Wednesday, December 9, 2026 · From 6:00 PM
Dinner service starts promptly at 7:00 PM
Dinner Ticket: $175.00 per person*
Table for 10: $1,750.00*
Masi Wine Pairings Per Person: $75.00*
Featured Wines
Bossi Pinot Grigio
Soave Levarie
Campofiorin
Campolongo di Torbe Amarone
and more!
*Taxes, gratuities, and booking fees added at checkout.
Individual reservations join our signature Supper Club dining table, an invitation to meet fellow food and wine enthusiasts over an exceptional dinner.
Chef Robert Belcham
Chef, restaurateur, and mentor, Robert Belcham has helped shape Vancouver’s dining culture through restaurants that paired serious culinary ambition with a generous spirit. His career includes a formative role at Thomas Keller’s celebrated French Laundry and a return to British Columbia to lead the kitchen at C Restaurant. He went on to open Fuel, Campagnolo, and Campagnolo Roma, earning Vancouver Magazine’s Chef of the Year award in 2009.
At Campagnolo, Robert brought Italian-inspired cooking into close conversation with British Columbia’s farms and producers. Whole-animal butchery, house-made charcuterie, and preservation were central to the kitchen’s identity, reflecting a conviction that exceptional flavour begins with understanding an ingredient and making the most of it. That combination of craft, resourcefulness, and wholehearted cooking helped make Campagnolo a lasting favourite among Vancouver diners and the hospitality community.
His influence extends beyond the restaurants he built. Through his work with the Chefs’ Table Society of British Columbia and COOKSCAMP, Robert champions education, mentorship, and a more sustainable future for the people working in hospitality. It is an approach grounded in the same care that defines his cooking: respect for ingredients, the people who produce them, and those who bring them to the table.
Chef Jefferson Alvarez
Chef Jefferson Alvarez’s culinary journey began in Toronto at just sixteen, when he started as a dishwasher and prep cook under Susur Lee at Lotus. His determination and passion quickly carried him to the 64th floor of the TD Tower—home to Canoe Restaurant—where he refined his technique under Chef Anthony Walsh, one of Canada’s most respected culinary leaders.
Eager to push his limits, Jefferson packed his knives and moved to Spain, where he spent his first formative year knocking on the doors of the world’s most renowned chefs—long before social media made such opportunities possible. He trained under masters including Juan Mari and Elena Arzak, Andoni Luis Aduriz at Mugaritz, Quique Dacosta, and the Roca Brothers of El Celler de Can Roca. Those early experiences defined his understanding of creativity, discipline, and the artistry behind fine cuisine.
Upon returning to Toronto, Jefferson joined Claudio Aprile at Senses Restaurant, one of the most innovative and experimental kitchens in Canada at the time. There, he embraced a new level of culinary innovation that blended technique with imagination—a philosophy that continues to guide his cooking today.
His curiosity later brought him to New York City, where he staged at acclaimed institutions including Aquavit, Patria, and the legendary Gramercy Tavern. Along the way, Jefferson built lasting connections with culinary pioneers such as Albert and Ferran Adrià, Massimo Bottura, and Virgilio Martínez of Central. Those relationships opened the door in 2017 for Jefferson and his team to spend several weeks working and learning at Central in Lima, now recognized as one of the best restaurants in the world.
