A Latin Affair
For one night only, two chefs who helped shape Vancouver dining share a kitchen for the first time at the Holiday Club Dining Series. Hector Laguna, former Executive Chef of Botanist, joins Jefferson Alvarez, the Michelin-trained former Chef-Owner of Cacao and Holiday Club’s resident chef, for a five-course collaboration drawing on the flavours and techniques of Central and South America.
Set in Holiday Club’s tucked-away downtown supper club, dressed for the season and limited to 40 seats, this is a Saturday worth setting aside for unforgettable culinary experience and very good company.
Look Forward To:
An unforgettable one-night-only, five-course dinner by Hector Laguna and Jefferson Alvarez.
A first time collaboration between two elite chefs with a menu highlighting flavours from across Latin America.
A festive welcome drink to begin the night.
Five-star hospitality from James Grass and the Chef’s Favourite team.
Wine pairings, wine by the glass, cocktails, beers and zero proof beverages will be available for purchase.
Saturday, December 5, 2026 · 6:00 PM until late
Dinner service begins at 7:00 PM sharp.
Dinner ticket: $175.00*
Table for 10: $1,750.00*
Wine Pairings per person: $75.00*
*The checkout total includes taxes and 18% gratuity.
Individual reservations join our signature Supper Club dining table, an invitation to meet fellow food and wine enthusiasts over an exceptional dinner.
Chef Hector Laguna
For Hector Laguna, great food has always begun with bringing people together. Raised in Hidalgo, Mexico, he discovered his love of cooking alongside his mother, learning early that the kitchen was as much a place for conversation and connection as it was for preparing a meal.
His career took him through kitchens in San Francisco, Miami, and Toronto before he settled in Vancouver, joining Hawksworth as Senior Sous Chef and later leading Botanist as Executive Chef. Under his direction, Botanist earned recognition from Canada’s 100 Best Restaurants and the World’s 50 Best Discovery list.
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.
