THIS EVENT HAS SOLD OUT.

The Holiday Club Dining Series brings together two culinary powerhouses, Jefferson Alvarez and Brent Thornton, for an evening destined to impress critics and connoisseurs alike. Expect bold flavours, global influences, and festive elegance in equal measure. With live music, wine pairings, and a DJ-led after-party, this is the pinnacle of Holiday Club’s 2025 calendar.

Look Forward To:

• A one-night-only Six Course Collab Dinner, by Michelin level chefs Jefferson Alvarez and Brent Thornton

• At the spectacular Holiday Club Supper Club

• Featuring five star hospitality from James Grass and the Chef’s Favourite team alongside an all-star team of industry veterans

• With brillaint live music + late night DJ

• Welcome drink included

• Cash bar featuring sommelier selected wines, incredible festive cocktails, beers, non-alc and more.

Dinner Ticket: $250*
Wine Pairings: $75/person
Tables available for purchase**

Wine pairings can be pre-ordered here or purchased on-site.

*Tax, 18% gratuity and fees will be added at checkout.

**Tickets sold as individuals will be seated at our Supper Club dining table alongside other guests.

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.

Chef Brent Thornton

Chef Brent Thornton is one of Vancouver’s emerging culinary stars. Only three years deep in the city, Brent’s current role is as chef with the Gaia house group (Nammos, Ama, Selene). Over the past two years Brent has helped lead both Good Thief and Elem to spots on the Michelin guide, elevating his prior experience at Michelin star restaurant, St Lawrence.

Brent’s cuisine is inspired by French dishes but with his own unique spin. At Holiday Club you’ll experience a menu that takes inspiration from France and combines it with southeast Asian influence, and a major focus on seafood.

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