Life is full of uncertainties, best to eat dessert first.

Prepare for a night that becomes instant lore. It is the perfect collision of innovation, quality, and pure culinary audacity.

Michelin trained chef Jefferson Alvarez delivers a six course journey that dismantles your expectations and rebuilds them one plate at a time with escalating brilliance. Beginning with Dessert, presented by Holiday Club’s supremely talented resident Pastry Chef Daria Adriienko, every dish arrives with intention and every flavour pushes the next one higher.

Look forward to:

• A magnificent dinner that starts with Dessert and works backwards

• Cocktail program curated by industry legend Sabrine Dhaliwal

• Hand selected wine pairings by resident somm Nabila Lalani

• 5 Star hosting from James Grass and the Chef’s Favourite team

The Reverse Dinner is where imagination meets refinement and where the Holiday Club Dining Series truly begins. The room glows with golden light and warm brick, and exceptional live music fills the space with energy. This is a dining experience of rare quality and a full celebration of craft and creativity.

Tickets Include:

• One of 40 seats to this exlcusive dining experience

• Six course Michelin level dinner

• Welcome drink

• Five star hosting and hositality

• Elevated wine pairings available as add-on

• Complimentary access to the Holiday Club late night speakeasy from 10pm until close to enjoy additional drinks and snacks.

Dinner Ticket: $175*
Wine Pairings: $75/person
Tables available for purchase**

Holiday Club’s refined cash bar features wines, incredible festive cocktails, Guinness, non-alc and more.

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.

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