Clear the Calendar. Keep the Afternoon.
Wednesday, December 2, 2026 · 1:30–4:30 PM
Your client lunch deserves a new address, and it’s hidden above a vegan pudding shop. Enter Holiday Club: the seasonal pop-up bringing spectacular holiday hospitality to downtown Vancouver for two weeks each year.
Our signature luncheon brings a little more character to client hosting, with the assured hospitality you expect from your usual table. Michelin-trained resident chef Jefferson Alvarez serves a three-course steak lunch, while beverage director and former Bartender of the Year Sabrine Dhaliwal keeps the martinis coming.
It’s our ode to cheeky afternoons and Mad Men-style panache, with James Grass and the Chef’s Favourite service team in their element as your hosts. Settle into an intimate room dressed for the season, give your guests your full attention, and let us handle the afternoon.
Three courses. Three martinis. One very good afternoon.
Your Ticket Includes
A three-course lunch by chef Jefferson Alvarez.
A showstopping steak main with classic accompaniments.
Three expertly made martinis.
Hosting by James Grass and the Chef’s Favourite team.
Curated wine pairings will be available for purchase.
Make an Afternoon of It
Thank the clients who made your year, gather the colleagues worth making time for, or bring friends who appreciate a proper long lunch. Enjoy their company—with or without an agenda.
Just 40 seats available.
$125 per person
*Taxes included. Fees added at checkout.
**Individual ticket holders 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.
