THIS EVENT HAS SOLD OUT. Don’t miss out on the unforgettable experience - book our second date on Friday December 5th.
THE LUNCH OF THE YEAR!
Opulent and ostentatious, featuring a Michelin trained chef and a hearty dose of “loud mouth soup”, this is EXACTLY how you want to spend a Friday afternoon with clients or colleagues. Led by James Grass of Chef’s Favourite, and with chef Jefferson Alvarez executing an unmatchable culinary program, this signature luncheon hosted by an all-star cast of industry heavyweights is ready to indulge you in a way your clients will be talking about for months.
Get ready for
An incredible 4 course steak lunch with a 16oz Ribeye as the showstopper
Martini and cocktail program curated by industry legend Sabrine Dhaliwal
Hand selected wine pairings by expert sommelier Nabila Lalani
A diverse whiskey program
Holiday Club is the MUST ATTEND venue for you and your peers, this holiday season. Popping up for just two weeks, welcome to a high-energy room bursting with live music and led by five star hospitality veteran James Grass of Chef’s Favourite.
Tickets Include:
Four course steak lunch
Welcome drink
Martinis
Wine parings
Post-meal whiskey
Lunch Ticket: $150 + Wine & Martini Package: $100/person
Elevated whiskey pairings can purchased on-site alongside a cash bar delivering quality wines, incredible festive cocktails, Guiness, non-alc drinks and more.
*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.