Whether you are planning an intimate dinner party, an extravagant celebration, or a practical corporate retreat, our Catering and Events team will ensure an unparalleled experience your guests will not soon forget. Knowledgeable and service-oriented, our staff is committed to answering your questions and can assist with room set-up suggestions, menu selection, vendor recommendations and itinerary development.
From casual dining to gourmet cuisine, our Executive Chef and his team carefully selects only the finest ingredients and artfully prepare dishes for an excellent culinary experience. Select one of our thoughtfully prepared packages or design a custom dining experience from our many menu offerings. Our Sommelier can assist with custom wine pairings for an added personal touch.
Our unique clubhouse offers five distinct event spaces that can be transformed to accommodate a wide range of event types. From intimate dinner parties, to more elaborate affairs such as weddings, birthday parties, bridal and baby showers, baptism and communion celebrations, fashion shows, or holiday parties, our dedicated staff is here to help bring your vision to life.
Take the meeting out of the office and into the comforts of our clubhouse. Impress colleagues with quality service, expert staff, market fresh catering and meticulous attention to detail. Book one of our event spaces featuring a fireplace, wifi internet access, AV presentation equipment and conference calling capabilities.
Our members enjoy the added benefit of catering and take-out services. Whether picking up dinner on your way home from the office or after a round of golf, planning a special event off-site, or wanting someone else to take care of preparing your Thanksgiving feast – St. George’s offers thoughtful and convenient catering menus and full service custom menu development options.
For event inquiries please contact
416.231.3393 or Catering@stgeorges.org
Chef Saunders puts his passion for diverse flavours, the freshest ingredients and meticulous attention to detail into every menu he creates. Committed to offering provocative and unique dining experiences alongside popular staples like our Steakhouse and Lobster features, Chef Saunders aims to make St. George’s a dining destination among members.
Originally from southern England, he completed his training in some of France and England’s finest country inns and honed his skills under Michelin star rated chefs in notable establishments such as; The Spa Hotel Tunbridge Wells, Horsted Place (East Sussex), and Le Hostillerie de Plaisance (Bordeaux).
Arriving in Canada in 1994, Chef Saunders has lent his culinary experience to prestigious establishments such as the Sherwood Inn in Muskoka, Waterside Inn in Port Credit, the illustrious Langdon Hall Country House in Cambridge and Oakdale Golf and Country Club in Toronto. His culinary style is often described as Modern Country House Cuisine.
At St. George’s, he’s introduced progressive initiatives including; building strong relationships with local farmers and producers, created the club’s first herb and vegetable garden, developed popular gourmet wine and dine events, created a Take-Out menu for members and supervised more than 9,000 meals served during the week of the 2010 RBC Canadian Open.
Corey first joined St. George’s in 2013 and has positively impacted the member dining experience, and more specifically the wine program ever since. Corey initially introduced intimate wine-pairing and educational dinners featuring select vineyards from around the globe, and in 2014 he created the Gastro-Wine Club which has evolved into a tight knit group of members who have taken a keen interest in learning more about the world of wine and sampling exclusive offerings. As Clubhouse Manager his responsibilities include managing the club’s dining outlets, cellar, food service and maintenance staff.
Corey enrolled in the International Sommelier Guild in Toronto in 2002 and received top honours with his Sommelier designation in 2004. During this time, he was employed as Sommelier and Dining Room Manager at Il Gabbiano Ristorante in Windsor, where he spent 11 years building on his wine and food service expertise. Before moving to the GTA, he spent time at Café Cortina in Farmington Hills, Michigan as Wine Steward and also 30 Degree Blue, a fine dining establishment at the Marriott Resort in Panama City Beach, Florida as General Manager.
Corey spent the next four years as the resident Sommelier and Restaurants Operations Manager at the Granite Club and then moved on to be the Food & Beverage Manager/Sommelier at Toronto’s The Spoke Club, where he helped to create a strong service culture. Prior to joining St. George’s he was the Director of Restaurants/Sommelier at Hockley Valley Resort, where he oversaw the food and beverage program and helped develop a top level service and wine program for the resort’s three restaurants and banquet program.