Meet the Chef
Chef Jay Parhar was born in New Delhi, India. Beloved by Club members for over 15 years, his ever-evolving menus delight the palate while incorporating the highest standards of nutrition and health. Chef Jay trained at the Taj and Sofitel Hotel Chains in India, the Relais & Chateaux Inn in Parry Sound, and some of the finest restaurants in Toronto. He obtained a degree in Hotel Management, Catering Technology and Applied Nutrition, in Calcutta, and a Diploma in Culinary Management, from George Brown College in Toronto.
Mission Statement
Led by the expert skill and flair of Executive Chef Jay Parhar, The Albany Club emphasizes globally-influenced yet locally-grown cuisine that caters to the awakened palates of club members. Ingredients are sourced from incomparable local suppliers. We chose our partners based on the quality of their product and on their commitment to green practises and sustainability:
- Urban Forager – Hawthorn Specialities,
- Yorkshire Valley Farms – organic
- Locally-grown meats from Woodward Meat,
- Seafood from Central-Epicure
Menus
Experience the essence of the season with The Albany Club’s Winter Menus.
Our culinary team has meticulously crafted dishes that showcase the finest seasonal ingredients, offering a dining experience that embodies both comfort and sophistication.
View our Winter Menus below!
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