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.
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
As a member of the Albany Club, this winter you will be able to dine in style. From lunch with clients or dinner with your family, the Albany Club offers our members only the best in ambiance and food. Both menus have a gastronomy range of choices that are robust with flavour and fresh ingredients. View our winter menus below!