Our Executive Chef
The Royal St. Lawrence Yacht Club’s Executive Chef, Benjamin Cooper, brings his knowledge of local and international cuisine and many years of catering experience to bear in offering fine and innovative creations to the Club’s members and guests.
A graduate of a demanding program at the Tyrol Trade School for Hotel and Tourism in Absam, Australia, Benjamin is highly talented and thoughtful, and passionate about food. In 2006, Ben was the youngest chef to receive a gold medal at the International Art Cooking Exhibition in Salzburg, Austria.
CLUBHOUSE DINING
Enjoy casual and fine fare in the Centennial Dining Room, with its spectacular water views, on the upstairs balcony, relaxed bar area with pool table, or patio. Upstairs, our main dining room with dance floor is used to celebrate events such as Commissioning Day and the Commodore’s Reception, as well as our wine tastings and lobster nights.
The varied and seasonal menus are developed by our award-winning, internationally trained chef, Ben Cooper. A table d’hote menu is available for dinners, while the lounge menu is available throughout our food service hours. .
The varied and seasonal menus are developed by our award-winning, internationally trained chef, Ben Cooper. A table d’hote menu is available for dinners, while the lounge menu is available throughout our food service hours.
At the Clubhouse, the minimum dress code is shirt,
shorts or skirt, and shoes. More elegant attire is
appreciated in our dining room
