Corporate Events at Saratoga National Golf Club take on added dimensions unparalleled in the region. Consider that the club is located just a couple miles up the road from the Saratoga Race Course and historic downtown Saratoga Springs. Then there's our 18 holes of award-winning championship golf. Let's just say Saratoga National Golf Club offers your guests a well-deserved retreat from their hectic schedules.
But that's not to say we don't mean business. From our over-sized balcony and covered terrace porch overlooking the golf course, to our spacious ballroom, to our smaller private meeting rooms, we offer a variety of indoor and outdoor spaces - all equipped with the latest audio-visual equipment and complimentary Wi-Fi. The atmosphere helps put your guests in the right frame of mind for corporate retreats, sales conferences, training seminars, employee celebrations and holiday parties.
Event planning, support and food and beverage services are provided by Prime at Saratoga National, with over 35 years of experience. Pair your meeting with a golf outing, or an evening at the nearby performing arts center, or a shopping expedition downtown. You'll never run out of ways to enhance your guests' experience while accomplishing your business goals with a memorable event at Saratoga National.
Grand Ballroom (50 - 200 guests)
Howard Room & Lounge (20 - 50 guests)
Crystal Room (20 - 40 guests)
Terrace Porch and Patios (50 - 300+ guests) (seasonal)
Blue Stone Patio Tent (50 - 200+ guests) (seasonal)
Saratoga National Golf Club and Prime at Saratoga National have earned a reputation for fine creative cuisine and impeccable service. Our facilities staff attends to all meeting room logistics, ensuring your programs and presentations come off without a hitch. Our goal is the same as yours: a flawless, memorable, successful event.Start planning your corporate event at the Saratoga National Golf Club today.
With over 19 years experience in the hospitality industry, Lauren joined the Mazzone Hospitality team in 1996, when Angelo took over the food & beverage operations at the Hall of Springs in Saratoga.
While completing her Bachelor's Degree in Elementary Education at the College of St. Rose, she quickly moved up the ranks in roles such as Banquet Wait-staff, Banquet Captain and Banquet Manager of the Hall of Springs & Off-Premise Events. In 2002 Lauren helped create & implement a training program for all Mazzone Hospitality properties & staff, as the Director of Training & Hiring.
She eventually moved into sales at The Desmond Hotel in Albany and The Saratoga Hilton where she specialized in both Weddings & Corporate Events.
In August 2008, Lauren returned to Mazzone Hospitality as Director of Sales at Saratoga National Golf Club. A native of Saratoga Springs, it was a perfect fit to return to her roots with the Mazzone Family.
Laura comes to Mazzone Hospitality with a love for Upstate NY and a desire to build businesses and client experiences. Born and raised a "Saratogian" she spent a lot of time as a kid at Romano's in Clifton Park, a restaurant operated by her grandparents. Being a true Italian, food has forever been a staple of both her life and family!
Originally attending Siena College for a degree in English Education, the idea of entering business and marketing constantly resurfaced, driven by Laura's incredible opportunities to travel all over Europe and the U.S. with her brother, an international basketball player, as well as her mother a pharmaceutical researcher. After seeing and experiencing hospitality on so many levels, she was hooked on creating unique experiences guests love in state-of-the-art venues, all while sharing a passion for diverse and creative cuisine!
She launched her career in hospitality at the Pavilion Grand Hotel in Saratoga where she spent 3 years putting together incredible events and working with upscale clients. Photographer, David Bigler then called upon her to help him build a new arm of his business. With experience under her belt, she launched her own marketing company in January 2020 “Communicate Differently” which she still manages today. She is excited to build all-inclusive experiences that engage more senses in different ways for Mazzone Hospitality.
Before working for Mazzone, Laura was no stranger to PRIME Saratoga National. She also loves The Adelphi and The Red Salt Room by David Burke at the Garden City Hotel. One of her favorite foods is a family classic - Chicken Carmella, a delicious combination of Roasted Chicken, Penne Pasta, Peas and Prosciutto.
When not at work she is almost always with her dogs and horses, either riding or at the track! Join us in welcoming Laura to the Mazzone Hospitality Team!
Growing up rural around Cayuga Lake, after 1 day of picking rocks on a farm and waiting two weeks to get paid, he knew that was not the path for him. His brother washed dishes at a local country club and needed time off for New Years Eve. At 15 years old Jeff washed dishes till 2am in what he called a "disaster of a pile of dishes." The GM was floored the team was still cleaning up, paid them cash on the spot and treated them well. He fell in love with the business and the people and hasn’t wanted to leave the industry since. Jeff launche his career at the Culinary Institute of America in Hyde Park. Following graduation and an externship at the revered Broadmoor Resort in Colorado Springs, he caught the attention of the legendary Chef Charlie Palmer. Chef Russell would spend the next 11 years earning accolades at some of the culinary titan’s most renowned restaurants, including Aureole in New York and Charlie Palmer Steak both in Washington, D.C. and in its Archer Hotel location in downtown Napa, California. We are thrilled for Jeff to bring these experiences to Prime at Saratoga National and the upstate New York culinary scene. Chef Russell has had a ton of memorable hospitality experiences but one of his favorites is at Tico in Washington D.C. "Tacos, Sushi and Latin American cuisine in one spot all at a high level, its unbelievable." He also cannot deny Masaharu Morimoto’s restaurants for sushi and sake. A continuing student of the craft, Jeff is working through cookbook "Relæ: A Book of Ideas" by Christian Puglisi and Sean Brock’s Southern Cook Book "Heritage." When not in the kitchen you can likely find him spending time with family in the garden, exercising or enjoying Syracuse Basketball. Join us in welcoming Chef Russell to the Mazzone Hospitality and Prime at Saratoga National team!
With over 13 years experience in working Banquets and Off-Premise Events, Nick Raco joined Saratoga National Golf Club in May of 2016 as Banquet Manager. He started in this this field with Classe Catering in 2005 as a Banquet Server, becoming the Director of Operations a couple years later. Following Mazzone Hospitality’s acquisition of Classe Catering in January of 2013, Nick then became part of Mazzone Caterings Off-Premise team as a Warehouse Supervisor. Over the next few years he learned much in as he worked throughout Mazzone Hospitality’s numerous companies, including Glen Sanders Mansion, Hilton Garden Inn and the Hall of Springs. In the Spring of 2015 he graduated with an Associate’s Degree in Hotel and Restaurant Management from Schenectady Community College. Nick’s greatest enjoyment that comes from managing events is the sincere appreciation of our clients for fulfilling their special day.
Kristi Kempf graduated from St. Bonaventure University majoring in Business Management. She started her career in the production department for sports magazines in Chicago. Originally from Saratoga Springs, Kristi moved back to NY to be closer to family.
She started with Mazzone in June 2010 at Saratoga National Golf Club as a banquet server. She quickly became a bridal attendant and was promoted to captain and then Event Manager.
Most recently, Kristi has joined the sales team with the responsibility of handling all catering details for golf events and outings. Kristi loves seeing an event come together and the faces of our clients when they see what we've done for them.