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.
Being in and around kitchens since the age of 5, Jason started his career at 16 with his first job as a cook at the Saratoga Race Track. Having worked at several Capital Region restaurants, Jason honed his skills by learning from chef mentors, and as a graduate of Schenectady County Community College's critically acclaimed Culinary Program.
After working at the Glen Sanders Mansion restaurant, he went on to spend the next four years traveling and working as a chef in Vermont, Oregon and Ireland. Upon his return to the Capital Region, he became Sous Chef for the Mazzone Management Group at a popular summer destination, The Lodge, in Saratoga.
After proving his skills at the seasonal restaurant, he stayed on with Mazzone as the Chef de Cuisine of Angelo's 677 Prime in Albany for it's opening in 2005. He went on to be the Banquet Chef at Saratoga National Golf Club, and today is the Executive Chef of Saratoga National Golf Club. Under his leadership, the club's restaurant, Prime at Saratoga National, as well as the weddings and social events have seen unprecedented success in both sales and critical acclaim.
Chef Saunders is responsible for a staff of up to 50 employees over the summer season. His food is simplistic and delicious, with influences from his Irish and Italian heritage. He uses fresh and local ingredients to create enlightened dishes where the ingredients speak for themselves.
Danielle Robinson, Wedding and Social Event Planner for Saratoga National Golf Club, joined the company in April 2009 as a prep cook and became Garde Manager Chef for a year and a half, then went up to Saratoga National as a server and then Captain and moved on to Banquet Manager for two years, lastly moved to Mazzone Catering for 3 years as the Catering Manager of Off Premise Catering under Mazzone Hospitality. Danielle graduated from Schenectady County Community College with a degree in Hotel Restaurant Management and Culinary Arts. Danielle enjoys planning events because she loves being able to take all the knowledge that she has learned in the execution of the events to create a dream come true for her clients from start to finish.
Bio Coming Soon.
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.
Vivian Brammer joined Mazzone Hospitality's team in 2008 as a line cook while pursuing her associate's degree in Culinary Arts at Adirondack Community College. During her time at Adirondack Community College, she became the first culinary student to receive the Cardinal scholarship, and later went on to win the Parnassus Culinary Award and the Technology Award in food service. Ten months after Vivian was hired within the company she was promoted to Executive Pastry Chef at Prime at Saratoga National, 3 years later she was then promoted to Executive Sous chef.
Prior to working for Mazzone Hospitality Vivian worked in the front and back of the house at Chez Sophie and Saratoga Rose, working all facets of the restaurant from bussing and waiting tables, bartending, catering setup to line and prep work.
Vivian's experience, work ethic, and willingness to always lend a helping hand have led to her success, making her an integral part of the company.