Imagine your wedding at Saratoga National Golf Club, a unique jewel in this city renowned for stunning architecture, legendary mineral springs and world-famous horse racing. Your guests are greeted by a field stone gatehouse at the beginning of a mile-long drive that meanders past rustic wooden bridges, ponds glittering with the spray of fountains, and the freshly manicured greens and fairways of our championship golf course.
Then you arrive at the clubhouse, welcomed by an over-sized foyer elegantly appointed with rich woodwork, ceramic tile, custom murals and ornate chandeliers. Inside, the rooms range from grand to small and intimate. Outside, guests can relax on the covered terrace porch and patio amid fire pits and an infinity pool, all with views of the golf course.
Wedding planning and catering at Saratoga National Golf Club are provided exclusively by Prime at Saratoga National, boasting over 16 years of experience delivering flawless galas, weddings and social events throughout the Capital Region.
For local couples, or brides and grooms from out of town looking for a unique destination, Saratoga National is the perfect place to exchange vows and create memories you'll cherish forever.
Saratoga National has earned a reputation for creative cuisine and impeccable service by restaurateur Angelo Mazzone. Our wedding planner will help you create a perfect day: magnificent displays and decor, mouth-watering cuisine and seasoned wait staff tending to your every need.
From rehearsal dinners and post-wedding brunches to ceremonies and wedding receptions, Saratoga National Golf Club is the perfect venue for all your wedding-related events. Capture your happiest moments in photos framed against the rich backdrop provided by our grounds and golf course.Start planning your wedding at the Saratoga National Golf Club in Saratoga Springs, NY 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.
Johnathan Gamble joined Saratoga National Golf Club in May of 2018 as Event Manager. He brings with him 12 years of experience in the hospitality field. Johnathan began in Rochester, NY working at the Wishing Well Party house as a dishwasher and bar back eventually becoming a banquet server. While studying Communications Rhetoric at Nazareth College, he worked at Pomodoro Grill & Wine bar in a variety of kitchen and service positions including pizza cook, food runner, and server. Eventually while at Pomodoro, Johnathan became Assistant Event Coordinator, helping plan and execute private events. After completing an internship in advertising and marketing, he then joined Aramark, working at the University of Rochester, managing the dining hall and retail shop of an on-campus residential building. Johnathan next joined Two For Seven Restaurant Group working for the restaurants Black & Blue and TRATA. He eventually entered into their management training program, and in January 2017 moved to the Capital District to manage the Black & Blue location in Albany.
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.
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.
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.
Q.How many guests can fit comfortably in the ballroom?
Saratoga National Golf Club ballroom can accommodate up to 200 guests for a sit-down dinner with sufficient space for dancing.
Q.How many guests can sit at a table? What type of chairs and linens are included?
We will provide 60" round tables, 72" round tables, or 8' oval tables or a combination of all. 60" rounds can accommodate 8-10 guests, 72" rounds can accommodate 10-12 guests and 8' oval tables can accommodate up to 10 guests. Our wedding packages include full length table cloths in white, ivory, chocolate brown, or black, and a wide selection of solid overlays & napkin colors. Our wedding packages include chiavari chairs in our ballroom and all necessary glassware, china, & stainless flatware.
Q.What type of overnight accommodations are provided?
Centrally located, Saratoga National Golf club is minutes away from several hotel facilities. Please contact your event planner for a listing of overnight recommendations and contact information.
Q.Where is a good place for photos?
Located on the pristine Saratoga National Golf Club, grounds of the golf club create a private park like setting. Grounds at Yaddo Gardens, Saratoga State Park or Congress Park are also magnificent for classic wedding photos.
Q.What type of parking do you provide, if any?
We provide complimentary valet parking for all of our weddings.
Q.Can I customize a menu or combine packages?
Our wedding menus serve as guidelines. Our culinary team is extremely creative and versatile. We would be happy to customize a package based on your personal taste!