Our Story
New Beginnings
Located in the town of St. Marys, at the St. Marys Golf & Country Club, our story begins in April 2020. Faced with the challenge of a postponed golf season and a pause in our special events business, due to the pandemic, an opportunity presented itself to venture down a new path.
Starting with a simple takeout menu of burgers, sandwiches, and salads, our offerings quickly grew to become the Social Thirty-One restaurant that we are today. Our name is a reflection of our past and future - "Social" represents the atmosphere we aim to create, while "Thirty-One" is a nod to the year 1931 when our business was founded.
We are proud to be a part of the St. Marys community and strive to provide a welcoming and inclusive atmosphere for all who visit us. Our focus on local ingredients and crafting simple, yet refined dishes has allowed us to become a gathering place for the community.
At the heart of our business is a passion for sustainability and supporting our local community. We source our ingredients from local farmers and producers whenever possible and constantly explore new ways to reduce our environmental impact. We are committed to providing exceptional service and an unforgettable experience for all of our guests.
Looking to the future, we are excited to continue growing and evolving alongside the St. Marys community. We are grateful for the support of our loyal guests and always look forward to welcoming new faces to our table.
OUR TEAM
At the heart of every operation are the people. Our team’s passion can be found in the food we craft and the guest experience we cultivate. Each day we strive to outperform the last and ensure excellence in our execution.
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Matt Staffen
GENERAL MANAGER
After completing both his undergraduate and master’s degrees in Business, from the Ivey Business School, Matt joined the St. Marys Golf & Country Club team in 2014 with a commitment to instilling a vision for the best possible hospitality experience in the industry. He was quickly promoted to President & General Manager in 2016, where he helped to cement the business as a leader in the golf and special event industries and is working to further expand this vision with the addition of the Social Thirty-One restaurant. Wearing many different hats, Matt is often found on the front lines ensuring standards of excellent service radiate throughout the organization.
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Jennifer Dong
RESTAURANT & BEVERAGE OPERATIONS MANAGER
Holding an impressive 23 years of experience in the hospitality industry, across a broad range of roles that include bartender, kitchen manager, and restaurant general manager, Jen brings with her a wealth of knowledge for our in-house restaurant management. Guests can always rely on Jen to be working hard behind the scenes to ensure their visit is above expectations and, her attentive nature allows her to anticipate their needs. “My goal is to provide the perfect guest experience in any setting, and I want our guests and their family and friends to feel welcome in our home.”
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Julian Bansie
EXECUTIVE CHEF
With a passion for cooking that started as a young child, Chef Julian set off to graduate from George Brown College with an Honours in Culinary Management. His professional experience spans throughout Toronto, where he developed a high volume and fast-paced skill set at several restaurants, including the famed Canoe and at historic Canadian event space The Carlu. Raising the ranks with the Oliver & Bonancini group, Julian helped to grow their exclusive TIFF venue and hosted numerous high-profile celebrities such as Jennifer Aniston, Drake, and Jaime Oliver. Following his time with The Carlu, Julian set his sights back home in London. As leader of the SMGCC culinary team, Chef Julian brings his attention to detail and fierce passion for the culinary arts. “Routine and consistency are pillars of a strong culinary brigade. Every time I put on my Chef coat, I strive to be better than the day before, and to teach someone on my team something new.”
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Patrick Grogan
EXECUTIVE SOUS CHEF
Chef Patrick's culinary journey began with a four-year apprenticeship at Southbank Collage in Brisbane, Australia and the attainment of a Certificate III in Commercial Cooking (Red Seal). His experience in the culinary industry spans over 18 years, throughout event venues, hotels and restaurants, including the Executive Chef role at Banff Gondola and Sunshine Lodge Banff. Recently putting down roots with his wife and son in St. Marys, Patrick helps guide the Special Events culinary team with strong leadership skills and a keen attention to detail. "My passion for cooking continues to excite me and keeps me striving every day to be better than the day before.”
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Jennifer Benny
SOUS CHEF
Having completed her diploma in Food & Beverage Hospitality Management at Fanshawe College, Jenn trained as Sous Chef at a local favourite on the restaurant scene, Little Red’s Pub & Eatery. Since joining our team in 2019, Jenn has continued to hone her skill-set for menu development, attention to detail, and customer experience, and is passionate about our commitment to working with local farmers and suppliers. “Beyond the passion you put into the food, if you build a connection with customers and treat them like family, they will not only come back for the flavours but also for the feeling you provided.”