The service at Saint Clements is nothing less than impeccable. Everyone here, from event planners to chefs to wait staff to gardeners, is dedicated to making your gathering a flawless and memorable experience. It is they who make sure every decorative touch is perfect, every need is attended to, and every moment of your time at the Castle is just as you planned.

Saint Clements Castle is proud to have Michael Everett as Executive Chef. Having earned a stellar reputation as one of Connecticut's finest culinary masters, Chef Everett has received many American Culinary Federation awards, and was recognized recently with the Medal of Honor from the Escoffier Society. Chef Everett trained at the Culinary Institute of America in Hyde Park, New York, and subsequently served as executive chef at The Simsbury Inn and at The Willows Restaurant in Hebron. He joined Saint Clements in 1998 to bring the Northeast’s finest continental cuisine to Connecticut's premier banquet and conference center.

Our two sales and event planners, Pam and Judy, have been with the castle for almost 10 years, and many other staff members have been with us for years as well. They, and every member of our courteous and attentive staff will deliver outstanding service to you and your guests, anticipating your needs and assuring that each guest leaves the estate with the desire to return and be treated like royalty.

To hear what others say about the people who bring magic to your wedding and make every business conference a success, go to the Awards & Accolades section of this site.