Michele and Passion made everything PERFECT! Thank you! We had the ceremony out on the terrace, and a cocktail hour on the patio, and dinner and dancing upstairs in the bar room. It was perfect for 108 to 110 people. The hors d’oeuvres were a hit and the food stations were delicious! The service was A+!!!!

I worked with Lisa Johnson for my wedding on 9/28/19 and it was the best experience I could have had. Lisa was the most helpful coordinator; she went out of her way to make our day the best it could possibly be from helping with flowers, to creating a special menu with the chef, and always being available for a question. The venue itself is stunning and the food is absolutely amazing, but being able to work with such an attentive, professional, and positive staff made our experience all the more exceptional. I recommend that everyone in the Triangle get married at Governor's Club!

Lisa Johnson Director of Sales and Catering at the Governors Club & staff are top notch. Venue is beautiful. Grounds are magnificent and the terraces and areas used during the reception are breathtaking! The cocktail party was raved about by family & friends. Drinks were strong. The hors d'oeuvres were grilled chicken wrapped in bacon(chicken was a large piece wrapped in one piece of bacon), Brie with raspberry on pastry shell, BLT on toasted rounds and potato asiago rounds (which were to die for) The photobooth was a good addition and kept it flowing. Lisa worked well with Steve Stowe our DJ (from Joe Bunn) who also works at Classic rentals both were extremely helpful with the rentals of the black chiavari chairs, linens and black & white dance floor. Food presentation at each station was very elegant. Chef's at each station were knowledgeable and personable. We did an asian station complete with stirfry and everything imaginable beef chicken & shrimp, which was made to order for each guests, mexican station with chicken & beef as well as an array of cheeses and toppings, shells and tortillas, italian pasta station with 3-4 kinds of pastas (the cheese tortillini was excellent) He would stirfry a pasta dish customized for each guest adding chicken or italian sausage fresh spinach, artichoke and many other veggies as well as cheeses and sides , beef tenderloin carving station A+ as beef was like butter with a fresh caesar salad , breads. Guests commented that the taste and tenderness of the beef tenderloin was superb. Of course my favorite was the shrimp & grits. The shrimp was prepared fresh and grilled on the spot and added to cheese grits with many toppings. Everything so fresh and custom and the lines moved. People returned for more and they never ran out of anything.