Air Canada Centre provides the most luxurious dining experience in the city of Toronto.
Chef Taylor McMeekin
Chef Taylor’s role at the ACC as the Chef de Cuisine is one of the most envied in the business. Having previously worked at Mildred’s Temple Kitchen he was hired in 2012 into his current position.
Swanky American eatery with velvet banquettes doubles as a late-night supper club with live music.
Chef Anthony Walsh
Chef Anthony Walsh is one of Canada’s most renowned chefs; he has been awarded a gold medal from Taste Canada and was called a ‘culinary titan’ by Chef Michael Bonacini. In his time at America in the Trump hotel he hopes to inspire and influence media, foodies and the culinary world alike.
Arcadian Court, in the Hudson Bay flagship store, features an A la Carte menu and host major functions.
Chef Michael Robertson
Chef Michael Robertson was the sours chef at Auberge du Pommier for a year and a half before joining Arcadian. He is known for his demeanor and intense focus that he brings to his trade.
A modern French restaurant with a seasonal tasting menu and 500 label wine selection constructed around two 1860s woodcutters' cottages.
Chef Motonobu Nishimura
Chef Motonobu Nishimura studied in Kyoto before going to work in South France, and returning to Japan to work at Michael Bras, a three Michelin-starred French restaurant. Chef Moto brings a unique vision and depth of knowledge of modern French cuisine to the kitchen.
Bannock's honest approach to food is rooted in familiar, wholesome ingredients that are reflective of Canada's rich regional and cultural diversity, delivered in an innovative and playful way.
Chef Miheer Shete
Chef Miheer Shete has cooked at the Michelin-starred Chapter Restaurant in London. He then came to Canada and joined Anthony Walsh to become the Chef de Cuisine at Bannock.
Biff's Bistro and Wine Bar offers flavourful French cuisine with an outstanding selection of market fresh seafood and classic bistro specialties.
Chef Amanda Ray
Chef Amanda Ray began her career that the renowned Caneo restaurant under Jason Bangerter, learning about French Cuisine. She then joined Chef Anthony Walsh and became the Chef de Cuisine at Biff’s.
Nestled in the atrium of Mies Van der Rohe's modernist TD Towers, Bymark reflects the dynamic energy of Toronto's bustling financial district.
Chef Brooke McDougall
Chef Brooke McDougall is known as a master of engineering menus, when a dish is no longer in season he will change it into something new and wonderful. He has been a staple in the Toronto food scene being Bymark’s executive chef for over a decade.
Located at the exquisite flagship Four Seasons Hotel Toronto, Café Boulud serves a menu filled with the seasonal bounty of Ontario and the Niagara Peninsula.
Chef Daniel Boulud
Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Canoe serves regional Canadian cuisine with breathtaking views of downtown Toronto high above the city in the TD Bank Tower.
Chef John Horne
Chef John Horne has worked at numerous international restaurants including Michelin star winning L’Escargot. He returned to Canada to work and joined the staff at Canoe as their Executive Chef.
O&B Canteen is a casual, fresh market café and bakery, as well as a "grab and go" counter located in the heart of Toronto's entertainment district in the TIFF Bell Lightbox.
Chef Rohan Nadkarni
Chef Rohan Nadkarni began his career in India working in the luxury hotel kitchens of the Sun-n-Sand Hotel and the Renaissance Hotel & Marriott Apartments. In the Spring of 2014 he joined the O&B Canteen team and became the Chef de Cuisine in January 2015.
360 The Restaurant at the CN Tower offers market-fresh cuisine, featuring regional ingredients to ensure an incomparable culinary experience.
Chef Peter George
Chef Peter George grew up in the farming area of Southern Ontario and this is where his interested in locally grown products comes from. George and 360 have been awarded numerous international accolades including DiRoNA, as a Distinguished Restaurant of North America.
Drake has come to be known as an energetic hub for dining and hospitality as well as visual and performance art.
Chef Ted Corrado
Chef Ted Corrado known for elevated standard comfort food, has been inspired by Chef Michael Bras and more Locally, Chef Anthony Walsh. Previous to working at Drake One Fifty Ted opened restaurant C5.
Offering food that is robust, honest and full of flavour, Jump is renowned for classics, while continually creating fresh, innovative dishes incorporating locally-sourced products.
Chef Houman Pourmarz
Recently graduated from George Brown with a Chef Training Certificate Houman Pourmarz was able to gain a highly coveted position as the Chef de Partie at Jump Café & Bar.
Hyatt is proudly offering food options that are good for guests, good for the community and good for the planet. Our menus feature food from natural, local and sustainable sources.
Chef Wesley Boodhram
Chef Wesley Boodhram has a resume many chefs would be jealous of including stints at the Walt Disney Company Bahamas, Executive Chef of the Marriot Trinidad and Tobago and Head Chef at the SIR corporation. He joined the Hyatt Regency in 2012 and manages the entire food and beverage program for the hotel.
Located in Toronto’s historic Garment and Warehouse District, Le Sélect Bistro is an authentic Parisian bistro with great bistro food, a traditional zinc bar, jazz on the soundtrack, friendly and attentive service, and the best wine list in the city.
Chef Albert Ponzo
Chef Albert Ponzo Albert spent a year when he first arrived at Le Select figuring out the most consistent sustainable products; this led to the menu becoming Land Food People Committed Partner. He his served his dishes to numerous celebrities, with Gordon Ramsay stopping by on a food tour to try Albert’s dishes.
Luma is located in Toronto’s hottest new entertainment destination, the TIFF Bell Lightbox.
Paying homage to Toronto’s rich, cultural landscape, Luma’s menu showcases global and Canadian artisanal cuisine featuring the finest local and regional ingredients in an inviting dining room designed with rich woods, leather and stone and outstanding floor to ceiling views of King Street West.
Chef Michael Wilson
Chef Michael Wilson has experience working in numerous kitchens around the world including Rhodes in the Square in London and Crillon le Brave in Provence. He worked at CRUSH wine bar where he was promoted to Executive chef before becoming the Chef de Cuisine at Luma.
A modern, industrial-style venue with an eclectic menu of locally sourced fare & bespoke cocktails.
Chef Rob Bragagnolo
Chef Rob Bragagnolo grew up in Toronto; however, he spent much of his early career overseas studying hotel management in Switzerland and working a Michelin-star winning restaurant in Spain. He returned to Canada to work as an executive chef in the city he grew up in, with Marben being the right fit.
Momofuku is a group of award-winning restaurants owned by chef-founder David Chang.
Chef Sam Gelman
Chef Sam Gelman grew up working in restaurants in his hometown of Iowa city before expanding his culinary horizons to Chicago, Boston, the Hudson valley and New York City. He worked with Chef Chang before coming to Toronto to help set up Monofuku Toronto.
Oliver & Bonacini Café Grill is located at 33 Yonge St., on the northeast corner of Yonge & Front Streets.
Chef Tom Riley
Chef Tom Riley has worked in many countries including New Zealand, the United Kingdom and Australia before deciding to settle in Canada. He came and worked as the Chef de Partie at Canoe, impressing the management and then moving onto become the Chef de Cuisine at O&B Café Grill.
Whether it is breakfast, lunch or dinner, Shangri-La Hotel, Toronto, is sure to satisfy discerning palates.
Chef Damon Campbell
Chef Damon Campbell worked at Lafite in Kuala Lumpur, which has won numerous “Best fin dining in Kuala Lumpur” awards; in 2009 he was nominated for Time Out magazines ‘Chef of the Year’. Damon returned to his roots in Canada in 2012 to lead the staff at Toronto’s Shangri-la Hotel.