All Food and Drink

  • French

    Café Boulud

    Chef Daniel Boulud looked to his roots – and his grandmother’s kitchen table in Lyon – to create an unmistakably French restaurant, complete with a gleaming rotisserie that serves up slow-cooked excellence.
  • Cocktails & Casual Fare


    d|bar by Chef Daniel Boulud is located in the historic Village of Yorkville, Toronto’s most luxurious shopping and dining district. With an impressive view of Yorkville Avenue, this lively street-level lounge is the perfect place for a cocktail before or after your meal, or make d|bar the evening’s destination and choose from a menu of casual fare that’s ideal for sharing.
  • Cocktails & Casual Fare


    Marking the beginning of another patio season in the city, Four Seasons Hotel Toronto reopens its outdoor dining destination, d|azur, and sets the scene for the summer with a new mural that captures the essence and beauty of the Mediterranean.
  • Healthy & Refreshing

    Cloud 9

    After a relaxing and rejuvenating spa treatment, visit the Cloud 9 Oasis and indulge in our new menu full of healthy and refreshing bites. Exclusive to Spa guests, Hotel guests and Four Seasons residents.
  • Private Dining at Café Boulud

    Our private-dining room is the perfect place to gather up to eight guests for a truly unique and memorable meal.
  • In-Room Dining

    For breakfast in bed, impromptu business meetings or intimate meals overlooking the city, we’ve got you covered, day or night.
  • Takeaway

    Enjoy celebratory cakes and sweet treats by Four Seasons Hotel Toronto Pastry Chef Kevin Levionnois. Choose from a selection of house-made cakes, bespoke gift cards and more.
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  • October 7 – 9

    Thanksgiving at Café Boulud

    This Thanksgiving weekend join us at Café Boulud for a three-course brunch or a three-course prix fixe meal. Chef de Cuisine Colin Henderson and his team have prepared a selection of featured menu items in addition to the classics.
    THREE-COURSE BRUNCH: Saturday, October 7 and Sunday, October 8, 11:30 am to 2:30 pm
    Sunday, October 8, 5:00pm to 10:00 and Monday, October 9, 12:00 noon to 10:00 pm
    Reserve Now
  • September – November, Saturdays and Sundays, 12:00 pm – 4:00 pm

    d|bar Fall Afternoon Tea

    Our beloved Afternoon Tea returns to d|bar just in time for sweater weather. Starting Saturday, September 30, indulge in an array of Boulud bites and a curated selection of tea blends inspired by the new season.
    Reserve Now
  • Every Wednesday, 5:30 pm – 10:00 pm

    Rotisserie Night at Café Boulud

    Join us at Café Boulud for a midweek treat with our new Rotisserie Night offering. Available exclusively every Wednesday night, enjoy a delicious three-course rotisserie dinner for CAD 72 per person.
    Reserve Now

Meet the Team

A chef in a white shirt and trousers stands in front of a pin-striped wall surrounded by foliage.

Daniel Boulud

Chef and Restaurateur
Raised on his family's farm in the village of Saint-Pierre-de-Chandieu, Chef Daniel Boulud infuses his many culinary endeavours with the traditional flavours of the French countryside. He is chef-owner of several award-winning restaurants as well as the Feast & Fêtes catering company. Chef Daniel's menus feature seasonal highlights, locally sourced ingredients and one-of-a-kind style.
Chef de Cuisine Colin Henderson stands wearing a black-and-white striped apron over a white chef's coat

Colin Henderson

Chef de Cuisine
Chef Colin's interest in the culinary arts began when he was fifteen years old, where he landed his first job as a fry cook in a small local restaurant. This experience led him to enroll in the Culinary Management School at Ottawa's Algonquin College, and to eventually join Ottawa's Beckta Group as a sous chef, later aiding in the opening of Toronto's Lena restaurant where he worked as sous chef. Colin has also worked closely with Chef Michale Tusk at his San Francisco three Michelin star restaurant, Quince, learning the finer points of fresh pasta and perfecting the sophistication of food plating finesse.
A woman with blonde hair wearing a chef's uniform stands in front of a brown wall.

Maru Cacho

d|bar Chef
Chef Maru Cacho grew up in the kitchen, learning skills and techniques from her mother and grandmother in Mexico City. From making her first salsa at ten years old, to working as a chef in her family's restaurant, Maru cherishes every culinary moment. Since joining the team at d|bar by Chef Daniel Boulud in 2012, Chef Maru has taken inspiration from her roots to create unique and flavourful combinations for the Hotel's renowned street-level lounge.
A man in a white shirt and black and white pinstriped apron stands in front of a brown wall.

Kevin Levionnois

Pastry Chef
Chef Kevin Levionnois began his journey with pastries and sweets at university, where he studied Catering and Pastry Arts. After completing his formal education in 2010, Kevin worked as a Pastry Commis at a Michelin-Starred Restaurant in Normandy, France. His career with Four Seasons Hotel Toronto began in 2019 when he joined the team as a Pastry Sous-Chef. Leading with inspiration and learning from Chef Daniel Boulud and his Corporate Pastry team in New York, Chef Kevin Brings his expertise in flavour combinations and the art of food plating to Four Seasons Hotel Toronto, Café Boulud and d|bar by Chef Daniel Boulud.
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