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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. - Learn More
d|bar
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. - Learn More
In-Room Dining
For breakfast in bed, impromptu business meetings or intimate meals overlooking the city, we’ve got you covered, day or night. - Learn More
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.
Events
- Saturdays and Sundays in March, April, May and JuneReserve Now
Blooming Afternoon Tea
d|bar is welcoming a new season of Afternoon Tea. Reimagined to awaken spring, enjoy a curated selection of sweet and savoury bites with premium loose-leaf teas. Blooming Afternoon Tea is available every Saturday and Sunday from 12:00 noon to 4:00 pm for CAD 95 per person. - Available Monday Through Saturday During Dinner ServiceView Menu
Café Boulud Tasting Menu
Café Boulud invites you to revel in a five-course tasting menu featuring new dishes dreamt up by Chef de Cuisine Colin Henderson. You can enjoy this special dinner offering alongside optional wine pairings carefully curated by Head Sommelier Anna Jarosz. Offered every Monday through Saturday during dinner service, this tasting menu is available for CAD 135 per person and CAD 210 per person with wine pairings.
Meet the Team

Daniel Boulud
Chef and RestaurateurRaised 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.

Colin Henderson
Chef de CuisineChef 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.

Maru Cacho
d|bar ChefChef 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.

Kevin Levionnois
Pastry ChefChef 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.