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 and 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.
  • 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 housemade cakes, bespoke gift cards and more.
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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.


  • Monday – Saturday, 5:30 PM – 10:00 PM

    Five-Course Tasting Menu at Café Boulud

    Café Boulud invites you to revel in a five-course tasting menu featuring dishes developed by our culinary team. Optional wine pairings curated by Head Sommelier Anna Jarosz are also available. CAD 145 per person; CAD 220 per person with wine pairings.
    Reserve Now
  • Monday – Saturday, 5:30 PM - 10:00 PM

    Plat du Mois at Café Boulud

    Enjoy French cuisine classics courtesy of Café Boulud’s monthly rotating menu, Plat du Mois. The April feature includes Canadian Lobster Tail with Morel Mushrooms and Asparagus. CAD 48.
    Reserve Now
  • Saturday and Sunday, 12:00 noon – 4:00 pm

    Spring Afternoon Tea at d|bar

    Enjoy this timeless tradition of sipping on premium teas and indulging in sweet and savoury treats. CAD 105 per person.
    Reserve Now
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