All Food and Drink

Events

  • Saturdays and Sundays in March, April, May and June

    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.
    Reserve Now
  • Available Monday Through Saturday During Dinner Service

    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.
    View Menu

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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