All Food and Drink
Cocktails & Casual Fare
d|bard|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
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.
- Order Online
Thanksgiving To-GoEnjoy a classic Thanksgiving meal complete with all the trimmings in the comfort of your own home, prepared by our culinary team. This indulgent dinner serves five people and includes a 15-pound, slow-roasted turkey made with sage focaccia stuffing, traditional gravy and a citrus cranberry sauce. Thanksgiving To-Go is available for pick-up at the Hotel from Friday, October 7 to Monday, October 10, between 11:00 pm and 4:00 pm. Kindly note that all orders must be placed by Tuesday, October 4.
Meet the Team
Daniel BouludChef 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.
Colin HendersonChef 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.
Maru CachoSous 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.
Kevin LevionnoisPastry 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.