All Food and Drink


  • Saturdays and Sundays in May, June and July; 12:00 noon – 4:00 pm

    Queen Bee Afternoon Tea

    To raise awareness about honey bees and the important role they play in our everyday lives, the culinary team has prepared a special Queen Bee Afternoon Tea. Enjoy a curated selection of sweet and savoury bites with premium loose-leaf teas. Queen Bee Afternoon Tea is available every Saturday and Sunday from 12:00 noon to 4:00 pm for CAD 105 per person.
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  • Wednesday, May 31, 7:00 pm

    Celebrate 30 Years of Restaurant DANIEL at Café Boulud

    Chef Daniel Boulud is returning to Café Boulud on Wednesday, May 31, for a special dinner to celebrate the 30-year legacy of Restaurant DANIEL. Embark on a culinary adventure with an exclusive five-course tasting menu showcasing the best of DANIEL. Enjoy everything from Chilled Pea Velouté and Homard aux Morilles et Vin Jaune to Slow Baked Sea Bass and Canard Montmorency. Join us as we raise a glass and toast to this momentous occasion. CAD 365 per person with wine pairings.
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  • Monday – Friday, 11:30 am – 2:30 pm

    Express Lunch at Café Boulud

    Whether it's lunch with your colleagues or networking with business associates, Cafe Boulud's new Express Lunch menu makes the perfect option. Available Monday through Friday from 11:30 am to 2:30 pm, you can choose from two-courses for CAD 55 or three-courses for CAD 65.
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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.
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