The dining opportunities at our Hotel reflect the city’s cosmopolitan population, as well as our culinary staff’s skill and creativity. Your guests can dine on French fare, authentic poutine, dim sum and Canadian comfort foods amongst other cuisines. Cocktails can be created at separate stations during your event, and your guests can even take a cooking lesson from one of our chefs.
EVERYTHING YOU NEED
![Guests enjoying dinner under round lights at D Bar in front of the bar]()
Fine French DiningBoth Café Boulud, created by acclaimed chef Daniel Boulud, and d|bar can be privatized for your event or meeting. Host an opening reception or closing-night dinner in the restaurant. Present a private breakfast in a nontraditional meeting-room setting, including a 30-foot LED video wall that allows for presentations and impactful branding opportunities.
Details![Close-up of hand holding chopsticks, dim sum dumpling over bamboo steam baskets]()
Ethnic EdiblesWith our “Tour of Toronto” catering menu, your guests can sample favourite dishes from the city’s unique ethnic neighbourhoods, including Greek Town, Little India and Chinatown.
![Café Boulud dining table under wall with framed mirrors]()
Intimate OccasionsOur French brasserie, Café Boulud, offers semi-private dining for small groups up to 10 people. Diners can select their own appetizer, entrée and dessert from a prix-fixe menu.
Details![Couple on sidewalk by busy Yorkville patio lined with shrubs, umbrellas]()
Outdoor EventsBetween May and October, d|bar’s spacious terrace can be booked for receptions for up to 40 people. Any month of the year, it serves craft cocktails and shareable plates, such as a charcuterie board.
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The Team
NICHOLAS TROSIEN
Chef de Cuisine, Café BouludGrowing up on a farm in Italy, Executive Chef Giannicola Colucci cooked with the freshest ingredients at a young age. Since then, he has travelled the world as a chef but wherever he goes, he carries his family traditions and food philosophies with him.
“My passion is to create dishes that tell stories of my history and all the great chefs and restaurants I have worked with.”