Four Seasons Hotel Toronto announces Nicholas Trosien as the new Chef de Cuisine of Café Boulud and d|bar by Chef Daniel Boulud. Since his appointment, Trosien has been working in collaboration with Chef Daniel Boulud and his culinary team to refresh the restaurant’s classic menu for spring. The new menu is available through June 21, 2019 from 12:00 noon to 2:30 pm for lunch and 5:30 to 10:00 pm for dinner service.

Trosien brings a creative touch, Four Seasons-style management and leadership chops, and culinary worldliness nurtured through assignments in Asia and the Middle East to his new position. Originally from Livonia, Michigan, Trosien began working his way up the line at 15 years old, before honing his skills at Le Cordon Bleu Miami and going on to work for a famous James Beard award-winning chef in multiple restaurants. As a young, talented chef in the city, he caught the attention of both the Food & Beverage Director and Hotel Manager of Four Seasons Resort Palm Beach and soon after landed his first Four Seasons appointment there as a Sous Chef in 2012. A natural fit, Trosien has been with the company ever since, bringing his culinary skills to Singapore and Dubai before landing in Toronto.

He’s the type of chef whose passion in the kitchen is both in the food and the people. “My goal is to inspire and develop the team around me while continuously enhancing the menu and overall guest experience,” says Nicholas Trosien. His new spring menu showcases the best of Canada’s seasonal produce with dishes such as a vegetarian aubergine, vadouvan eggplant steak served with baby rainbow carrots, morel mushrooms and eggplant puree; St. Jacques, seared scallops with saffron potato, stinging nettles, English peas and duck prosciutto; and carre d’agneau, herb crusted lamb rack served with sunchoke, morel mushrooms, mint gel and a truffle lamb jus. The signature rotisserie that Café Boulud has built its reputation on remains integral to the restaurant, which will continue to serve its famous rotisserie chicken and duck for dinner.

The spring menu is complemented by fresh bottle selections from Julie Garton, the new Wine Director at Four Seasons Hotel Toronto. Garton found her home in hospitality working in restaurants as she travelled extensively around the world. A native of Guelph, Ontario, she set down roots in Toronto as sommelier and manager of a popular gastropub in the heart of Yorkville, curating wine lists for all three of its sister pubs. Garton remains dedicated to her pursuit of wine knowledge, recently passing the gruelling Advanced Exam through the Court of Master Sommeliers in 2019. As she makes moves to expand the wine program at the Hotel and delight guests of Café Boulud and d|bar by Chef Daniel Boulud, she is also eager to complete the CMS Master Sommelier Exam, deemed one of the most challenging exams in the world.

Her seasonal selections to sip on when dining at Café Boulud include Gruner Veltiner Senftenberger Piri, Nigl, Kremstal with dry, tart flavours of grapefruit, green apple and white peach that pair well with spring produce such as asparagus and fiddleheads, as well as a Syrah Jamet, Collines Rhodaniennes, France with deep black fruit and violet floral aromas.

With the wine-savvy clientele at Four Seasons Hotel Toronto, Garton’s experience is that many guests know perfectly well the wines they enjoy. Her goal is to guide them towards a niche producer or something they haven’t experienced before. “For me, the joy is in creating a great experience for everyone,” says Garton. “Enjoying a special bottle can really make a regular day feel like a special occasion.”

The team at Four Seasons Hotel Toronto is thrilled to welcome these two new members, whose experience and passion will continue to evolve the guest experience at Cafe Boulud and d|bar by Chef Daniel Boulud and maintain the property’s position as the premier culinary destination in Toronto.