Café Boulud Toronto Gets Chef de Cuisine

TFY_093_373x300

Big foodie news from Toronto today: Daniel Boulud has named Tyler Shedden (both pictured right) as Chef de Cuisine of the upcoming Café Boulud Toronto, which will be part of the Four Seasons Hotel Toronto when it opens on October 5.

A native to Canada’s west coast, Shedden began cooking in his grandmother’s kitchen before deciding he was destined for a career as a professional chef. He started out as commis - or assistant cook - at Val d’Isere in Whistler. From C restaurant in British Columbia to Anthony’s in England, and with a final stint at Raincity Grill in Vancouver, Shedden moved to New York in 2006 to work with Gordon Ramsay as sous chef at the London NYC. In 2008 he was promoted to executive sous chef of the two Michelin star restaurant.

Shedden moved on to become Private Dining Room Chef in May 2011 at DANIEL, Daniel Boulud’s high-end eatery in New York City. He worked alongside Boulud for more than a year before being promoted to Chef de Cuisine for the new Café Boulud. Shedden took up residence in Toronto in early summer of this year so as to begin researching local purveyors and training his team in preparation for a fall opening.

We hear that Toronto’s Café Boulud will be more casual than the eponymous New York restaurant. As with Manhattan’s Café Boulud, the cuisine is inspired by the chef’s four culinary muses, with guests encouraged to mix and match as they please: la tradition, classic French cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, exploring the flavors of international cuisines.

Suggested Articles:

The Faroe Islands are becoming particularly popular with intrepid cyclists. Here's an insider's guide to the destination.

The Gothic style of architecture, primarily employed in churches, evolved in medieval France. Here are some of the best examples.

The Andhorinha, which will exclusively sail Portugal’s Douro River, will have an interior design reminiscent of the local culture. See more here.