Two of Toronto’s luxury properties have announced new updates this week with Hyatt Hotels Corporation and Oxford Properties reopening the restored Park Hyatt Toronto and Four Seasons Hotel Toronto appointing Colin Henderson as Chef de Cuisine of Café Boulud.
The Park Hyatt Toronto is home to a permanent art collection highlighting pieces from renowned Canadian and indigenous artists, including a new public art sculpture, “Rendezvous,” by Canadian artist An Te Liu, and “Dead Ringers,” a large-scale tapestry in the lobby by Shannon Bool.
There are 219 guestrooms, including 40 luxurious suites. The Presidential Suite, located on the 14th floor, includes a foyer, a chef’s pantry and dining room, a study and living room grounded by a stone-clad fireplace with champagne metal accents. The stone-tiled bathroom has a double vanity, glass-enclosed double rain shower and a free-standing soaker tub overlooking Yorkville.
Joni, a new culinary destination, is a casual bistro that focuses on fresh and flavorful ingredients. The restaurant offers breakfast, lunch, cocktail and dinner service. The return of the rooftop cocktail bar, now known as Writers Room, pays homage to the history of literary legends that shared moments in the Park Hyatt Toronto hotel.
A spa and wellness destination, which will host personalized treatments with a collection of curated relaxation services, is also set to be unveiled at a later date.
Meanwhile at Four Seasons Hotel Toronto, Colin Henderson will be the Chef de Cuisine of Café Boulud. Henderson most recently held the position of sous chef, beginning his tenure with Four Seasons at the brand’s global flagship property in August 2018.
Henderson’s interest for the culinary arts began at a young age and when he was 15, he began working as a fry cook in a local restaurant. He also earned a degree from the Culinary Management School at Ottawa’s Algonquin College. Prior to joining Café Boulud, Henderson worked at Ottawa’s Beckta Group as sous chef and later aided in the opening of Toronto restaurant Lena also in the position of sous chef. He also worked closely with Chef Michael Tusk in his three-Michelin-star restaurant Quince in San Francisco, learning the finer points of fresh pasta and perfecting the sophistication of food-plating finesse.
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