Four Seasons Toronto Welcomes Additions to F&B Team

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TORONTO — Four Seasons Hotel Toronto has added two new members to its food-and-beverage team. Nicholas Trosien has joined the hotel as the new chef de cuisine of Café Boulud and d|bar by chef Daniel Boulud and Julie Garton is Four Seasons Hotel Toronto’s new wine director.

Originally from Livonia, Mich., Trosien first joined Four Seasons as sous chef at Four Seasons Resort Palm Beach and has since held positions at properties in Singapore and Dubai.

A Guelph, Ont. native, Garton has travelled extensively and recently passed the Advanced Exam through the Court of Master Sommeliers (CMS). She is also eager to complete the CMS Master Sommelier Exam — deemed one of the most challenging exams in the world.

Since his appointment, Trosien has been working in collaboration with chef Boulud and his culinary team to refresh the restaurant’s menu for spring. The new offerings highlight the best of Canada’s seasonal produce with dishes such as vadouvan eggplant steak served with baby rainbow carrots, morel mushrooms and eggplant purée ($29); seared scallops with saffron potato, stinging nettles, English peas and duck prosciutto ($43); and herb crusted lamb rack served with sunchoke, morel mushrooms, mint gel and a truffle lamb jus ($58).

Garton has also curated fresh bottle selections — including Gruner Veltiner Senftenberger Piri, Nigl, Kremstal and Syrah Jamet, Collines Rhodaniennes, France — to complement the new offerings.

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