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Four Seasons Toronto Welcomes Additions to F&B Team

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

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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