Straight from his brigade in New York City, Daniel Boulud has named Tyler Shedden as Chef de Cuisine of the much anticipated Café Boulud Toronto. A native to Canada’s west coast, Tyler began cooking in his grandmother’s kitchen before deciding he was destined for a career as a professional chef. He took his first steps in that direction in 1996 when he went to work 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, Tyler 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. Reaching that third Michelin star proved less difficult as Tyler moved on to become Private Dining Room Chef in May 2011, at DANIEL, Daniel Boulud’s fine dining establishment 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. Tyler 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.
“From the day he began working at DANIEL, I appreciated Tyler’s technique, his energy and professionalism. He has the dedication it takes to maintain consistent quality in the kitchen and the palate to interpret the French-American cooking I’ve been doing at the original Café Boulud,” says Daniel Boulud.
Café Boulud and dbar will open inside Four Seasons Hotel Toronto, located on 60 Yorkville Avenue, the city’s glamorous shopping district on October 5, 2012. 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 flavours of international cuisines. Daniel Boulud’s approach will remain rooted in French culinary tradition and inspired by the rhythm of the seasons, while Tyler, with more of Daniel’s expertly trained team, work to adapt their artistry to the finest ingredients they can source, and of course to suit Toronto’s diverse palate.