Accolades

  • ChefsFeed Winner
    One of the Best Things to Eat in Toronto

My Restaurants

  • Café Boulud
    60 Yorkville Ave.
    Four Seasons Hotel Toronto
    Toronto, ON

Where I Eat

Behind the Scenes

Fried chicken club
"Sweet bread, crispy chicken, bacon, sour pickles, and Ezell's slaw—need I say more?"
Lamb madrasi
"The depth of flavor in the lamb madrasi with its spicy coconut curry sauce is amazing. You can really taste the care put into all the food at Utsav."
Alsatian sourdough
"If I could only have one bread for the rest of my life, this would be it."
Chef Tyler Shedden reviews  at post.venue.name
Pork buns
"If you haven’t tried them, do it now! These pork buns come with hoisin, scallions, and sliced cucumbers."
Chef Tyler Shedden reviews  at post.venue.name
Cervello
"I love the cervello, which is comprised of lamb's brain alla saltimbocca with Sicilian caper agliata. Get a basket of these and a glass of Barbera!"

From My Menu

Chef Rob Gentile reviews Crispy duck egg at Café Boulud
$$$ | French/Belgian
Yorkville
1 Review
"This is my favourite dining experience in the city. The staff is warm and inviting with one hell of a talented chef, Tyler Shedden. I love the very creative and flavourful menu. This particular dish of duck egg comes with jambon de Paris, asparagus, and a mustard dressing."
Chef Mark McEwan reviews Poulet au vinaigre d'estragon at Café Boulud
$$$ | French/Belgian
Yorkville
1 Review
"The roasted Chantecler chicken breast and stuffed leg are extremely moist. The tomato confit is the perfect accompaniment and the tarragon-vinegar jus adds the perfect amount of refinement. I don't typically order chicken off of menus, but this is one that I crave."
Chef David Chang reviews Terrine de foie gras at Café Boulud
$$$ | French/Belgian
Yorkville
1 Review
"Café Boulud made the move to Toronto around the same time that Momofuku did, which puts us in really great company. Their foie is a classic, delicious dish."
Chef Rob Gentile reviews Charcuterie board at Café Boulud
$$$ | French/Belgian
Yorkville
1 Review
"The charcuterie at Café Boulud is something special. The team led by chef Tyler Shedden is hospitable and passionate. This is always a great experience and a great meal."