table
Welcome to table — where local seasonal bounty meets French fusion. It’s our take on garden to table cuisine.
CLOSED for the Season.
We look forward to serving you all again in spring 2025!
Check out our summer menu below:
chef Daniel, executive chef
A master of his craft, Chef Daniel brings years of experience and expertise to the table — transforming fresh, seasonal ingredients into a symphony of flavours. Classically trained at Le Cordon Bleu in pastry and cuisine, his early experience at acclaimed establishments in Banff and Lake Louise was followed by the prestigious honour of cooking for athletes at the 2010 Olympics under Chef Michael Smith. By 26, he led a bustling Toronto steakhouse, refining his skills under Chef Joe Mercuri.
While French cuisine is the foundation of Chef Daniel's culinary philosophy, his travels and heritage have added a unique flair to his cooking. He draws inspiration from Southeast Asian and Indian flavours, techniques he explored through extensive courses and travels.
Additionally, his Jewish and Eastern European heritage play a significant role in his approach to food. Particularly, from his grandmothers, who emphasized the importance of love and heart.
Cordon Bleu Trained, Red Seal Certification: These prestigious designations signify Chef Daniel's dedication to the culinary arts, demonstrating exceptional skills in all aspects of kitchen management, from menu development and preparation to plating and presentation.