Tag: Culinary Events

Joni park hyatt toronto global chef series

Park Hyatt Toronto’s Global Chef Series Brings the World to Yorkville

17 February 2026

A new Global Chef Series at Joni pairs international culinary stars with the hotel’s executive chef for a year of limited-run, cross-continental dining experiences.

Toronto’s dining scene is no stranger to big names, but this year Park Hyatt Toronto is thinking globally. The hotel has unveiled a 2026 Global Chef Series at Joni, its signature restaurant, bringing internationally acclaimed chefs to Yorkville for a string of tightly curated, two-night residencies.

The idea is refreshingly straightforward: invite boundary-pushing chefs from around the world to cook alongside executive chef Jonathan Williams, creating immersive multi-course tasting menus that reflect each guest’s culinary roots. It’s culinary travel distilled into a single evening.

The series launches March 6 and 7 with Felipe Schaedler, the São Paulo–based chef behind Banzeiro. Schaedler is known for cooking that celebrates Brazil’s biodiversity, drawing on rare Amazonian ingredients and ancestral techniques. His Toronto appearance marks a much-anticipated Canadian debut, with a tasting menu inspired by the flavours and textures of the Amazon.

Dinner is priced at $165 CAD per person, with an optional $95 CAD wine pairing. Reservations are available via OpenTable, and capacity is limited.

Joni restaurant Park Hyatt Toronto
Joni restaurant Park Hyatt Toronto

Schaedler’s residency sets the tone for a year that spans continents. April 24 and 25 will feature Jean-François Rouquette of Park Hyatt Paris-Vendôme, a One MICHELIN Star chef. In June, Alberto Landgraf of Oteque in Rio de Janeiro — holder of Two MICHELIN Stars and recognized among Latin America’s 50 Best — takes the stage.

Later in 2026, diners can expect Ninh Le Trung Hau of Square One at Park Hyatt Saigon, selected by the MICHELIN Guide, and André “Matsumoto” Saburo of Taberna Japonesa Quina do Futuro in Recife, with a sixth chef to be announced for December.

Each residency is brief by design. Guest chefs collaborate closely with Williams to craft menus that reflect their culinary identities while responding to Toronto’s context, with curated wine and spirit pairings rounding out the experience.

About Park Hyatt Toronto

Located in Yorkville, Park Hyatt Toronto is one of the few city hotels awarded a MICHELIN Key, recognizing excellence in design, service, and overall experience. The property houses 219 guestrooms, including 40 suites, and Writers Room Bar, named among Canada’s 50 Best Bars.

Compass Group Hosts the World’s Largest Culinary Celebration for Chef Appreciation Week

15 September 2025

Most of us rarely think about the people cooking behind the scenes — the chefs who fuel hospital wards, campus cafeterias, stadium crowds, and company dining halls. But for one week every September, Compass Group makes sure the spotlight is firmly on them. The global foodservice giant marked Chef Appreciation Week 2025 (September 7–13) with what has grown into the largest culinary celebration in the world.

The initiative began with Donald and Lisa Crutch, founders of Chef Appreciation Week and advocates for recognizing chefs’ dedication both inside and outside the kitchen. When Compass partnered with the Crutch family in 2018, the event expanded beyond the U.S., eventually becoming a worldwide movement. Today, Compass brands in healthcare, education, business, sports, and senior living all take part, creating a ripple of gratitude across continents.

The 2025 edition introduced a fresh look, curated with input from Compass’s Global Culinary Forum — a council of chef leaders across its business. The result was a celebration that felt both premium and purposeful, reflecting the sophistication and diversity of the company’s culinary teams.

So what does a global thank-you look like? All week long, Compass sites hosted Appreciation Stations and Shoutout Boards, giving colleagues and clients a chance to share messages of gratitude. Cafés and restaurants rolled out Chef Specials featuring signature dishes with personal backstories, while kitchens organized family meals that brought front- and back-of-house staff together at one table. Certificates of recognition and social media spotlights rounded out the festivities, with #ChefAppreciationWeek and #LoveMyChef buzzing across platforms.

Behind the campaign is a recognition that chefs do more than cook. “Our chefs and frontline teams are the unsung heroes who bring our culinary vision to life, day in and day out,” said Chef Chris Ivens-Brown, Chief Culinary Officer for Compass Group North America. “Their commitment to safety, excellence and flavor make Compass a leader in our industry.” Deborah Lee, Group Chief People Officer, echoed that sentiment, calling chefs and culinary staff “the heart and soul of our operations.”

Appreciation Week is an invitation to look beyond the plate. It’s a reminder that every salad tossed in a café, every soup ladled in a hospital, every burger flipped at a game is the result of countless hours of skill, care, and creativity. And sometimes, the most meaningful way to honour that is the simplest: just saying thank you.