TORONTO — Chef Colin Henderson is the new chef de cuisine at Four Seasons Hotel Toronto’s Café Boulud. Most recently, Henderson held the position of sous chef, beginning his tenure with Four Seasons in August 2018.
Before joining Café Boulud’s team, chef Henderson joined Ottawa’s Beckta Group as sous chef and later assisted in the opening of Toronto restaurant Lena. He’s also had the opportunity to work alongside chef Michael Tusk at his Michelin-star restaurant, Quince, in San Francisco, Calif.
“Chef Colin has been an integral part of the Café Boulud team for the past three years,” says chef Daniel Boulud. “I’m very excited for our guests to experience his deep passion for seasonal dishes and fresh ingredients as he continues to lead our dynamic team.”
“It’s an honour to be recognized and appointed to this exciting position,” says Henderson. “I’m grateful to assume the role of the many great chefs who I had the privilege of learning from. I look forward to guiding the menu and to leading this team that truly feels like a family.”
