Catering

Sustainably sourced farm-to-fork offerings

Food Sustainability Facts

Celebrating fresh Ontario-grown ingredients and sustainable practices.

The Hotel's onsite seasonal Garden Pavilion supplies all on-property restaurants and grows a selection of crops including 100% organic herbs, fruits, lettuces, edible flowers, peppers, onions, beans and specially hybridized pollinator perennials and shrubs. The Garden Pavilion is also home to a “Bee Hotel” designed to attract native bees and pollinators by building a habitat uniquely designed for their nesting preferences.

Fresh pressed juice is made to order on-site, with ingredients from the Garden Pavilion and recipes and ingredients developed to promote the wellness and nutrition of our guests (ginger, carrots, berries, etc.), and all restaurant kitchens adhere to stringent compost and zero-waste practices.

The hotel’s culinary team takes pride in their relationships with the local farmers, purveyors who supply their kitchens with high-quality, sustainably-made products. Farmers across Ontario provide us with quality, fresh produce so our guests can savor the seasons while the hotel works to preserve the environment by purchasing local.

Meet the Team

Chef Derek Powers Jr

Executive Chef, 1 Hotel Toronto

As Executive Chef, Derek Powers Jr. oversees the culinary vision and approach at 1 Hotel Toronto, ensuring our eateries uphold their reputation of using fresh and seasonal ingredients from local Ontario purveyors. At 1 Hotel Toronto, Chef Powers and his talented team are focused on crafting delicious zero-waste dishes that showcase the Hotel’s commitment to preserving the beauty and bounty of nature.

Chef Roland Torok-Ducharme

Chef de Cuisine, 1 Kitchen

Chef Roland Torok-Ducharme joins 1 Kitchen Toronto as the newly appointed Chef de Cuisine. Possessing an inherent love for creating simply beautiful dishes with the freshest ingredients, Chef Torok-Ducharme will lead the 1 Kitchen brigade focusing on spotlighting local and seasonal products and flavours to further support 1 Hotel Toronto’s sustainable ethos.

Chef Olivier Le Calvez

Executive Chef, Casa Madera

Born in Mexico, Chef Olivier Le Calvez brings a wealth of global experience and talent to the helm of the Casa Madera kitchen. His 25-year culinary career is strongly influenced by his native country, as well as European, Asian, and Latin American techniques making him perfectly suited to the role of Executive Chef of Casa Madera.

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Meet Our Local Purveyors

Supporting local farmers and growers is essential to our sustainability efforts. Our purveyors provide us with the freshest, ethically sourced ingredients to ensure a mindful dining experience.

Garden-To-Table Produce

Farmers across Ontario provide us with quality, fresh produce so that you can savour the flavours of the seasons and we can work to preserve the beauty and bounty of nature.

Cookstown Greens - Thornton, Ontario
Unionville Mushrooms - Stouffville, Ontario
Forno Cultura - Toronto, Ontario
The New Farm - Creemore, Ontario

Responsibly Sourced

Our meat, fish and seafood partners are committed to growing and sourcing the best products with a minimal environmental footprint.

Fogo Island Fish - Fogo Island, Newfoundland
Ahrens Family Farm - Peterborough, Ontario

Raised with Love

We can ensure that our dairy and eggs come from animals that are cared for and ethically raised.

Sheldon Creek - Loretto, Ontario
Homestead Farm - Newmarket, Ontario