Skip to Content

Bringing the flavors of Italy to downtown Toronto, TOCA restaurant incorporates locally sourced, seasonal ingredients into its handcrafted cuisine. A collaboration with chef Oliver Glowing, among Rome’s most celebrated culinary leaders, the restaurant also offers Canada’s only cheese cave. Learn more about TOCA restaurant.


Pre-Theatre Menu in TOCA
Experience a delectable 2 or 3-course Pre-Show Menu from $32, available daily between 5 p.m. and 6 p.m. To make a reservation, please call TOCA directly at (416) 572-8008 or reserve online.

Cheese Cave Event Series
The event series takes place once a month and features a different theme and unique pairings.  Highlights include cheddar and beer, fondue and scotch, soft cheeses with champagne. Guests will learn how to taste cheese and identify flavour profiles, entertaining tips and more. View additional information.

Cheese Cave

TOCA Cheese Cave offers an unsurpassed selection of perfectly aged local as well as international cheeses. Let our Cheese Affineur take you on a tour of Canada’s only Cheese Cave, with over 35 varieties of cheeses from all around the world, including a large selection of local Canadian cheeses. A cheese tasting Menu is the talk of the town, fulfilling every taste and palate.  View more information about the Cheese Cave.

Oliver Glowig, Partner Chef

Originally from Germany, our partner chef Oliver Glowigi's recognized as one of Italy’s top restaurateurs. After receiving his first Michelin star at Acquarello in Munich,Oliver became Executive Chef at the two Michelin star restaurant L’Olivo, located in the Capri Palace Hotel & Spa.Oliver is based in Rome where he also oversees PrimaveraRestaurant in the Ritz Carlton Bahrain, La Locanda by Oliver Glowig Saas-Fee Switzerland. As Partner Chef at TOCA,Oliver brings his culinary artistry and expertise to our handcrafted Italian menu.

Daniele Trivero, Chef De Cuisine

‘Simplicity at its freshest’ is the way Daniele Trivero would describe his style of cooking. A native of Italy, Daniele spent many hours in the kitchen as a young boy, discovering the regional flavours ofNorthern and Southern Italian cuisine with his parents. His early loveof home cooking blossomed into a life-long career which began at the I.P.S.S.A.R. Ermenegildo Zegna culinary institute in Biella, with an internship at the Excelsior Palace Hotel. Soon after joining le Jules Verne - Eiffel Tower in Paris, Daniele was quickly recognized and promoted to Demi Chef De Partie by world-renowned chef, Alain Ducasse. Following several positions within Ducasse’s extensive network of highly acclaimed restaurants, Daniele embarked on an international career which took him across Europe and Asia. Prior to joining TOCA, Daniele was Chef de Cuisine for Marriott SingaporeTang Plaza and was part of the opening team at the JW MarriottNew Delhi Aerocity, where he spearheaded several unique culinary initiatives.

Lorie O'Sullivan, Sommelier

Based in Toronto, Canada, Lorie has also developed award-winning wine lists for restaurants like The Lakeview and Touro Brazilian Steakhouse. Lorie received her Sommelier diploma through the Canadian Association of ProfessionalSommeliers in 2006. She has also studied though the International Sommelier Guild and has earned the Wine and Spirit Education Trust Intermediate and Advanced diplomas. Lorie passed the Court of Master Sommeliers certified exam and has also been a wine judge for Inter vin/Vines Magazine and placed 2nd in the 2012 Wine Tasting Challenge.

Breakfast Monday to Friday: 6:30 a.m. – 10:30 a.m.
Saturday & Sunday: 7 a.m. – 10:30 a.m.
Lunch Monday to Friday: 11:30 a.m. – 2:30 p.m.
Brunch Saturday (À la carte): 11:30 a.m. – 2:30 p.m.
Sunday (Buffet): First Seating 11:30 a.m. – 2 p.m.
Second Seating 2:30 p.m. – 4:15 p.m.
Dinner Monday to Sunday: 5 p.m. – 10 p.m.