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In collaboration with Oliver Glowig, one of Rome’s most celebrated chefs, TOCA restaurant brings classic Italian cuisine to the heart of Toronto. Using locally sourced, seasonal ingredients, the kitchen prepares homemade pastas, fresh seafood and traditional desserts, complemented by aged selections from the cheese cave. The dining experience is elevated with wine dinners, cooking classes, tastings, workshops and other culinary opportunities. 

Oliver Glowig, Partner Chef

Originally from Germany, our partner Chef Oliver Glowig is recognized as one of Italy’s top restaurateurs. After receiving his first Michelin star at Acquarello in Munich, Chef Oliver became Executive Chef at the two Michelin star restaurant L’Olivo, located in the Capri Palace Hotel & Spa. Chef Oliver is based in Rome where he also oversees Primavera Restaurant in the Ritz Carlton Bahrain, La Locanda by Oliver Glowig Saas-Fee Switzerland. As Partner Chef at TOCA, Chef 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 of Northern and Southern Italian cuisine with his parents. His early love of 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 Singapore Tang Plaza and was part of the opening team at the JW Marriott New Delhi Aerocity, where he spearheaded several unique culinary initiatives.


Monday to Friday: 6:30 a.m. – 10:30 a.m.
Saturday & Sunday: 7 a.m. – 10:30 a.m.

À la carte
Monday to Friday: 6:30 a.m. – 11 a.m.
Saturday & Sunday: 7 a.m. – 11 a.m.

Lunch Monday to Friday: 11:30 a.m. – 2:30 p.m.
Brunch Saturday (Buffet) 12 p.m. - 2 p.m.
Sunday (Buffet): First Seating 12 p.m. – 2 p.m
Second Seating 2:30 p.m. – 4:30 p.m.
Dinner Monday to Saturday: 5 p.m. – 10 p.m.
Sunday: 6 p.m. – 10 p.m.