Gladstone Hotel Executive Chef Marc Breton "Local Food Hero"

Chef Breton's style of cuisine is based on using fresh, local, seasonal ingredients.  Breton and his team present à la carte and catering menus which celebrate eating locally and sustainably, supporting strong partnerships with local food producers.

Chef Breton learned his love of food from his French Canadian parents as he grew up cooking at home. He says, "My frustration is that what grows in your backyard has become a 'delicacy' sought after by Chefs. We need to collectively reconnect with local producers to turn the tables on what’s available for our kitchen tables".

In 2007, the Toronto Food Policy Council recognized Chef Breton with a Local Food Hero Award for leading the Gladstone’s annual "Harvest Wednesdays" series of culinary events inspired by the hotel’s membership in a local Community Shared Agriculture Farm.

Chef Breton's à la carte menus change monthly to make the most of seasonal ingredients. Gladstone Hotel patrons enjoy Breakfast, Lunch, or Dinner selections featuring classic Canadian favourites and daily, the kitchen provides specials which reflect the cultural diversity of the city.

During the "Harvest Season" at the Hotel: July to October, Chef Breton creates a seasonal and unique menu for each Harvest Wednesday as well as daily "Harvest  Specials" which showcase local, in-season ingredients. Chef Breton offers Gladstone clients stylish catering menus for business or social events reflecting this same philosophy. Set menu selections are available for breakfast, lunch, dinner, or cocktail party service. Chef Breton will also design custom menus to showcase the freshest, local, seasonal ingredients based on the principals, values and tastes of Harvest Wednesdays.

Chef Breton has participated alongside other celebrated Toronto Chefs in several events showcasing local and sustainable approaches to cuisine including:
Sept 2007 Picnic at the Brickwork
Sept 2007 An Evening of Local Cuisine
April 2008 Brewers Plate

Chef Marc Breton is a classically trained French chef with over 30 years of professional experience. He apprenticed at the Windsor Arms in the mid 80s and attended George Brown College. Over the years, he has worked at many of Toronto's favourite restaurants including Winston's, le Bistingo, Mclean House and the Bellair Cafe. Most recently before coming to the Gladstone, he was Chef at the Rivoli for seven years.