Holt Renfrew is proud to feature the gourmet creations of Executive Chef Corbin Tomaszeski.
Corbin Tomaszeski began his career with Holt Renfrew in Edmonton where he became Executive Chef of the restaurant in 1997. Three years later, Holt Renfrew planned to develop their food services and revitalize their food and beverage operations from the hub at Toronto's Bloor Street Flagship. Tomaszeski was given the nod, moving to Toronto to lead the endeavour. In July 2002 Holt's Café was launched. Tomaszeski created a unique menu, the first of it's kind in Toronto that featured tartines. Originating in France, the tartine is an open-faced sandwich made from a rustic boulle topped with any ingredient imaginable. Tomaszeski combined his love of fresh ingredients such as Honey Truffle Chicken, Ahi Tuna, Shitake mushrooms, Lobster, Champagne Vinaigrette and Poilane bread, flown in from Paris, France a few times a week to create his exclusive tartine menu which changes seasonally to reflect the freshest offerings of the moment.