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Laurie Bandur

Laurie Bandur, Chef of Truffles Restaurant at Four Seasons Hotel Toronto has been working on perfecting her culinary skills over the last number of years. A graduate of the Culinary Management Program at George Brown, she has worked with the city’s top chefs.  In 1999,  Bandur had the opportunity to work with Chef Vaughan Chittock of the Rosewater Supper Club.  This was later followed by a two year stint  at the well known Scaramouche Restaurant  where “ less is more when simplicity attains perfection” had her working with Executive Keith Frogget.

It was in August of 2002 that she joined the culinary team at Four Seasons Hotel Toronto and has worked over the years with Executive Chefs Lynn Crawford and Robert Bartley.  Chef Bandur brings the essence of French cuisine to the table, known for her fresh, light and aromatic cooking style. “Food should never be intimidating, it should be fun,” says Bandur. “It is our goal to give our guests the full flavours and never overdue it with confusion.”  Chef Bandur’s cuisine has been highly regarded by top food critics throughout North America.

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