#FOOD: LYLA ENTERS NEW ERA UNDER EXDCUTIVE CHEF DANIEL KIM

Lyla has appointed Daniel Kim as Executive Chef and Seungho Jeon as Sous Chef, ushering in the next evolution of the restaurant’s culinary concept. Together, the chefs are building on Lyla’s Mediterranean foundation with a more focused coastal perspective, emphasizing exceptional seafood, handmade pasta, premium ingredients and seasonality.

The new direction is an evolution rather than a reinvention. Since opening at 60 Sudbury Street, Lyla has become known for its design-forward interiors, vibrant cocktail culture and Mediterranean-rooted approach to dining.

Under Kim and Jeon’s leadership, that identity is taking on greater definition through the flavours of the Mediterranean coastline and the culinary traditions of Southern Europe.

Kim joins Lyla following roles in some of Toronto’s most celebrated kitchens, including MICHELIN-starred Osteria Giulia, Opus and MICHELIN Guide-recommended Sammarco. Jeon brings an international perspective shaped by experience at Sydney’s acclaimed Bennelong and Toronto’s The Chase.

“From the beginning, our goal has been to build a restaurant with staying power,” says Daniel van Welie, co-owner of Lyla. “Daniel and Seungho understand what makes Lyla distinctive. Their cooking is thoughtful, ingredient-driven and deeply rooted in hospitality. They are helping us move the restaurant forward in a way that feels fresh while remaining authentic to everything we have built.”

Lyla is led by hospitality veterans van Welie, the longtime owner of Cano, and Amen Habtemariam. The pair first met while working at Terroni and brought more than two decades of shared hospitality experience to the restaurant. Their approach is grounded in the belief that enduring restaurants bring together excellent food, genuine hospitality, thoughtful design and memorable guest experiences.

Reservations are available [HERE].

A New Culinary Direction
At Lyla, Kim leads a culinary program designed to make refined dining feel generous, expressive and approachable. His philosophy centres on precise technique and premium seasonal ingredients, presented with a sense of ease rather than unnecessary complexity.
“The most memorable dishes often feel effortless,” says Kim. “Our goal is to begin with exceptional ingredients, treat them with care and create food that guests genuinely want to return for. Lyla gives us the opportunity to explore the Mediterranean through a contemporary coastal lens while preserving the warmth and hospitality at the heart of the restaurant.”

Working alongside Kim, Jeon brings a similarly disciplined approach. His philosophy is that complexity belongs in the kitchen—not on the plate. Through refined technique and thoughtful execution, he creates dishes that feel balanced, elegant and immediately inviting.
Together, Kim and Jeon are shaping a menu defined by seafood, handmade pasta, seasonal produce and premium cuts from the land. Their shared approach combines technical precision with an emphasis on collaboration, consistency and warm hospitality.

The Menu
Lyla’s evolved menu moves from an expanded raw bar and shareable opening plates to handmade pasta, seafood and premium meats.
The raw bar includes rotating oysters, caviar service and cocktail shrimp, alongside more expressive preparations such as Chef’s Ceviche with cucumber and daikon ribbons, gochujang vinaigrette and crispy nori; Scallop Crudo with green apple, chili purée, almonds and dill oil; and Bluefin Tuna à Cru with citrus kosho aioli, red chili, crispy shallots and tomato gel.

Dishes designed for the table include Burrata with ossetra caviar, tomatoes, tomato water and sourdough; Scallop Ravioli with black garlic jus, cherry gel and brown-butter croutons; Octopus with Brussels sprouts, cherry gastrique and smoked tomato and kelp butter; and Steak Tartare with anchovy oil, pear gel, sous-vide egg yolk and a gochujang-Gouda crisp.

The pasta selection includes Paccheri with pork cheek, peperoncino, San Marzano rosé and pecorino; Risotto ai Funghi with shiitake mushrooms, black garlic and puffed buckwheat; Spaghettoni with uni, Hokkaido uni butter and nori pangrattato; and Tagliolini all’Aragosta with butter-poached Atlantic lobster, VSOP lobster bisque and lobster glaze.
From the sea, highlights include Japanese Striped Jack and Sea Bream with ossetra caviar beurre blanc, blood orange and ramp oil. Dishes from the land include Australian Rack of Lamb, dry-aged USDA Prime New York Striploin and a 26-ounce dry-aged USDA Prime Ribeye.

The Beverage Program
Complementing the kitchen is Lyla’s beverage program, led by Head Bartender and Bar Manager Walter Reis. Originally from Brazil, Reis brings a cocktail philosophy informed by tropical flavours, seasonal ingredients and contemporary technique.

Drawing inspiration from aperitivo culture and the flavours of the Mediterranean, the cocktail and wine program is designed to transition naturally from afternoon drinks through dinner and to pair with Kim and Jeon’s evolving menu.
Signature cocktails include Jardin di Fragola, made with Valley of Mother of God Gin, pineapple, strawberry, kiwi bitters and yuzu foam.

The beverage program is supported by a curated group of partners, including Dillon’s Small Batch Distillers, Valley of Mother of God Gin, Le Zinc Independent Cellar, Tre Amici Wines, Vertical Wines and Gibson Family Group.

The Space
Designed by internationally recognized firm HOK, Lyla’s interiors pair Mediterranean warmth with contemporary elegance. Natural textures, layered materials and intimate lighting create an atmosphere that feels elevated yet inviting.

The restaurant transitions from weekday lunch and aperitivo to dinner and weekend brunch. Guests can also dine on the refreshed seasonal patio, host private gatherings in The Gold Room or enjoy a more intimate, chef-led experience in

The Grotto.
Each setting reflects Lyla’s approach to hospitality: refined without feeling formal, vibrant without sacrificing comfort and designed to encourage guests to linger.

About Lyla
Located at 60 Sudbury Street in Toronto, Lyla is a contemporary coastal Mediterranean restaurant inspired by the culinary traditions of Southern Europe. Led by hospitality veterans Daniel van Welie and Amen Habtemariam, Lyla brings together ingredient-driven cuisine, a design-forward setting, an elevated beverage program and warm, attentive hospitality.

Under the culinary leadership of Executive Chef Daniel Kim and Sous Chef Seungho Jeon, Lyla’s evolving menu places seafood, handmade pasta, premium ingredients and seasonality at the centre of the experience. Together with Head Bartender and Bar Manager Walter Reis, the team delivers a distinctive dining experience that moves effortlessly from day to night.
Lyla offers weekday lunch and aperitivo, nightly dinner, weekend brunch and private dining, as well as a seasonal patio.

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A post shared by William Wong (@mrwillwong)

Website: www.lylatoronto.com
Instagram: @lylatoronto @danielkimchef (Chef Daniel Kim) @chefseunghojeon (Chef Seungho Jeon)

Hours of Operation
Lunch: Monday–Friday | 12:00 p.m.–5:00 p.m.
Dinner: Daily | 5:00 p.m.–11:00 p.m.
Brunch: Monday to Sunday | 10:30 a.m.–3:00 p.m.

Reservations can be made [HERE].

(Photo/video credit: Mr. Will Wong)