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Placement · Toronto

Service that satisfies your distinguished palate each time we click and connect

Elite Eats releases a small number of drops each month. One chef, one fixed three-dish signature menu, one service window — presented by jaw-dropping service personnel in your residence, office, event or private lounge.

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Selection
Three dishes, fixed
Service
Vetted, dressed to the room
Space
1–2 per hour, never more

Current rotation · aged wagyu, marrow jus and charred spring onion

Introducing

The Chefs

Each chef has meticulously crafted three timeless, gold-standard dishes to fulfill your uncompromisingly elite palate. Elite Eats guarantees our service to be unforgettable and timeless — showcasing ingredients that are only available based on a seasonal rotation.

Hiro Tanaka

Toronto · Kyoto — sixteen years at the counter

Counter discipline: three movements, precise temperatures, nothing hidden behind sauce.

Hiro runs a quiet kitchen. Duck over binchotan, greens dressed in sesame, soba cut to order — the same three dishes, sharpened every season.

Signature menu · three dishes

Fixed for the season, mastered for the house.

In rotation · Late-autumn counter rotation

Campaign · Quiet luxury — Toronto direct

  1. 01
    Meat

    Binchotan duck breast, sansho

    Dry-aged eight days, grilled over white charcoal, peppered with sansho.

    IngredientsDry-aged duck · sansho · yuzu kosho
  2. 02
    Vegetable

    Goma-ae greens, toasted sesame

    Market greens blanched to the second, dressed in stone-ground sesame.

    IngredientsStone-ground sesame · mirin · dashi
  3. 03
    House Specialty

    Hand-cut soba in dashi, yuzu zest

    Milled each morning, cut to 1.8mm, served within the hour.

    IngredientsBuckwheat · kombu · yuzu

Trained in Kyoto and Osaka · Soba and dashi specialist · Kappo counter veteran

Isolde Marchetti

Toronto · Third-generation Piedmontese

Piedmontese rigour applied to Ontario's farms — long ageing, short menus, no ornament.

Isolde cooks one animal at a time and lets the ageing do the talking. Her tajarin is cut by hand each morning and finished in ninety seconds in the pass.

Signature menu · three dishes

Fixed for the season, mastered for the house.

In rotation · Autumn Rotation 2026

Campaign · Harvest table — Toronto (paid social)

  1. 01
    Meat

    45-day aged wagyu, bone-marrow jus

    Seared over binchotan, rested nine minutes, carved in front of the table.

    IngredientsOntario wagyu · marrow · black garlic
  2. 02
    Vegetable

    Charred spring onion, hazelnut cream

    Blistered whole, dressed in aged sherry vinegar and chive oil.

    IngredientsHazelnut · sherry · chive
  3. 03
    House Specialty

    Tajarin in brown butter and sage

    Hand-cut 40-yolk pasta, finished in the pass in ninety seconds.

    Ingredients40-yolk dough · sage · parmigiano 36

Former sous at Del Cambio, Turin · Two decades in fine dining · Slow Food presidia member

Étienne Rousseau

Toronto · Lyon, the mother of French cooking

Classical Lyonnaise sauces, reduced for a full day, plated without excess.

Étienne builds his service around truffle season and a sauce périgueux he refuses to rush. His ravioli is folded by hand, one table at a time.

Signature menu · three dishes

Fixed for the season, mastered for the house.

In rotation · Truffle season

Campaign · Truffle season — search + paid social

  1. 01
    Meat

    Duck à l'orange, blood-orange gastrique

    Whole bird pressed and roasted, carved at the door, sauced tableside.

    IngredientsPekin duck · blood orange · verjus
  2. 02
    Vegetable

    Fondant potato, comté and thyme

    Cooked in clarified butter for two hours, glazed to a mirror.

    IngredientsComté 24 · thyme · butter
  3. 03
    House Specialty

    Ravioli of truffle and comté, sauce périgueux

    Folded at the pass and served under shaved truffle.

    IngredientsPérigord truffle · comté · vin rouge

Two Michelin stars held for six years · Institut Paul Bocuse graduate · Truffle season specialist

The standard

Mastery over variety, discipline over scale.

Three dishes, never more

Every chef is bound to a fixed signature menu — one meat, one vegetable, one house specialty. No choice overload, no diluted kitchen: only what a chef can execute perfectly, every service.

Assembly films

Each signature dish carries a short film of its assembly in the chef's pass, so the table knows exactly what is being plated and sent.

Precision windows

Drops open tier by tier, then by venue: office, residence, event or private lounge. Arrival windows are locked to the minute, with the access protocol on the kitchen ticket.

The attire & hospitality protocol

Five levels, matched to the room. A boardroom is not a private lounge, and the house dresses and behaves accordingly.

  • 1Corporate & ProfessionalTailored, polished business attire for open offices and boardrooms under strict HR standards.
  • 2Corporate & ProfessionalSharp suits and sleek formal wear; boardroom-ready and fully HR-compliant.
  • 3Private & EveningHigh-end cocktail lounge aesthetic — elevated charm and attentive presentation.
  • 4Private & EveningEvening presentation for private residences, luxury condos and semi-private suites.
  • 5VVIP & Private LoungeFull high-fashion, glamour presentation for secluded spaces under closed-door protocols.

Safeguards, in writing

Zero tolerance — automatic, irreversible termination

  • The house serves food, and only food. Sexual acts, adult services, physical intimacy, and any form of solicitation are refused outright and never offered, implied, or tolerated.
  • Elite Eats is strictly against human trafficking and the financial gain from sexual acts of any kind. The house will never broker, facilitate, profit from, or look past any exchange of a sexual nature — not from staff, not from customers, not from any third party.
  • Crossing any line above — from either the staff member or the customer — results in automatic and immediate irreversible termination of the booking, the membership, and any staff assignment. No warning, no refund of fees, no second chance; the concierge is notified and the record is sealed.
  • The house serves food, and only food. Sexual acts, adult services, physical intimacy, and any form of solicitation are refused outright and never offered, implied, or tolerated.
  • No personal contact information is exchanged between staff and customers — no phone numbers, no personal email, no social media, no private messaging of any kind. All service communication runs through house-issued corporate phones and the concierge desk, so no private channel exists for advances toward staff or customers.
  • Every server carries a house-issued corporate phone while on shift; personal devices are set aside. This keeps all contact recorded, professional, and traceable, and removes any avenue for sexual advances on staff or client.
  • Elite Eats is strictly against human trafficking and the financial gain from sexual acts of any kind. The house will never broker, facilitate, profit from, or look past any exchange of a sexual nature — not from staff, not from customers, not from any third party.
  • Crossing any line above — from either the staff member or the customer — results in automatic and immediate irreversible termination of the booking, the membership, and any staff assignment. No warning, no refund of fees, no second chance; the concierge is notified and the record is sealed.
  • Servers are paid by the hour at minimum wage and share a tip pool; gratuities are never solicited and never tied to any conduct beyond the meal.
  • Conduct on both sides stays entirely professional, high-end, and respectful at all times.
  • Every server is background-checked, hospitality-trained, and bound by a written discretion agreement before any shift.

Dispatch baseline · 1–2 deliveries per hour per server, never more.

Membership

Access is granted, then earned.

Every drop holds a limited number of servings and opens in tiers. The closer your seat to the chef, the earlier the door.

Reserve

Standard access

Full access to the table once a drop opens to the house.

Signature

Half the priority window

Half of every priority window, ahead of the house list.

Inner Circle

First access

The full priority window on every drop, before the house is told.

Invitations only · applications reviewed personally

The door

Request an invitation.

Membership is not sold, it is granted. Tell us who is at your table and where you usually take your meals; the concierge reviews every request personally and replies with an invitation and a tier.

  • A fixed three-dish signature menu per chef
  • Venue-matched service: office, residence, event or private lounge
  • Access protocol and precision arrival windows on every ticket
  • Group & team packages from four servings upward