Lyla Names New Culinary Leadership as Toronto Restaurant Expands Its Coastal Mediterranean Direction
Toronto restaurant Lyla is entering its next chapter with the appointment of Daniel Kim as Executive Chef and Seungho Jeon as Sous Chef.
Located at 60 Sudbury Street, Lyla will continue building on its Mediterranean foundation while placing greater focus on seafood, handmade pasta, premium ingredients, and seasonal cooking.
The restaurant’s next phase is not a complete change in direction. Instead, the culinary team is refining the vision that has shaped Lyla since opening, with a stronger focus on the flavours of the Mediterranean coastline and Southern Europe.
New Leadership at Lyla
Chef Daniel Kim joins Lyla after working in several respected Toronto kitchens, including MICHELIN-starred Osteria Giulia, Opus, and Sammarco, which is recognized by the MICHELIN Guide.
Chef Seungho Jeon brings international experience from Sydney’s Bennelong and Toronto’s The Chase, adding another perspective to Lyla’s kitchen team.
Together, Kim and Jeon are developing a menu approach centered around ingredient quality, precise techniques, and approachable presentations.
“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.”
A Coastal Mediterranean Menu
Under Chef Kim’s direction, Lyla’s menu highlights seafood, handmade pasta, seasonal produce, and premium cuts.
The updated menu begins with an expanded raw bar featuring dishes such as:
- Chef’s Ceviche with cucumber, daikon ribbons, gochujang vinaigrette, and crispy nori
- Scallop Crudo with green apple, chili purée, almonds, and dill oil
- Bluefin Tuna à Cru with citrus kosho aioli, red chili, crispy shallots, and tomato gel
The restaurant’s shareable dishes 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
- Steak Tartare with anchovy oil, pear gel, sous-vide egg yolk, and gochujang-Gouda crisp
The pasta menu features:
- 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
- Tagliolini all’Aragosta with Atlantic lobster, lobster bisque, and lobster glaze
Guests can also find seafood selections such as Japanese Striped Jack and Sea Bream, along with land-based dishes including Australian Rack of Lamb, dry-aged USDA Prime New York Striploin, and a 26-ounce dry-aged USDA Prime Ribeye.
Lyla’s Beverage Program
Alongside the kitchen changes, Lyla’s beverage program continues under Head Bartender and Bar Manager Walter Reis.
Originally from Brazil, Reis brings a cocktail approach influenced by tropical flavours, seasonal ingredients, and modern techniques.
The program draws from Mediterranean aperitivo culture, creating drinks designed to pair with Lyla’s food menu.
Signature cocktails include Jardin di Fragola, featuring Valley of Mother of God Gin, pineapple, strawberry, kiwi bitters, and yuzu foam.
The beverage program is supported by partners including:
- Dillon’s Small Batch Distillers
- Valley of Mother of God Gin
- Le Zinc Independent Cellar
- Tre Amici Wines
- Vertical Wines
- Gibson Family Group
A Restaurant Designed for Different Occasions
Lyla’s interior was designed by internationally recognized firm HOK, combining Mediterranean influences with contemporary materials and design elements.
The restaurant includes several dining areas, allowing guests to visit for different occasions:
- Weekday lunch
- Afternoon aperitivo
- Dinner service
- Weekend brunch
- Seasonal patio dining
- Private events in The Gold Room
- Chef-led dining in The Grotto
Each area reflects Lyla’s approach to hospitality, balancing refined cuisine with a relaxed setting.
About Lyla
Located at 60 Sudbury Street in Toronto, Lyla is a coastal Mediterranean restaurant led by hospitality professionals Daniel van Welie and Amen Habtemariam.
The restaurant combines seafood-focused cuisine, handmade pasta, seasonal ingredients, beverage programs, and a design-focused dining space.
With Chef Daniel Kim and Chef Seungho Jeon leading the culinary team, Lyla continues developing its menu around Mediterranean flavours, Southern European influences, and Canadian ingredients.
Reservations:
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–Sunday | 10:30 a.m.–3:00 p.m.
