Meet Chef Daniel Hyam: The Drake Hotel’s New Executive Chef

With over 16 years of experience in acclaimed, high-volume kitchens across North America, Chef Daniel Hyam brings creative vision, global inspiration, and a whole lot of flavour to his new role as Executive Chef at The Drake Hotel. A Toronto native and George Brown alum, Daniel spent nearly a decade at the award-winning Nota Bene under Chef David Lee before playing a key role in launching and growing the Planta group—leading kitchen teams and opening concepts in cities like Miami, Los Angeles, and Washington D.C.

His culinary style is bold, layered, and rooted in connection—bringing people together over comforting, approachable dishes that still push boundaries. Now, he’s back in Toronto with a fresh vision for The Drake’s dynamic food program.

We sat down with The Drake Hotel’s new Executive Chef to talk coming home, kitchen culture, and what’s cooking this summer—from bold brunches to rooftop bites.

You’ve led teams and launched concepts across North America—from Miami to L.A.—what drew you back to Toronto and to The Drake Hotel?

Toronto is home. After years of opening restaurants in different cities, I was craving a return to my roots and a space where I could create with a sense of longevity. The Drake isn’t just a hotel—it’s a cultural institution. The art, the music, the energy—it’s unlike anything else in the city. I saw an opportunity to lead a culinary program that’s both iconic and ever-evolving.

You’ve been known for modern, plant-forward menus at places like Planta. How would you describe your approach to food at The Drake?

My foundation is still very much about layering flavour and cooking with intention, but at The Drake, it’s about accessibility and joy. I’m not here to reinvent the wheel—I’m here to make every plate memorable. Whether it’s a spritz and snack on the patio, sushi under the stars on Sky Yard, or brunch in the Lounge, we’re offering something delicious for every moment.

The Drake Café + Patio just launched a refreshed menu. What inspired the new direction?

We wanted it to feel playful, spontaneous, and reflective of West Queen West. Think seasonal ingredients, bold daytime flavours, and a touch of fun—things like crispy chicken katsu sandwiches, cold noodle salads with house-made chili crisp, or a buttery croissant breakfast with soft scrambled eggs and fresh herbs. It’s designed to feel like your go-to local hangout, but with unexpected twists.

The Drake’s culinary program spans multiple venues—from the Lobby Bar to Sky Yard. How do you approach creating menus across such dynamic spaces?

It’s about storytelling. Each venue has its own vibe, so I build menus that enhance those experiences. The Lounge is big on shareables and sushi; Sky Yard has this rooftop energy that calls for street-food-inspired snacks and elevated late-night plates. The Lobby Bar is design-forward and intimate—perfect for dishes that match the tempo of a negroni or a post-check-in cocktail.

What can guests expect from The Drake’s food program this summer? Any favourites to look out for?

Expect high flavour, casual polish, and a lot of energy. I’m excited about the return of our sushi program with some new twists, as well as globally inspired small plates that work across our dining and nightlife spaces. And of course—brunch is a whole moment. The Drake’s Drag Brunch is legendary for a reason, and the menu this season is bringing it.

Hungry yet? Explore the new menus and book your table here.