Meet The Team

Paul Wejman

TOCA Restaurant Specialty Chef

Introducing TOCA Restaurant's Culinary Luminary: Paul Wejman

Meet Paul Wejman, the culinary virtuoso behind TOCA Restaurant's exceptional dining experiences. With a journey that began as a dishwasher and evolved into an international culinary exploration, Paul's dedication to perfection has defined his path. Graduating from George Brown's culinary program, he refined his skills at the two Michelin-starred Da Caino in Italy, mastering the art of plating, collaborating with diverse chefs, and perfecting the intricacies of sauce and fresh pasta. Returning to Toronto, he made his mark as Head Chef at Romangia Mia Ristorante, impressing with his delectable pastas and award-winning risottos.

Paul's culinary voyage continued with a prestigious role as Private Chef for K2 Investments Management, where he showcased his adaptability and personalized finesse, crafting bespoke masterpieces for high-profile executives. Emerging from the challenges of the pandemic, Paul brought his talents to Giulietta restaurant, creating captivating pasta dishes that exemplified Michelin-level standards. TOCA Restaurant proudly embraces Paul Wejman, a culinary visionary whose expertise, creativity, and leadership infuse every dining experience with unforgettable flavors.

Paul Shewchuk

Executive Chef

Hailing from Kitchener, Ontario, Executive Chef Shewchuk started his culinary journey with studies at Humber College. He then began his impressive career studying under Chef Michael Stadtländer, the father of Canada's influential farm-to-table culinary movement, with a placement at the famed Eigensinn Farm, where he further developed his passion for sustainability and quality ingredients. Chef Shewchuk then joined the AAA Five Diamond awarded Langdon Hall Country House Hotel & Spa under the tutelage of renowned Chef Johnathan Gushue, as Restaurant Chef de Partie. Chef Shewchuk moved to the west coast, taking leadership roles in smaller restaurants and resorts before beginning an 8-year progressive tenure with Fairmont Hotels & Resorts. Developing from Restaurant Chef at The Fairmont Jasper Park Lodge, to Executive Chef, at The Fairmont Olympic Hotel, Chef Shewchuk accumulated a number of awards and honors. Playing Host Chef for the James Beard Foundation Taste America: Seattle event (2017), Chef Shewchuk established his place among his peers - some of the top chefs in the world.

Chef Paul Shewchuk has been redefining the hotel's food and beverage program at the hotel since his arrival. He has taken his expertise to reimagine the culinary offerings available, including the new TOCA Dine-at-Home menus, in-room dining experiences, innovative banquet catering for the hotel's meeting spaces and ballroom, as well as initiating a rooftop herb garden on the 53rd floor.

"The Ritz-Carlton name has always been synonymous with culinary excellence. I am very proud to bring my experience and creativity to the team here at The Ritz-Carlton, Toronto. My family and I are so happy to call Toronto home." Chef Paul Shewchuk said of his appointment.

É lyse Lambert

Master Sommelier

Born in Montréal, Québec, Elyse graduated with a degree in hotel management from the prestigious Institut de tourisme et d'hôtellerie du Québec (ITHQ) in 1998 and as Sommelier from L'École Hôtelière des Laurentides in 1999. In May of 2015, she became Canada's first Quebecer to hold the prestigious title of Master Sommelier.

Elyse has been working in the restaurant industry for more than 30 years. She has joined The Ritz-Carlton, Toronto's wine team more than a year ago. She is also sharing her passion at Radio-Canada's morning show and, consults for private and corporate clients. She is often invited to facilitate wine education seminars and to speak at corporate functions in Canada and around the world.