At 360 The Restaurant at the CN Tower, we craft cuisine that’s as spectacular—and Canadian—as our surroundings. Drawing inspiration from the many regions of the country, our culinary team creates menus that showcase local suppliers, flavours from coast to coast and wine from right here in Ontario.

Our sustainability story

The cuisine of Canada is intimately tied to the land and waters we call home. As those rivers, oceans, forests and farms keep us fed, we owe it to them to source ingredients responsibly wherever possible. Doing so not only helps us keep our emissions down and water use limited, it also leads to dishes that brim with seasonal personality and local character—good for the planet, delicious for you!

This conscious approach to cuisine has animated our kitchen’s creations for years and is the driving ethos of our food and beverage program.

Today, we’re one of Canada’s most sustainably focused restaurants. Beyond the ingredients we use in our kitchen, we have also installed an ORCA system, which uses natural processes to safely reduce food waste, and we’ve built a culinary garden at the base of the Tower to highlight the kinds of produce that grow right here in Ontario.

It starts with our suppliers

The freshness of food makes all the difference in flavour, visual appeal and nutrition.

It only makes sense that you want your sources to be nearby.
Whether we’re working with local produce wholesalers like the New Farm, Ontario wineries like Vineland’s Megalomaniac, or Ocean Wise–certified suppliers in British Columbia and the Atlantic provinces, you can be sure you’re getting the best of Canada’s bounty in every bite.


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Fish swimming in ocean vegetation and clear, clean water

Ocean Wise

Ocean Wise is the leading seafood sustainability organization in Canada, dedicated to preventing overfishing, and connecting restaurants and diners with certified suppliers of fish, shellfish, and more. 

A team led by the best 

Simon Samad, Chef de Cuisine
Chef Simon Samad at 360 in front of the window

Simon Samad did not have a traditional culinary career path. After graduating high school at 16 and pursuing hotel management for a year at Cornell University, Simon returned to Toronto to cultivate his passion for cooking.

Simon was hired in 2004 at 17 at The Academy of Spherical Arts restaurant in Toronto’s Liberty Village. He rose in the ranks and became Sous Chef at Liberty Bistro and later Head Chef at 21 at Richmond Rogue. Simon held progressively more senior roles in Toronto, and it was during his time as Chef de Cuisine at Jacobs & Co. Steakhouse that he was awarded the Clefs D’or Golden Plate in 2014.

Simon joined the team at Fairmont Chateau Lake Louise as Chef de Cuisine in 2017, progressing to Restaurants Executive Chef of their 8 restaurants on property in 2019 and eventually becoming hotel Executive Sous Chef in 2021.

Toronto beckoned Simon back once more, when he joined the 360 team as Chef de Cuisine in 2021. Simon credits his love of multiple styles of cuisine to his upbringing, moving frequently through the United States and Southeast Asia and his exposure to the philosophies of the many chefs he has worked with throughout his career.

Simon approaches cooking through the lens of sustainability, challenging himself and empowering his team to creatively manipulate ingredients and present dishes in a way that will delight diners and model the sustainable way. He finds inspiration working side by side with the culinary team at 360, where the atmosphere of continuous learning inspires quality dishes that highlight local, Canadian ingredients that visitors from around the world can enjoy. 

Grant Nelson, General Manager
Grant Nelson, with short hair and smile

Grant brings more than a decade of experience in restaurants across North America, including for large hotel brands such as Four Seasons and Fairmont, with a strong focus on personalized service.

No stranger to distinguished clientele and illustrious members of staff, he’s worked beside celebrity and award-winning chefs. His career began in Toronto’s historic Distillery District, and included leadership roles in Beverly Hills and Vancouver, where he was part of the team at The Victor restaurant awarded “Best New Restaurant” by Georgia Straight magazine in 2017.


Awards and certifications

Don’t just take our word for it—360 has been recognized for a number of industry awards and certifications, including our claim to having the world’s highest wine cellar. Here are only some of our accolades:

  • Excellence in Dining Experience, Distinguished Restaurants of North America (since 1997)
  • Best of Award of Excellence, Wine Spectator (since 1998)
  • Certified by Feast On, Ocean Wise and LEAF
  • City of Toronto’s Greenest Choice Feast On Restaurant (runner-up 2019, winner 2018)
  • Certificate of Excellence, TripAdvisor
  • Golden Plate Award, Les Clefs d’Or Ontario