Local and sustainable

For Kyo Zhao, becoming Executive Chef at 360 Restaurant is the latest chapter in a journey that began nearly two decades ago in the CN Tower's kitchen. 

Kyo joined the CN Tower in 2008 as a Kitchen Attendant and worked his way up through the culinary team, earning promotions to Sous Chef before departing in 2020. During the pandemic, he and his wife moved to South Korea, where they managed a farm-to-table restaurant and gained valuable experience connecting locally grown ingredients with the guest experience. He returned to the CN Tower in 2022 as Senior Sous Chef and was later promoted to Chef de Cuisine at 360 Restaurant. A graduate of George Brown College's Culinary Management program, Kyo brings deep operational knowledge and a firsthand understanding of the restaurant's evolution. 

Kyo’s vision for 360 centres on showcasing Canada's culinary identity through exceptional ingredients. His menus highlight Canadian produce, proteins and products while drawing inspiration from a wide range of international cuisines. The goal is simple: let great ingredients speak for themselves. 

That philosophy starts close to home. Kyo is a strong believer in local and sustainable sourcing and is passionate about the quality of ingredients grown across Ontario. His current favourite is Ontario sweet corn. Whether featured in a savoury dish or transformed into a dessert, he values its versatility and the opportunity it creates to celebrate ingredients from our own backyard. 

As a leader, Kyo believes in leading by example. He is committed to mentoring his team, sharing his knowledge and helping young chefs develop their skills and confidence. Having built his own career within the CN Tower, he understands the impact that guidance, opportunity and hard work can have on a person's growth. 

Being named Executive Chef holds special meaning for Kyo because he has spent much of his culinary career growing alongside the CN Tower's Food and Beverage operation. From Kitchen Attendant to Executive Chef, his story is a reflection of dedication, perseverance and a genuine passion for hospitality.

Marc Dorfman has over 30 years of diverse experience in the hospitality industry and brings exceptional knowledge of the food and beverage and special events sectors to the CN Tower. As the Director of Food and Beverage, Marc leads a team at a strategic level with a keen focus on the dynamic operation that provides a unique dining experience and special events to guests from all over the world. 

Marc led teams with the Toronto flagship property of Four Seasons Hotels and Resorts with a focus on luxury hospitality standards leading the food, beverage, and catering operations. He has travelled around the world to establish a network of industry professionals that have helped to sharpen his concepts and execution. 

Marc also held an executive leadership role with Drake Properties and developed Playfuel Inc., a bespoke consulting firm focused on hospitality clients that included hotels, restaurants, and special event venues in Ontario.