An International Hub for Food Innovation
Experience all that Luma has to offer
Take a culinary tour of Toronto’s diverse cultural neighbourhoods with Luma’s innovative menu, and enjoy hand-crafted cocktails and a robust wine list. Also look out for upcoming events, as Luma often hosts collaborations with top international chefs and winemakers.
Luma is open for lunch on weekdays and dinner from Monday to Saturday. Drinks and light dining are also available in the bar and lounge.
Since he was appointed chef at Luma in 2012, Michael Wilson has distinguished himself by crafting globally inspired dishes using locally sourced ingredients. Drawing on the multicultural landscape of Toronto, Chef Michael brings forward his elevated, fresh take on world cuisine and passion for the city’s diverse cultures.
Chef Michael first got his start in Toronto’s food scene after graduating from Stratford Chefs School in 2002. He worked as Chef de Partie at Scaramouche Restaurant until 2004 and then as Saucier at Oliver & Bonacini’s Square Restaurant. In 2005, he accepted his first Sous Chef position at Crush Wine Bar and was subsequently promoted to Executive Chef in 2007. In 2011, he joined Pizzeria Libretto as Chef de Cuisine.
Outside of Canada, Chef Michael has completed stagieres at Rhodes in the Square in London, working under Chef de Cuisine Michael James and at Crillon le Brave in Provence, where he worked under Executive Chef Philippe Monti.
Chef de Cuisine
Despite a successful career in computer engineering, Chef Jacky’s passion for food drew him back to school for a fresh start in the culinary arts. While in school, he expanded his concept of fine dining under the mentorship of the iconic Chef Susur Lee, working as Tournant at Susur from 2006 to 2008.
Eager to return to his roots of traditional Chinese cooking, Chef Jacky spent six months at the Hilton Markham directly under acclaimed Chinese Chef Joseph Ho. In 2009, Chef Jacky used his experience to help launch Lardon Restaurant, a Canadian and French inspired bistro, where he was Chef until 2013. Following another successful stint at The Chase Fish & Oyster, Chef Jacky joined the opening team at Cluny Bistro & Boulangerie as a Sous Chef. In 2015, Chef Jacky took home top honours in the 93rd Royal Agricultural Winter Fair, earning the title of Royal Chef Champion.
Since April 2016, Chef Jacky has been working alongside Executive Chef Michael Wilson at Luma, where he has been developing a menu showcasing international dishes rooted in local ingredients.
Located at the corner of King and John Streets, the Bell Lightbox is home to the Toronto International Film Festival, and houses five theatres, three exhibition galleries and Malaparte, a dramatic sixth floor event space.
Paying homage to Toronto’s rich, cultural landscape, Luma’s menu showcases global and Canadian artisanal cuisine featuring the finest local and regional ingredients. Our menu is the perfect complement to the warm, inviting dining room, designed with rich woods, leather and stone and outstanding floor to ceiling views of King Street West.