Quality Fish & Fresh Seafood
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 seafood-driven 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
Growing up in Seoul, South Korea, Chef Dawoon Chae inherited a strong passion for food from his mother. Her freshly baked breads, homemade stocks and soup, and use of seasonal vegetables and fresh fish all inspired a young Dawoon to become a professional chef. When he was 21 years old, Dawoon made the move to Toronto to study culinary management at George Brown College. Following apprenticeships at George under Chef Lorenzo Loseto, and Scaramouche under Keith Froggett, he found a job as a cook at O&B Café Grill Bayview Village, where he spent two years developing his skills.
After a brief stint at Vancouver’s renowned C Restaurant, where Chef Dawoon worked extensively with sustainable seafood, he returned to Toronto to take a Chef de Partie position at Marben. Mentored by Top Chef Canada winner Carl Heinrich as well as Chef Misha Nesterenko, Chef Dawoon crafted delicious Canadian comfort food. In 2011, Chef Dawoon took the next step into a leadership position at Simple Bistro. As Sous Chef, Dawoon expanded his knowledge of butchery and modern French technique. He was eventually promoted to Head Chef, and exceled in creating upscale French dishes with a hint of Korean influence.
Most recently, Chef Dawoon served as Chef de Cuisine at Pure Spirits Oyster House & Grill in Toronto’s historic Distillery District, where he focused on serving quality seafood and oysters. Now leading the kitchen at Luma, Chef Dawoon is excited to bring global flavours, fresh fish and seafood, and seasonal vegetables to the forefront of the menu.
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. Conveniently located just steps away from the Roy Thomson Hall and Princess of Wales and Royal Alexandra Theatres, Luma is the perfect place to grab a pre-show bite or post-show cocktail!
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.