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Hotel review: Four Seasons Toronto. September 25, 2026 In this post hide. For a quick weekend trip to Toronto with my family, I stayed at the Four Seasons Toronto for two nights. I generally love Four Seasons properties, and the last one I stayed at was quite a while ago, at Four Seasons One Dalton Street in Boston. Location and hotel details. The Four Seasons Toronto opened in October 2012, and features 259 guest rooms & suites, as well as 210 private residences. The hotel is located in the upscale Yorkville neighborhood, steps from the high-end boutiques on Bloor Street, upscale dining, and major museums. Takeoff points. Date of Stay: April 2026 Pros: Nicely appointed rooms & solid Yorkville location. Cons: Service was standard; elevators were slow. Takeoff Point: While Four Seasons Toronto provides a luxurious stay in Yorkville, it didn't have the same pizzazz as some other Four Seasons properties I've been to. Travel agency benefits. I work with a travel agency, Fora Travel, and can assist in booking hotel stays. Fora is partnered with Four Seasons Preferred Partner and Virtuoso. With this, you can get special perks when booking with TravelUpdate. This specific property features: * Room upgrade upon availability * Daily full breakfast for two guests * $100 USD equivalent hotel credit utilized during stay * Early check-in/late check-out, subject to availability If you are interested in getting these perks and want to stay at the Four Seasons Toronto, feel free to email me at [email protected] Arrival and check-in. TravelUpdate arrived later in the evening, and the bell staff warmly greeted TravelUpdate. I found the lobby to be luxurious and welcoming. The check-in process took a bit longer than expected, not due to a queue, but rather due to their systems. Not a big issue, but not as seamless as I would expect from a Four Seasons. Superior one king. One note as TravelUpdate headed to the room was that the elevators were a bit slow. As you entered the room, TravelUpdate had a bit of a foyer, then it led to the large bathroom. Its room was accessible friendly, and featured a large circular tub, shower, single sink with a giant counter, and a toilet in the corner. I found the tub to be quite a fun shape! Toiletries were provided by Frederic Malle in the Eau de Magnolia scent. Cotton pads/swabs, shower caps, and a loofah were provided as well. As you proceed further in the room, the hallway features closets. The first one featured a built-in luggage rack that could fit two carry-ons. The second was perfect for hanging clothes, and the third featured some storage drawers, a steamer, and a safe. Oddly, the safe was not working in the room. On each side of the king bed were nightstands, power ports, and controls for the lighting and drapes. One of the nightstands features a tablet that serves as the hotel guidebook. The bed was your Four Seasons standard (one of the best hotel chain beds), and TravelUpdate had a rollaway bed for the 3rd guest, and it was solid as far as rollaway beds go. In the back of the room is a nice built-in amenity unit. It features a Nespresso Machine, a nice kettle (I ended up buying one for home), and a fully stocked mini-bar with snacks for purchase. There is a large combined desk + TV stand, as well as a Bose Bluetooth speaker. They didn't refill its teabags with its housekeeping service, which was a bit disappointing. Overall, I found the room to be comfortable and nicely appointed. Amenities. There is a large spa as well as a swimming pool on the 9th floor. I didn't have time for a swim this trip, but a nice feature to have an indoor lap pool. On the 8th floor is the fitness center, which is quite large and features plenty of equipment as well as Peloton bikes. This was shared with the Residences, so there were always a good number of people here. Dining. D Bar is in the lobby serving both cocktails and casual fare. Also, there is the Le Cafe Coffee Bar for some baked goods and morning beverages. The main restaurant, Café Boulud, is located on the 2nd floor. It is a French restaurant and brasserie offering breakfast, lunch, and dinner. TravelUpdate had breakfast here, and it was good, but nothing special. Also, 24-hour room service is available. The verdict. Overall, the Four Seasons Toronto provides a luxurious stay in Yorkville. While it didn't have the same pizzazz as some other Four Seasons properties I've been to, the Toronto location remains a reliable option. Have you stayed at the Four Seasons Toronto before? How was your experience? Comment below! Happy travels. Have any questions? Comment below or email me at [email protected]. For travel planning or hotel bookings, feel free to contact me at my travel agent email at [email protected]. You can also view all my other posts here! Thanks for stopping by! Airlines A330 business class Manila to Sydney 2 comments. * Robb says: September 25, 2026 at 7:19 pm My first experience with Four Seasons was at this very property back in the early '70's. Now I'm an addict of Four Seasons and there's no cure for me... I happily and willingly accept my fate Reply * Takeoff To Travel says: September 26, 2026 at 10:08 am They are a really good brand!!! Thanks for reading! Reply Get notified of the latest travel news September 25, 2026 September 28, 2026

Four Seasons Tented Camp launches Golden Triangle cooking experience to mark 65 years of Four Seasons. Four Seasons Tented Camp Guests forage in the camp's gardens, cook regional recipes over charcoal and gather beneath the bamboo at a communal jungle table. The limited experience runs until November 30, 2026. Important Information: This article is for general informational purposes only. All hotels & products featured on its website are independently selected by its editors & contributors. If you book something through its links, Wild Bay Co may earn an affiliate commission. Please refer to its full terms and conditions. Four Seasons Tented Camp Golden Triangle has launched Roots & Flavours, a limited culinary experience exploring the food traditions shared by Northern Thailand and its neighbours Myanmar and Laos. Available until November 30, 2026, the experience marks the 65th anniversary of Four Seasons through a garden walk, hands-on cooking and a meal beneath the bamboo. Guests gather seasonal produce with the camp's gardeners before joining Camp Chef Sirintip "Ning" Sianglert at an open-air kitchen, where the cooking takes place over traditional charcoal fires. The experience draws on the location of Four Seasons Tented Camp at Thailand's Golden Triangle, where the borders of Thailand, Myanmar and Laos meet near the confluence of the Ruak and Mekong rivers. Recipes and ingredients have moved through these neighbouring cultures for generations, creating connections that Roots & Flavours traces through four named preparations. "Food is one of the most meaningful ways to understand a destination. Here in the Golden Triangle, every element carries a story of the land, the people and the traditions that connect Thailand, Myanmar and Laos," Camp Manager Ashok Nair said. "By sharing those stories with our guests, we hope they leave feeling a little closer to this remarkable place and the people who call it home." Nair will co-host the anniversary experience alongside Chef Ning and members of the camp's gardening team. Gathering herbs and vegetables in the camp gardens. At Four Seasons Tented Camp, Roots & Flavours opens with a garden walk, where the gardeners show guests seasonal herbs and vegetables. Along the way, they introduce the plants that have long appeared in local kitchens and discuss their role in regional cooking. Guests encounter ingredients before they are chopped, pounded or simmered, while the gardeners share practical knowledge of what is growing at that point in the season. Working with farmers and community producers in the area lets Chef Ning vary her menu according to the harvest. Raised in Northern Thailand, she approaches the Golden Triangle's food through recipes and methods familiar from her own life in the region. "Nature is a great timekeeper and a guide. When we follow the seasons, we create dishes that honour not only the ingredients, but also the people and traditions behind them," she said. After the garden walk, the group moves to an open-air kitchen beneath a bamboo canopy. Here, guests cook with Chef Ning over charcoal, learning how careful simmering, hand-pounded aromatics and slow cooking shape the dishes. The property already offers an Immersive Jungle Cooking Experience, also based around gathering ingredients and preparing a chef-led meal. Roots & Flavours is the camp's anniversary edition, distinguished by its named regional menu and specific focus on the culinary links crossing the nearby borders. A menu shaped by the Golden Triangle. Northern Thailand is represented by the menu's first dish, Tom Yum Gai Mueang, a clear chicken soup. Galangal, lemongrass, makrut lime, makhwaen and fresh herbs contribute aroma, while banana blossom provides texture. Chef Ning cooks the broth at a low, steady simmer. This measured preparation lets the herbs and spices infuse the broth while keeping it clear, resulting in a lighter broth than the richly coloured versions of tom yum familiar to many travellers. Myanmar appears in Oop Gai, where chicken is slow-cooked with a blend of garlic, chilli, lemongrass and turmeric pounded by hand. It is served with golden turmeric sticky rice and crisp garlic. Yum Pak Lao draws on the fresh herbs and produce associated with Lao cooking. Blanched seasonal greens and mushrooms are combined with a smoky aromatic dressing; fermented fish sauce, sesame and peanuts complete the mix. Its layers of fresh, fermented and toasted flavour offer a cooler contrast to the two chicken dishes. For dessert, the menu turns to Thailand with Butterfly Pea Inthanin. Butterfly pea flowers give its delicate tapioca dumplings a natural blue colour; they are served with lightly salted coconut cream, balancing gentle sweetness with a savoury edge. The menu focuses on ingredients and techniques shared across borders. Lemongrass appears in both the Northern Thai soup and Myanmar-inspired chicken, while herbs, hand-pounded seasonings and patient cooking connect dishes with different origins. Dining at a communal jungle table. Once the cooking is complete, guests carry the meal from the open-air kitchen to a communal table in the jungle, where many of the ingredients were gathered. The small-group format gives guests time to speak with Chef Ning, Nair and the gardeners about seasonal produce and recipes that have travelled across borders. This participatory approach also places the meal within the wider character of Four Seasons Tented Camp Golden Triangle. Located 45 miles north of central Chiang Rai, the secluded property opened in January 2006 and marked its 20th anniversary in 2026. Its 16 accommodations comprise 15 tents and the two-bedroom Explorer's Lodge. The camp is around 65 kilometres from Chiang Rai International Airport, with the road journey taking approximately one hour. Its position close to two international borders informs the experience's focus on regional food traditions. Four Seasons, founded in 1961, is celebrating 65 years in 2026, while the Golden Triangle camp is marking two decades since it opened. Roots & Flavours connects the company-wide occasion to the property through a programme based on local produce and the knowledge of its team. Roots & Flavours can be experienced at Four Seasons Tented Camp Golden Triangle until November 30, 2026. Travellers can contact the camp through its official website for availability and reservations. Latest luxury travel news. Browse all the latest luxury travel news, including new hotel openings, trends and collaborations.

Four Seasons Oahu joins Michelin Key hotel selection with first one-key award. The Ko Olina resort is one of two Oahu properties recognised with a Michelin Key in the guide's 2026 U.S. hotel selection KEY TAKEAWAYS * Four Seasons Resort Oahu at Ko Olina has received its first Michelin One Key in the 2026 Michelin Guide hotel selection. * The resort is one of two properties on Oahu to receive a Michelin Key in the 2026 selection. * The recognition comes as the resort expands its premium offering with a new oceanfront Club Lounge for Club Collection guests. * Michelin lists the 370-room resort on Oahu's Leeward Coast among its 2026 U.S. Key hotels. (NEWS) KAPOLEI, Hawaii, U.S.A., 2026-Sep-25 - /Travel PR News/ - Four Seasons Resort Oahu at Ko Olina has entered the Michelin Guide's Key-rated hotel ranks for the first time, adding another luxury-hospitality distinction to Oahu's western coast and becoming one of two properties on the island to receive a Michelin Key in the 2026 selection. The Ko Olina resort received Michelin One Key, a distinction used by the Michelin Guide's 2026 U.S. hotel selection to recognise notable stays. Michelin's current listing describes the Four Seasons property as a 370-room resort on Oahu's Leeward Coast, facing a sheltered lagoon with the Wai'anae Mountains behind it. For the resort, the award is its first Michelin Key. Details released by Four Seasons Hotels and Resorts on September 24 said the recognition also places the property among just two Oahu hotels receiving a Key in this year's selection. "We are deeply honoured to receive our first Michelin One Key recognition, a meaningful milestone that reflects the dedication and heart of our team," said Jason de Vries, General Manager of Four Seasons Resort Oahu at Ko Olina. He said the distinction reflects the team's focus on guest experiences while celebrating Oahu's culture and character. A new Club experience alongside the award. The recognition arrives as Four Seasons develops the upper end of its Ko Olina guest experience through its recently introduced Club Collection. Its oceanfront Club Lounge is reserved for Club guests and includes dedicated concierge service, personalised arrival and departure arrangements and food presentations throughout the day. The resort sits at Ko Olina on Oahu's western coastline, with direct access to the destination's lagoons. Its wider leisure offering includes spa and wellness facilities, pools and golf, alongside a collection of restaurants and lounges. Dining options include Mina's Fish House by chef Michael Mina, Italian restaurant Noe, La Hiki and several lounge concepts. The mix positions the property as a full-service resort stay rather than simply an accommodation base for exploring Oahu. Michelin says its hotel distinctions consider factors including architecture and interior design, service quality and consistency, character, value and a property's contribution to the overall guest experience. The guide's newly recognised U.S. hotels for 2026 includes Four Seasons Resort Oahu at Ko Olina among Hawaii's Key properties. Following the award, the resort is also promoting a Fourth Night Free stay offer. Further resort information is available through the Four Seasons Oahu website.