Cesar Mesen


Cesar Mesen was born and raised in Costa Rica, and was exposed to the Food and Beverage world very early on through his family’s bars and restaurants. After graduation, Cesar began his career life at the Real Intercontinental Hotel in San Jose, Costa Rica.

At the age of 20, he moved to the United States to continue his industry education behind the bar at the Lambertville Station Restaurant in South New Jersey. Shortly after that, Cesar moved to the acclaimed Marsha Brown Steakhouse and Lounge, where he quickly moved up the ranks to the post of Service Captain.

“I enjoy all aspects of tea, the delicate notes, the craftsmanship and the different terroirs, it reminds me a lot of wine in many senses. I love using tea to make cocktails. Some of my creations with tea have been the Chai Latte Martini and the Lavender Caipirozka with Earl Grey Foam. My favourite tea is the Osmanthus Oolong... just love it.”

Several years later, he returned to Costa Rica, where Cesar joined the team at the Four Seasons Resort Costa Rica at Peninsula Papagayo. Cesar got his first exposure to Tealeaves when he accepted an opportunity to return to North America in 2007, this time in the role of Bar and Lounge Manager at the Four Seasons Hotel in Toronto.

Since then, Cesar has also managed the restaurant at the Thompson Hotel in Toronto. In 2011 Cesar Mensen joined the Oliver & Bonacini Restaurants as the Assistant Manager at the Auberge de Pommier and later took on the role of General Manager position of the Oliver & Bonacini Group’s Cafe Grill at Yonge & Front. He now works as the General Manager at Toronto’s Far Niente Restaurant, FOUR Bar and Petit Four Bakery.

Recommended Tea

Loose Leaf Tea | Oolong

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