Daniel Schick


Born in Switzerland, Chef Daniel Schick has been in the culinary industry for over 30 years, including many renowned restaurants and hotels such as Hotel Storchen in Zurich, Kulm Hotel in St. Mortiz, and Hotel De La Paix in Lausanne. After arriving in Canada, Daniel’s zest for adventure led him to the Jasper Park Lodge in the Canadian Rockies.

Not long after, he was offered the opportunity to study in Toronto under Chef Albert Schnell, one of the most famous classical chefs of the time. After working as Executive Sous Chef at the Hilton Toronto, he came to The Omni King Edward Hotel in 1992 as Executive Sous Chef, and was appointed Executive Chef in 2001.

Amongst his many distinctions, he won the Grand Prize of the National Dairy Bureau Competition, several medals at the Salon Culinaires, and is also a member of the Advisory Board for George Brown and Humber College’s Culinary Programs.

"When I was a boy, we would go to my grandparent’s on Sunday for a big lunch. Then later in the afternoon we’d have a huge cake with coffee. Eating is something that brings people together."

Today, Chef Daniel shapes the King Edward Hotel’s catering, conference and room service menus and supervises all banquets and the two eating places in the hotel: the elegant Consort Bar; and Victoria’s Restaurant offering elite gastronomy. According to him, the Afternoon Tea with TEALEAVES tea is one of the hotel’s highlights. A popular daily event, it is ideal for family gatherings. It is held in an aura of gentle opulence made possible by delicate china and comfortable chairs, ideal for people watching. In the words of one of the customers: “I always enjoy my Afternoon Tea at the King Edward. It’s fantastic.”

With an emphasis on seasonal, local ingredients and classical cooking methods, Chef Daniel is known for creating elegant dishes that captivate the eye and delight the palate. Chef Daniel describes his signature dish as the fillet of beef wellington presented with a twist, and his approach to cuisine as “sustainable and health conscious.”

He credits his mother and grandmother to be his inspiration for pursuing the culinary path, as well as the basis of his own family tradition. Today, he lives in Toronto with his family and Bernese Mountain dog Farley.



Welcome to #PaletteForYourPalate, An Exhibition of Tea + Color + Mood. Over the next two months we will be releasing 20+ culinary and mixology films inspired by the Pantone Color Institute and our new Whole Lead Pyramid Teabags. Here's a teaser to get you started, and we hope you enjoy this tour of taste and color.

Color In Sight: A Documentary on the Details of Color in Design

“There are many products that are well designed, but don't get the traction they deserve because the color's not right." In an increasingly digitally connected world, research has shown that the average human attention span has fallen to eight seconds- one second less than that of the goldfish. With such a competitive landscape, only the best brands can convey their message and connect with people almost instantaneously. Color In Sight brings together 11 experts of industry, gathered around one powerful, little detail: color. We explore how top brands—ranging from Nike and Pantone to OPI and Herman Miller—think about and use color in the most effective and compelling way. By hearing their own experiences, the goal is to bring about an appreciation for the detail of color selection and how it can have a large impact on the perception of products and services enjoyed by many.


Lavender Bespoke Cocktail

Tea in Film

signature teabags | black

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994