About Us
soluna state of mind
A Culinary Journey Through Coastal Flavors
Our Cuisine
A culinary voyage inspired by the world’s coastlines — where Japanese precision meets Latin soul and Mediterranean warmth. Our family-style dining experience is designed to be shared, to spark conversation, and to awaken your senses with every bite.
Each dish is a story of craft, culture, and connection — a journey through the essence of the world’s most inspiring regions.
Chef Olivier Le Calvez
Born in Mexico and classically trained in France under renowned chefs including Paul Bocuse, Jean Bardet, and Joël Robuchon, Chef Olivier Le Calvez is an internationally recognized culinary leader with over two decades of experience across Canada, the United States, and Latin America. His expertise spans luxury hotels, high-volume restaurants, and multi-unit corporate operations, where he has consistently delivered award-winning openings, scalable food and beverage programs, and strong financial performance. Known for blending French precision with the bold identity of Mexican cuisine, he brings a strategic approach to menu development, team leadership, and operational excellence.
In Canada, Chef Olivier has led some of Toronto’s most prominent hospitality projects, including El Catrin Destileria, Casa Madera at 1 Hotel Toronto, Abrielle at The Sutton Place Hotel, and W Hotel Toronto, where he directed full-scale food and beverage operations. In Fall 2025, he joined Slice Baby Slice as Executive Chef, overseeing commissary and catering operations across multiple brands, and in February 2026, he joined Soluna as Executive Chef.
