welcome to gustavs

whether you are seeking an intimate dinner for two, celebrating a special occasion, or simply enjoying an evening out, we invite you to join us a gustavs chophouse and bar. our menu is filled with a variety of classics—from perfectly cooked steaks to fresh, flavourful seafood dishes—all made with a commitment to taste and tradition. Whether you’re here for a warm meal or a glass of wine, we’re honoured to bring you a dining experience that feels special.

what’s happening at gustavs

  • $2 oyster thursdays

    Dive into a sea of flavour every Thursday and enjoy $2 oysters. while supplies last.

    plan your visit

  • wine & spirits club

    Every month we will be hosting a new wine and spirits club. click the button to learn more.

    learn more

  • 1/2 Price Wine

    every Wednesday at gustavs enjoy ½ price 5oz and 9oz pours and $15 corkage.

    reserve

  • catering & events

    big or small, our catering team is happy to help. click the button below to learn more.

    learn more

  • Brunch

    join us for a delicious gourmet brunch or classic breakfast daily from 8am-2pm.

    brunch menu

meet our executive chef jesse bell

Jesse’s culinary career started at George Brown College in Toronto where he completed his Culinary Arts Program in 2006. Upon Jesse’s Graduation, he was hired at one of Canada’s treasured landmarks; the Fairmont Chateau Lake Louise, embedded in the Canadian Rocky Mountains. The resort catered to lavish weddings and events which allowed Jesse to not only grow as a chef but opened a doorway for new opportunities. 

Jesse then transferred to the Fairmont Royal York in Toronto where he worked for ten years. He had the distinct pleasure of cooking for the G20 summit and Queen Elizabeth II. Jesse was also the personal chef to the Aga Khan when he stayed at the Royal York. Following his position at the Fairmont, he accepted a Sr. Sous Chef position at a new resort in Innisfil, Ontario. In its infancy he was able to hone his skills and expertise as a kitchen manager, responsible for creating menus for multiple restaurants on the property. 

Now, as the executive chef at Gustavs Chophouse and Bar, Jesse continues to contribute to the restaurant’s growth and success. His journey is a remarkable example of culinary dedication and achievement. 

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