Liliana, a new chef-driven restaurant blending Italian and Asian influences, is getting ready to open in Toronto at 1198 Queen St W.
The new restaurant is expected to open this fall at the former site of J’s Steak Frites, according to Toronto Life. Liliana is the latest concept from Chef Marvin Palomo, who tells What Now Toronto that he’s aiming to open Liliana around the last week of September. Guests can expect a menu rooted in Italian techniques, layered with flavors inspired by Palomo’s global culinary experience, including dishes like a chili crisp-infused aglio e olio.
Liliana marks Palomo’s first solo venture following years of international experience in kitchens across Hong Kong, Italy, and Toronto. Most recently, he served as Chef de Cuisine at Vela on King West, which suffered a devastating fire earlier this year, prompting his decision to strike out on his own. The restaurant’s name is a tribute to a mentor who guided Palomo during his time in the Italian post-grad culinary program at the now-closed La Contea di Neive in Piedmont.
Chef Marvin Palomo was born in Manila and raised in Toronto, where his passion for cooking began at an early age. He studied at George Brown College and launched his career at notable restaurants including Dailo, 7 Enoteca, and Michelin-starred VEA in Hong Kong. He has been recognized as a San Pellegrino Young Chef finalist and a Food and Service Magazine “Top 30 Under 30” nominee.
The space itself features exposed brick and floor-to-ceiling windows, which Palomo says offer a timeless character well-suited to the restaurant’s refined yet personal approach. He sees Liliana as a reflection of Toronto’s multiculturalism—an ideal backdrop for a concept that seamlessly fuses Italian tradition with Asian influence.
“I’m proud to announce that I have been working on a very special project, one that’s deeply personal and inspired by my journey as a chef,” according to the company’s social media. “The goal was to create a reflection of experiences, cultures, flavours, and moments that have shaped me. True hospitality isn’t just about the food, but more so about how we make people feel. Dedicated to one of the most influential people who helped shape the way I cook and how I cook alongside others around me.”
