Marcus: Gourmet space at the chic Four Seasons Hotel

Marcus is the highly anticipated gourmet space at the chic new Four Seasons Hotel in Montreal. From morning until late evening, the address offers a gourmet formula for the hotel’s guests and its outside clientele.

The restaurant is named “Marcus” for two distinct reasons—one obvious, the other more subtle. The first is a direct and familiar reference to Marcus Samuelsson, the former executive chef of the restaurant. Marcus explains: “It was actually Daniel Boulud (Maison Boulud) who inspired me. It’s not ‘Chef,’ it’s not ‘Samuelsson,’ it’s just my first name. It’s easy to find and a simple way to bring attention to the restaurant.” The second reason is a playful nod to the letter M—shared by both Montreal and Marcus—adding a warm, personal touch: “I thought the play on the letter M with Montreal was fun—I wanted the place to feel welcoming.”

A stunning setting

Located on the third floor of the hotel, the setting is absolutely beautiful and offers a stunning view of the city. Created by renowned Zébulon Perron (Montreal Plaza, Un Po Di Piu, Ibérica), the expansive decor is very elegant. The designer imagined a chic and timeless space highlighted with a few pieces of contemporary art. Here, the play of textures, and pink and green tones, are all complemented by careful lighting. The Social Square space features a dining area, a lounge, a bar, and a beautiful terrace that can accommodate 300 guests.

Food & drink

From quick bites to elegant seafood meals, the kitchen adapts to your cravings with a flexible menu served from morning until night.
The offerings revolve around the sea, including oysters with house cocktail sauce, grilled salmon with maple, nori seaweed, and uni for a sweet-salty contrast, and an inventive seafood charcuterie board.

At the helm is executive chef Jason Morris, who brings bold creativity and sensitivity to the Marcus kitchen. Formerly chef at the acclaimed and Pastel, he is known for his inventive cuisine, technical precision, and commitment to local and sustainable ingredients. At Marcus, he continues to highlight Quebec’s seasonal bounty with culinary creations influenced by Nordic, Asian, and Mediterranean inspirations.

At lunchtime, guests can enjoy a quick and affordable hotel lunch featuring simple yet flavorful dishes made with fresh local ingredients—like a fried chicken sandwich or a tomato salad with buffalo mozzarella.

The wine program is curated by Alexandra Guay, head sommelier, who brings a thoughtful and approachable philosophy to the cellar. Her selection is refined and diverse, combining private imports, carefully chosen classics, and bold discoveries from around the world. Her wine list is designed to complement the chef’s cuisine and invite guests to explore and expand their palate.

As for the cocktails, Jay Lawson is in charge. With big plans for the mixology part of the bar, he is preparing a cocktail menu made up of “more cerebral” creations. For example, using liquid nitrogen, dry ice, and various other interesting extravagances. In addition, he is also preparing a customized ice cream menu for cocktails.

Marcus is a beautiful restaurant and a perfect fit for the new Four Seasons Hotel. Come by for an inventive drink, and delicious bites to eat with maritime flavours, all within your budget.

Written by Inès Duguen
Photography by Alison Slattery

Last update: July 21, 2025

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