If all goes according to plan, Yorkville’s Café Boulud, the 15th-or-so location in Daniel Boulud’s ever-growing empire, will open its doors at the foot of the new Four Seasons on October 5. Helming the kitchen will be Tyler Shedden, a B.C. native who previously worked as the private dining room chef at Boulud’s Michelin three-star flagship Daniel in New York (prior to that, he was an executive sous-chef at Gordon Ramsay at the London, also in New York). Shedden, who hasn’t previously worked in Toronto, will preside over a 150-seat “casual fine dining” restaurant, whose menu will combine classic French cuisine with local, seasonal ingredients and dishes from further afar. At a reception earlier this week, Boulud praised the young chef, saying, “Tyler has been a good soldier and now is becoming a captain” (Shedden replied with a half-excited, half-terrified grin). The restaurant will be Boulud’s fourth Canadian venture: he opened Maison Boulud at Montreal’s Ritz-Carlton earlier this summer and had operated two formerly Rob Feenie–led restaurants in Vancouver, which both shut down last year. Still not clear: whether David Chang’s gang from the soon-to-open Momofuku restaurants has already made good on their threats to sabotage “Daddy Boulud’s” new digs.