¡About Us!

As a lively Mexican restaurant in downtown Toronto, Ceci Bar is all about bold, vibrant dishes, handcrafted cocktails, and good times with friends. Our bright, eclectic space, adorned with hand-painted murals, textiles, and eye-catching mosaics, is perfect for sharing plates, enjoying drinks, and soaking up the city’s energy. Whether on our seasonal covered patio or inside, every visit is full of flavour, fun, and conversation.

District Executive Chef

Andrew Piccinin

From a young age, Chef Andrew Piccinin had a strong passion for cooking and loved the conviviality of shared culinary experiences with friends and family. This love for food inspired him to cook with inventive flavours and unmatched technique, making him a leader in the industry. He oversees culinary direction at acclaimed O&B restaurants like Jump, Leña, Canoe, The Joneses, Parcheggio and Ceci Bar.

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Chef de Cuisine

Juan Alvarez

Inspired by the best ingredients available, Chef Juan Alvarez weaves creative flair, fearless leadership, and culinary influences from his Mexican upbringing into his role as Chef de Cuisine. Ceci Bar’s menu vividly showcases his penchant for bold flavours and inventive approach to cooking.

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¡Happy Hour!

Dive into delicious drinks at cool prices every Tuesday–Saturday!

DISTRICT EXECUTIVE CHEF

ANDREW PICCININ

Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.

Shortly after graduating from Niagara College’s culinary management program, Chef Andrew landed a job as a cook at Canoe, Oliver & Bonacini’s critically acclaimed Canadian restaurant in downtown Toronto. Chef Andrew spent three years working under Executive Chef Anthony Walsh, who taught him to cook at a level he had never experienced. During his time at Canoe, the restaurant was named “The Best Restaurant in the City” by Toronto Life magazine.

In 2009, Chef Andrew was promoted to Sous Chef at Jump, O&B’s high-energy Bay Street hub, where he expanded their fresh handmade pasta program. In 2011, he left Jump to open and operate a boutique catering company alongside his wife. Chef Andrew returned to O&B in 2015 as Executive Sous Chef at Canoe, and then moved on to help open and lead the kitchen at Leña Restaurante, O&B’s South American inspired dining destination.

When O&B launched Parcheggio in 2018, Chef Andrew returned to his Italian cooking roots, drawing inspiration from his own Nonna’s recipes to spotlight delicious, honest food. His leadership through opening and beyond has diners clammering for his thoughtful scratchmade Italian fare.

In 2020, Chef Andrew was appointed District Chef for Oliver & Bonacini Hospitality. In this role, he continues to oversee the culinary direction at Leña, Parcheggio, Beauty Eats, Village Loft, Jump, and has also take on oversight of The Joneses and Ceci Bar. His unmatched creativity, exceptional understanding of flavours, and dynamic leadership are instrumental in crafting some of the city’s most memorable dining experiences.

CHEF DE CUISINE

JUAN ALVAREZ

Born in Hidalgo, Mexico, a small province one hour north of Mexico City, Chef Juan Alvarez’s passion for culinary arts was kindled by his family’s rich kitchen traditions and the vibrant markets he frequented with his mother. Despite growing up in a family of engineers, Juan’s culinary ambitions were ignited by a pivotal internship that led him to embrace a career in cooking.

Chef Juan’s culinary journey began with a degree from Universidad Popular Autónoma del Estado de Puebla (UPAEP) in Puebla, Mexico. He gained valuable experience working at a summer camp in New York, where he met his wife and formed lasting friendships with fellow chefs, some of whom he works with today. His career advanced through prestigious roles at The Little Nell in Aspen, a five-star, five-diamond resort, and Disney Cruise Line. Upon relocating to Canada in 2014, Chef Alvarez distinguished himself at the Senator Hotel in Saskatoon, before making his mark in Toronto as part of The Walrus’s opening team and later as Head Chef at the renowned plant-based restaurant Rosalinda.

Inspired by the best ingredients available, Chef Alvarez’s cooking style blends various cuisines and techniques, rooted in the bold, punchy flavours of Hispanic cuisine and his love of Mexican street food. As the Chef de Cuisine at Ceci Bar, he’s eager to bring a creative flair to every plate, blending distinctive elements in innovative ways.

Beyond the kitchen, Chef Alvarez enjoys swimming, soccer, and exploring Toronto’s diverse culinary landscape, all while spending quality time with his wife.

RESERVATIONS

Please note that all available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

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HOURS

Tues–Thurs: 11:30am–9pm
Fri & Sat: 4–9pm

special hours

Nov 4, Nov 5 & Nov 6: 11:30am–2pm
(Open for Lunch, Closed for Dinner)