Series 1465, File 280, Item 19

Toronto’s first Swiss Chalet on Bloor Street West, the entire block of buildings in the photo demolished in 2002. Photo from the Toronto Archives, taken between the years 1980 and 1998, Series 1465, File 10280, Item 0019.

The first Swiss Chalet opened in 1954 at 234 Bloor Street West, near the northeast corner of Bloor and Bedford Road. It was the beginning of a restaurant chain that was to become an icon of Canadian family-style dining. It became so popular that it was reported that a Canadian once jokingly quipped, “If America is such a great country, why don’t they have a Swiss Chalet?” This was prior to the chain opening outlets in the United States.

The founder of the chain of restaurants was Maurice Mauran of Montreal, in partnership with another businessman. In 1948, before opening in Toronto, Mauran introduced his barbequed-style chicken in Montreal, in his Chalet-Bar-B-Q restaurants. Apparently he was inspired by the Swiss method of cooking chickens, which consisted of skewering the birds on a spit and roasting them over an open flame. Because the birds rotated on the spit, they cooked in their own juices.

The first Swiss Chalet was located on busy Bloor Street, in close proximity to Varsity Stadium and Varsity Arena. As it was an instant success, two more restaurants were opened. One of them was at 362 Yonge Street, which still exists, and another one was on Yonge Street south of St. Clair.  The decor in the dining room of the restaurant on Bloor Street contained carved dark-wood panelling, dark ceiling beams, and small fake windows with frilly cotton curtains. It was an attempt to create the appearance of a Swiss mountain hideaway, such as in the children’s story, “Heidi,” by Joanna Spyn.

As a teenager in the 1950s, I dined in all three of these sites, mainly when attending movie theatres located within walking distance of them. The chickens were barbequed in an oven containing glowing charcoal, which imparted their unique taste. The prices were reasonable, and being teenager with a bottomless gut, I always ordered the half-chicken dinner. The restaurant on Bloor Street also had a banquet room in the basement level, for private functions. I was in this space on one occasion, with a group that performed in Varsity Arena, later in the evening. There were about 35 of us, and we enjoyed the meal immensely.

Before cooking, the chicken were rubbed with salt, and then, roasted for an hour and fifteen minutes. At the Bloor Street site, in the 1950s, the chicken was served with fries or  a baked potato, the fries cut daily rather than previously frozen. The meal also included dipping sauce and half of a toasted hamburger bun. A small bowl of water, with pieces of lemon in it, allowed a patron to rinse the fingers after eating. There were no ribs or other items on the menu; these were added during the years ahead.

I enjoyed the chicken immensely. However, I recently read some online reviews, and although there were many who enjoyed the meals, there were some that did not. However, I did not read any comments that indicated that the reviewers were aware that the chicken was roasted over real charcoal. Some compared it with St. Hubert chicken, which was roasted, not barbequed, and the sauce was more like home-style chicken gravy. I enjoyed it as well, but I preferred the chicken at Swiss Chalet.

I found it interesting that Maurice Mauran was also the creator of Harvey’s Hamburgers. His first location opened in 1959, on the southeast corner of Yonge and Observatory Lane in Richmond Hill. Similar to his Swiss Chalet, the burgers were flame grilled, and said to be the first in Toronto to employ this method. An article in the Telegram newspaper reported that Mauren had intended to name his hamburger restaurant “Henry’s.” However, while flipping through the telephone directory, he noticed an ad for John Harvey Motors at 2300 Danforth Avenue, known as Harvey’s. He liked the sound of the name, and decided to call his restaurant “Harvey’s.”

In 1963, Mauran opened a Harvey’s on Bloor Street, a few doors west of his Swiss Chalet. In 1977, the chain was bought by Cara Foods, and was operated by Toronto-based Foodcorp Limited, a subsidiary of the parent company. In 2002, there were 190 outlets in North America.

Mauran later became a highly successful mutual funds manager, possessing residences in England, Monaco, and Ft. Lauderdale.

The entire block of buildings where the first Swiss Chalet was located was demolished in 2010 to erect a 32-storey condominium named 1 Bedford. It overlooks the rebuilt Varsity Stadium. As a footnote, Cara Foods purchased St. Hubert Chicken in 2016 for $577 million. That was certainly not “chicken feed.”

Sources:, (Bill Taylor) and (Chris Bateman).

c. 1912  2011713-varsity-stadium-1906-10-f1244_it0528[1]

View gazing east on Bloor Street c. 1912, the north side of the street (left-hand side of photo) containing large residential homes. Bedford Road is directly across from Varsity Stadium. Structures were added across the front of these homes, where the lawns were, to convert them into commercial premises. The building containing the first Swiss Chalet does not appear to be in one of them. It is likely that the home on the site was demolished to create a new building. Toronto Archives, Fond 1244, Item, 0528. 

  Series 1465, File 280, Item 19

The surroundings of the first Swiss Chalet at Bloor and Bedford Road. The roofs of some of the old homes remain visible. Toronto Archives, Series 1465, File 10280, Item 0019.


Gazing toward the northeast corner of Bloor and Bedford Road in October 2016. The 32-storey condo (1 Bedford) occupies the block where the Swiss Chalet and the Harvey’s were located. 


The Swiss Chalet at 362 Yonge Street, which was among the first outlets in Toronto. Photos taken in 2014.


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5 thoughts on “History of Toronto’s Swiss Chalet

  1. The original Chalet Bar-B-Q is still in business and recently (2019) celebrated its 75th anniversary. It is owned by Maurice Mauron’s daughter, Louise.

  2. I visit the Swiss Chalet in 1965 at 234 Bloor St, across from Varsity Stadium. I still have the menu from my visit. Quarter chicken dinner was 75 cent, half dinner $1.45, french fried 20 cents, pop 15 cent. Sure is a big change from the menu now.

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