Meet Executive Chef Jason Bangerter

As an influential leader in the Canadian culinary scene, Jason’s career spans nationally and internationally, working along side some of the world’s leading chefs. Surrounded by a “sense of place” at Langdon Hall, he instills a philosophy inspired by the gardens, bees, and forest just outside his kitchen.

 

Jason began his culinary career in Toronto, Canada at George Brown College Chef School, followed by a three-year apprenticeship at Le Royal Meridian King Edward Hotel. Jason’s drive for gastronomic excellence flourished, earning him a much sought-after position as assistant to John Higgins, the captain of Culinary Team Canada. This role also led him to a short stint at Paris’ Hotel Le Meridian Montparnasse.

He soon headed overseas permanently to join the brigade at Mosimann’s in London. Under Anton Mosimann, one of London’s leading chefs, Jason quickly rose through the ranks joining the opening teams for the Swissôtel Berlin in Germany and later Château Mosimann in Olten, Switzerland.

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Upon returning to London, Jason often assisted at Mosimann Academy, where he taught alongside Chef Mosimann. Eager to continue his own learning, he spent free time as a stagiaire in the city’s top restaurants, such as Marco Pierre White’s Drones, Terence Conran’s the Orrery, Jean George’s Vong and Pierre Koffman’s La Tante Claire. Jason was next appointed Chef de Cuisine at the Kulm Hotel in the Swiss Italian Alps, where he was responsible for the hotel’s private dining club Dracula.

In February 2002, he returned to Toronto, joining the team at Auberge du Pommier, within the Oliver and Bonacini group of restaurants. Long hailed as one of the city’s best restaurants, Bangerter committed to raising the bar even higher, and the restaurant received numerous awards and accolades during his tenure including Restaurant of the Year by Post City Magazines. After eight years, his success had not gone unnoticed and he was selected to lead and open two of the new downtown restaurants at the TIFF Bell Lightbox – O&B Canteen and an upscale dining room and lounge, Luma.

In the fall of 2013, Jason accepted the position of Executive Chef at Langdon Hall Country House Hotel and Spa in Cambridge. The restaurant has long been known for its regional cuisine, using the 75 acre estate that it sits upon as inspiration for the menus. A chefs kitchen garden, honey and foraging for wild edibles all on site allow the menus of our award-winning dining room to offer the freshest ingredients to guests.

Notable Achievements at Langdon Hall

Ranked 5th Top Restaurant

Canada’s 100 Best, 2018

Chef Gold Award

Ontario Hostelry Institute, 2017

Pinnacle Award, Chef of the Year

Foodservice and Hospitality Magazine, 2017

Best Farm to Table Chef

Canada’s 100 Best, 2017

Rising Chef Trophy

Relais & Chateaux, 2015

Five Diamond Restaurant Award

CAA/AAA, 2014, 2015, 2016

Gold Metal Plates, Toronto

Bronze Medal, Fundraising Chefs Competition for Canadian Olympic & Paralympic Athletes, 2014

The Good Food Innovation Award

Gold by Food Day Canada for the demonstration of an innovative Canadian Menu, 2013-2017

Gourmet Fest at Carmel by the Sea

Relais & Chateaux, Only Canadian Chef to take part in this 60th Anniversary Celebration

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Langdon’s Own Signature Chocolate:

TERROIR NOIR & TERROIR AU LAIT

Langdon Hall’s new signature chocolate flavours were created in Cacao Barry’s prestigious Or Noir lab in Paris, France by Executive Chef Jason Bangerter & Pastry Chef Rachel Nicholson.

 

Our Terroir Noir dark chocolate evokes thoughts of smokiness, warmth, and land, while revealing a flavour of buttery richness and ideal amount of bitterness that compliment the subtle acidity of the berry notes in the cocoa bean. Our Terroir au Lait  milk chocolate boasts a delightful caramel flavour with a slightly sweet taste and creamy texture that lingers on your palate and is enhanced by aromatic notes. Taste the luxury with Langdon Hall’s signature Terroir chocolate.

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Creative, Award Winning Cuisine

The cuisine at Langdon Hall starts with looking out our kitchen windows. It is inspired by the seasons, wild produce growing in abundance on the property and the bounty of our kitchen gardens. Relationships have been built with local farmers, foragers and artisans who hold similar beliefs of providing wholesome natural products that have been prepared with care and respect.

We create dishes with purpose, embraced with a story behind each product and a glimpse at the terroir of Langdon Hall.
All the ingredients combined, create an experience like no other, so grand, so captivating that it is impossible to forget.

As the seasons change, the menu changes to reflect the reaps of the harvest.