Chef Jason Bangerter

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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.

Make Reservations or call for reservations: 1-800-268-1898

Something New! Langdon’s Own Signature Chocolate:
Terroir Noir & Au Lait

Designed by Executive Chef Jason Bangerter and Pastry Chef Rachel Nicholson at Cacao Barry’s prestigious Or Noir in Paris, France, Langdon Hall’s new house chocolate recipes are set to impress. Smokiness, warmth, tradition and land…these are the philosophies instilled into Langdon Hall’s new signature chocolate, Terroir. The dark chocolate has an ideal amount of bitterness and the milk chocolate is as creamy and shiny as you would want it to be. The flavours linger on the tongue and are as distinguished as Langdon Hall’s luxurious hospitality. It is nearly impossible to stop at just one bite. Learn more about the journey to France. 

Executive Chef Jason Bangerter.

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.
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 the more upscale dining room and lounge Luma.
In the fall of 2013 he 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 the award winning dining room to offer the freshest ingredients to guests.

Notable Achievements while at Langdon Hall:

  • Relais & Chateaux, Rising Chef Trophy 2015
  • The Good Food Innovation Award 2014 – Received the Gold Award
  • Five Diamond Restaurant Award by CAA/AAA 2014
  • Gold Medal Plates, Toronto 2014 – Received the Bronze Medal, fundraising chefs competition for Canadian Olympic and Paralympic athletes.
  • The Good Food Innovation Awards – Received Gold by Food Day Canada for the demonstration of an innovative Canadian menu.
  • Relais & Chateaux, Gourmet Fest at Carmel by the Sea – selected as the only Canadian Chef to take part in this 60th anniversary celebration.
Footer Foxes in garden setting