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. Inspired by his exceptionally high personal standards, Langdon Hall’s culinary direction excels and continues to be honored as the only restaurant in Ontario to be awarded the AAA/CAA Five-Diamond rating. 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.
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.