When you think of Langdon Hall, one of the first things that may come to mind is the food. The way the dishes look, and more importantly how they taste, is an experience all in its own. The food at Langdon Hall is meant to tell a story, with pieces of the property encompassed both literally and figuratively in each dish.
Our Executive Chef, Jason Bangerter has spent years building menus people travel near and far for, and the team he has built alongside it are responsible for executing this excellence each day. One team member in particular, Sous Chef David Couse, has had his sights set on Langdon Hall for a long time.
“I’m originally from Tillsonbug, Ontario, so a big part of joining the Langdon Hall team was about being closer to family,” says Chef David. For him, growing up rural Ontario meant exploring outside with friends, playing baseball in the summer and hockey in the winter. Once he reached working age, he switched from swinging a baseball bat to de-tasseling corn and even graduating to priming tobacco – a rite of passage in Norfolk County.
“Farming is hard work, so eventually I decided to start cooking and washing dishes in small family restaurants,” reminisces Chef David. “I grew to love the team environment and had chefs who encouraged me to consider the profession.”
Fast forward a few years, and after completing the Culinary Management Program at Niagara College, Chef David worked at some of the best restaurants in the region and even spent time in Banff, Alberta, working at the Fairmont Banff Springs.
In 2015, he made the move to Toronto and started as Sous Chef at Auberge du Pommier. It was here that Chef David began to learn more about the history and pedigree behind Auberge du Pommier, and the large part Chef Jason played in that legacy. “I worked for Chef Jason’s old Sous Chef John Horne, who was incredibly influential in my career,” says Chef David. “When I started to consider moving out of the city, his advice helped encourage me to reach out to Chef Jason.”
When the pandemic hit in 2020, Chef David, like many of us, began considering the future and where he and his fiancé would be happiest. After working as a Senior Sous Chef for Canoe and Chef de Cuisine at a few restaurants throughout the GTA leading up to 2020, Chef David realized home was calling. Since his fiancé is a teacher for the Waterloo District School Board, returning to his roots seemed like a no-brainer.
Chef David joined our team in the summer of 2021, and he has continued to make a name for himself. His passion shines through in every dish he touches. “A lot of my favourite childhood memories involve food and family, and I love that we get to provide that experience for our guests every day,” says Chef David.
Being a more senior member of the kitchen brigade, Chef David takes a lot of pride in the personal and professional growth of every member of the team. But, what about his future?
“Younger cooks are encouraged to move from restaurant to restaurant every few years to build their repertoire and make connections. I’m at a point where I’ve had a lot of great experiences and I’m starting to embrace stability. I’m so excited to be a part of building on the success Langdon Hall has already had and I hope to be here for a long time.”
We’re lucky to have you, David.