Meet Staff Member Cassandra Cann

portrait of a woman

Leaving your comfort zone to pursue a brand new endeavour is a brave undertaking. For Cassandra Cann, applying to be the first candidate of Langdon Hall’s newly created Manager-In-Training program came with a fear of the unknown. Now, after completing almost half of the program she is brimming with confidence and excitement for the future.…

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Meet Staff Member Stefan Schuster

Something can be said for those who follow their dreams and live life to the fullest. For massage therapist Stefan Schuster, he knew from an early age that he wanted to find a path that allowed him to enjoy the pleasures of life. Now, with retirement in the near future, Stefan has not only found…

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Video: Langdon Hall Summer BBQ Series

Guests sitting in the summer house at night during the bbq

Langdon Hall’s Summer BBQ Series has been running for more than 10 years, with last summer hosting more than 750 guests! Langdon Hall collaborates with various chefs from all over Canada and the globe to bring the flavours of unique cuisines to our guests. If you appreciate food and love to indulge, our Summer BBQ Series may…

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Meet Staff Member Kateryna Gryshchenko

chef in garden

Often a love of cooking doesn’t always evolve into a career as a chef. Perhaps it takes a friendly encouragement or experience in a restaurant to realize it can become a dream job. However, for Kateryna Gryshchenko it wasn’t until after her family moved to Canada that she decided to take her love for cooking…

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Meet Staff Member Aaron Hatchell

bartender pouring drink

‘Works of art’ can be discovered in many different forms around Langdon Hall, including in the gardens, cuisine, and hanging on the walls. However, through the creativity of Head Bartender Aaron Hatchell, art can also be enjoyed by sipping one of his beautiful cocktails. For Aaron, he not only enjoys the design process but having…

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Celebrating World Oceans Day

yelloweye rockfish

Marine resources are not infinite. Today we understand how overfishing amplifies environmental fragility. Fish stock levels, fishing/farming methods, seasonality issues, consumer taste expectations, the murky distribution network, mislabeled species, and all other challenges make it difficult to source seafood responsibly. It is confusing – often shrouded in mystery and contradiction. But Relais & Châteaux chefs are here…

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