Jason Bangerter

Executive Chef, Langdon Hall

@langdonhallchef          @chefbangerter

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
  • Five Diamond Restaurant Award by CAA/AAA 2014. 2015, 2016
  • 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
  • Relais & Chateaux, Gourmet Fest at Carmel by the Sea – selected as the only Canadian Chef to take part in this 60th anniversary celebration.

about langdon haLL

Nestled within the Carolinian forest, Langdon Hall is one of 14 properties in Canada recognized by Relais & Châteaux for a standard of excellence. Only one hour from Toronto and the Niagara area, Langdon Hall is a place for those who admire beautiful things and timeless experiences.

Entering its 28th year in hospitality, Langdon Hall Country House Hotel & Spa, located in Cambridge, Ontario, has always been known for incredible Five-Diamond dining experiences, exquisite accommodations and storybook architecture. Now after years of development and obsessive planning, Langdon Hall is opening the doors to its latest addition which includes a one of a kind event venue designed for celebrations for 80-120 guests and meeting events for up to 75 participants, a new spa, and eight luxurious guest rooms. Designed by well-known architect and owner of Langdon Hall, William Bennett, this expansion continues the
vision he’s always had for the property since he and his partner Mary Beaton purchased it in 1987 and honours
its incredible hundred-year history.