Chef Spotlight: Executive Chef Jason Bangerter of LANGDON HALL COUNTRY HOUSE & SPA in Ontario

Jason Bangeter 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 chef's 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.

We interviewed Executive Chef Jason Bangerter about his career and Langdon Hall Country House Hotel and Spa for Broadwayworld.com's "Chef Spotlight."

What was your earliest interest in cooking?

My interest in cooking goes way back to my early childhood. It's part of my heritage and my roots. When I was growing up, we'd alternate holidays with my grandparents - one set was in Perry Sound, Ontario, where there was hunting, fishing, foraging wild berries and ramps, cottage life, and cooking - and the other in Amherst, Nova Scotia, on the ocean, where we would dig for clams, visit the lobster boats and bake bread.

Food and cooking have always been topics of conversation and a highlight of family gatherings. My Auntie Jan is the gourmand in the family. One of my earliest memories is around the age of five, smelling her baked Escargot and hearing the pop of champagne. I enjoyed all her culinary creations and her teachings, even at an early age.

Who were some of your career mentors?

Every individual I've worked with, through all the kitchens I have stepped foot in, has had an impact on me and influenced my development as a chef. I am inspired by many chefs; the ones I've worked with directly and who have helped me develop into the chef I am today are John Higgins, Anton Mosimann and Michael Bonacini.

What culinary styles have influenced your career?

My training has strong European roots. French cuisine has always been the greatest influence on my career. However, as my career developed, so did my culinary style. I have embraced the farm-to-table movement over the years and focused on sustainability, as well as foraging. I have been fortunate to expand and fully explore this style at Langdon Hall, which is offers a 75-acre estate for foraging wild edibles, a chef's kitchen garden, and access to wonderful local farmers. My cuisine is inspired by the seasons, the wild produce growing in abundance on property and the bounty of our gardens. I create dishes with purpose, with stories of my journeys and that provide a glimpse into the terroir of Langdon Hall.

What do you consider the most distinguishing features of your work as a chef?

Having and using the best quality ingredients, and optimizing the terroir and local relationships in order to provide wholesome natural products that have been prepared with care and respect, is always a priority.

The terroir at Langdon Hall offers unique ingredients that I focus on working into my dishes, such as marigold, wild watercress or berries, fish delivered directly from the fisherman, Heritage hens direct from the farm. There is something special about pulling a vegetable from the earth - still warm from the sun - dusting it off and taking a bite. This flavor explosion only happens with product that's still living, so close to the ground. These items may not be readily available in other locations, but they flourish on and around the property of Langdon Hall and allow me to create unique, elegant dishes that result in memorable experiences for guests.

What is your favorite meal or meals?

The simple ones. Italian. A bowl of fresh pasta, basil, and tomatoes, accompanied by a glass of wine, is the epitome of divine. Good crusty bread and a piece of aged Parmesan.

Tell me a little bit about your restaurant for our readers.

The restaurant at Langdon Hall is set in a Federal Revival style mansion that is a member of Relais & Chateaux. Langdon Hall was built by the great grandson of John Jacob Astor and exudes the air of an old Ontario estate. Part of the ambience of country house hotels is due to their British origins and thus their natural focus on gardens. The award winning, five-diamond cuisine is inspired by the seasons. We create dishes with purpose, embraced with a story behind each product and a glimpse at the terroir of Langdon Hall. As the seasons change, the menu changes to reflect the reaps of the harvest.

For more information about Langdon Hall, please visit their web site at http://www.langdonhall.ca/.

Photo Credit: Courtesy of Jason Bangerter

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