Executive Chef Jason Bangerter has cooked in Europe's top restaurants, earned Canada's top culinary awards and runs one of Toronto's top French restaurants, Auberge du Pommier. Today, he shares his cooking expertise, as he creates deliciously inventive All-Bran* dishes.
Drawing on his Canadian roots and a love for good ole home cooking, Chef Jason's plates are easy to do, packed with fibre and have loads of flavour. But you be the judge, cook up one of his creations today.
Read Jason Bangerter's Bio
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 flew through the ranks joining the opening teams for the Swisshotel 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. Long hailed as one of the city's best restaurants, Bangerter committed to raising the bar even higher. His efforts have paid off with the achievement of the following awards and distinctions:
- TOP TEN 2009 — Toronto Life Magazine
- TOP TEN ONTARIO CULINARY CHAMPION — Gold Medal Plates 2009
- THE CAA FOUR DIAMOND AWARD 2009
- BEST FINE DINING RESTAURANT — Dine. TO 2009
- DISTINGUISHED RESTAURANTS OF AMERICAN AWARD 2009
- BEST FRENCH RESTAURANT — Eye Weekly Magazine 2009
- RESTAURANT\CHEF OF THE YEAR, NORTH YORK — Post City magazine 2008
- "TOP CHEF" AWARD in the Nine of Dine Search for Toronto's Next Great Chef 2007
- #2 TORONTO'S TOP RESTAURANTS — Patron's Pick 2007
- #5 TORONTO'S TOP RESTAURANTS — The Zagat Survey
- BEST FINE DINING RESTAURANT — Where Toronto Magazine
- BEST RESTAURANT — Where Toronto Magazine
Of Jason Bangerter’s cuisine, James Chatto of Toronto Life Magazine once wrote, "Mod French, beautifully finessed with an unusually deft touch where every detail is caressed. The mood of the food is elegant and subtly European."
Close