Executive Chef, Jason Bangerter
Jason Bangerter is Executive Chef of O&B Canteen and Luma at TIFF Bell Lightbox. Classically trained in London under Chef Anton Mosimann, he cooked in Michelin starred restaurants throughout France and Switzerland for a number of years before returning to Canada to become chef of one of Toronto’s top French restaurants, Auberge du Pommier. At the Auberge, Jason reinterpreted traditional French cuisine with modern flair and creativity, earning the restaurant unprecedented ratings and reviews. Now at TIFF Bell Lightbox, Jason draws on his classic roots to create fresh market, new world cuisine, showcasing magnificent Canadian ingredients.
Chef de Cuisine, Ryan Morrison
Chef Ryan Morrison is a graduate of the Liaison College of Culinary Arts in Toronto, Ontario. He joins Oliver & Bonacini Restaurants from New York City, where he had the opportunity to work in a number of top rated NYC restaurants. He showcased his creative culinary expertise at David Burke & Donatella, Chez Josephine and L’impero. He then moved to Scarpetta fulfilling the challenging role of opening Chef de Cuisine and Director of Culinary Development for the restaurant group. Ryan led his team and successfully opened locations in Beverly Hills as well as the Thompson Hotels in Toronto and New York City.
Ryan was nominated as a finalist on StarChefs.com 2010 as the rising star chef in NYC. He was also a competitor in the Lake Louise Ice Magic International Competition (15 blocks, 3 man ice carving) and placed 1st in the Calgary amateur single block ice carving competition. Ryan now brings his zeal for superb quality and culinary excellence to the kitchen of O&B Canteen in the TIFF Bell Lightbox.