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, Brent Maxwell
Chef Brent Maxwell began his culinary career in 1994 at the historic Millcroft Inn. In 2000 he joined the team at Auberge du Pommier, where in 2002 he was sent to stagiaire at Maison Pic, a 3 Michelin star restaurant in Valence, France. In 2004, he was appointed opening Sous Chef of O&B’s midtown restaurant, Square. In 2005, after a brief term at Canoe, Brent was appointed Sous Chef of Biff’s Bistro, where he has since worked alongside Executive Chef Basil Pesce to deliver Biff’s classic bistro culinary vision. His legacy includes the creation of Brent’s Moutarde, brilliant whole grain mustard that has become synonymous with the Biff’s Bistro dining experience. In January 2011, Brent was appointed Chef de Cuisine of Luma, where he will assist Executive Chef Jason Bangerter in the delivery of locally inspired, artisanal cuisine.