THIERRY BUSSET,
Chef Patissier
CinCin

Vancouver, British Columbia

JASON BANGERTER,
Executive Chef
Auberge du Pommier

Toronto, Ontario

HAYATO OKAMITSU,
Executive Chef
Catch Restaurant and Oysterbar

Calgary, Alberta

CHUCK HUGHES,
Executive Chef
Garde-Manger

Montréal, Quebec

Jason began his culinary career in Toronto at George Brown College Chef School, followed by a three-year apprenticeship at Le Royal Meridian King Edward Hotel. Under the direction of Executive Chef John Higgins, Jason’s drive for gastronomic excellence flourished, earning him a much sought-after position as assistant to Higgins, who was then also 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 was appointed saucier, joining the opening team for the Swiss hotel Berlin in Germany and later Château Mosimann in Olten, Switzerland. Upon returning to London, Jason was appointed instructor at the Mosimann Academy, where he taught alongside Chef Mosimann. Eager to continue his own learning, he spent all his 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, Pierre Koffman’s La Tante Claire and the Lanesborough Hotel. 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 was committed to raise the bar still higher. His efforts have paid off with many prestigious awards!