Known for his creativity and versatility, Chef Michael Angeloni honed his craft through the years with many of Canada’s finest chefs. One particular highlight was under the tutelage of David Lee at Toronto’s Splendido where, in 2008, he assumed the role of Head Pastry Chef. In 2011, he was among the Ontario Hospitality Industry’s “Top 30 under 30” while Head Chef at L’Unita Enoteca. Then in 2012, he joined the highly successful Grand Electric as Executive Chef. Chef Angeloni’s talent and drive led to this partnership with Yannick Bigourdan, Adam Teolis, and Dan Kennedy in the creation of Open Concept Hospitality, proprietors of Amano Pasta, Ray’s Food & Liquor, and Union Chicken.