Known for his creativity and versatility, Angeloni has worked with many of Toronto’s
finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in
2007 and worked for a number of restaurants to hone his craft. A highlight was under
the tutelage of David Lee at Splendido where, in 2008, he assumed the role of head
pastry chef.
Following this experience, he trained at The Black Hoof under Grant Van Gameren
(presently with Bar Isabel and Bar Raval) before moving to assist with several successful
restaurant openings and transformations. While working as Head Chef at Yorkville
Institution L’Unita. There he was named among the province’s ‘Top 30 under 30’ by the
Ontario Hostilely Institute— an honour that garnered him widespread media attention
including publicity in Toronto Life and The Grid. He was just 24 years old. The following
year, he moved on to the highly successful Grand Electric where, for four years, he was
executive chef working with chef owner Colin Tooke to develop the menu, and oversee
their Queen Street and Muskoka locations.
Angeloni’s talent and drive led to this new partnership with Yannick Bigourdan, Adam
Teolis and Dan Kennedy, and the creation of Union Chicken, Amano, and the hospitality
group Open Concept Hospitality. Here he oversaw the culinary program for multiple
restaurants in Toronto, Hamilton, and Newmarket Ontario. In 2023 Bigourdan, Teolis,
and Angeloni left the Hospitality group to run Amnao Trattoria independently. At
Amnao Trattoria Italian food takes a delicious and modern take. With Angeloni cooking
dishes inspired by his heritage but not defined by it.
