Mike Angeloni

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.