The Pals talk to Chef Michael Angeloni

Toronto-born Chef Michael Angeloni (@chefmichaelangeloni) immersed himself in the culinary world after discovering his insatiable passion for cooking at an early age. 

Chef Angeloni then trained at The Black Hoof under Grant Van Gameren and went on to assist with several of the city’s most successful restaurant openings, including F’Amelia and The Hoof Café. In 2011, at the age of 24, he was appointed Head Chef at L’Unita Enoteca and was listed among the province’s ‘Top 30 under 30’ by the Ontario Hospitality Industry. The following year, he moved on to the highly successful Grand Electric where he was Executive Chef for four years, working with Head Chef Colin Tooke to develop the menu and oversee the Queen Street and Muskoka locations.

After years of honing his craft and working in acclaimed Canadian culinary establishments, in 2016 Chef Angeloni partnered with Yannick Bigourdan, Adam Teolis, and Dan Kennedy to create Open Concept Hospitality (OC Hospitality), which serves as the parent company of Amano Italian Kitchen, Amano Trattoria, Union Chicken, Uncle Ray’s Food & Liquor and Mikey’s Smash Burgers. Since 2021, Chef Angeloni has been involved with top chef and restaurant prepared meal kit service, Chefdrop, where he contributes dishes and acts as Consulting Chef and Partner, developing recipes in conjunction with participating chefs.

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