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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 of his career was working at Splendido, under the tutelage of Chef David Lee. There, 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 on to assist with several successful restaurant openings and transformations. While working as Head Chef at Yorkville institution L’Unita Enoteca, he was named among the province’s ‘Top 30 under 30’ by the Ontario Hostelry Institute— an honour that garnered him widespread media attention, including publicity in Toronto Life and The Grid. He was just 24 years old at the time. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef working with chef and owner Colin Tooke to develop the menu. During his tenure there, he also oversaw their Queen Street and Muskoka locations.

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