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Jonathan Gushue of Langdon Hall Country House Hotel in Cambridge, Ontario

By Waheeda Harris

Despite receiving almost 50 rejection letters at the beginning of his career, Chef Gushue—a native of Newfoundland—was named one of Canada’s top 10 rising stars in 1999 by Food Service & Hospitality Magazine, he has been the executive sous chef at Vancouver’s Wedgewood Hotel and at age 32 was selected to oversee the Four Seasons Truffles Restaurant in Toronto (closed in 1999), earning him the distinction of being the youngest Five Diamond chefs in North America.

Honoured by Relais & Châteaux as a Grands Chef in 2009, Gushue continues to receive accolades and awards from the who’s who of travel and dining for his work at CAA/AAA Five Diamond Langdon Hall Country House Hotel & Spa in Cambridge, southern Ontario.

What speciality dishes or local items do you recommend to visitors of Cambridge?
Pig tails.

What do you love to eat that is simple to make?

Is there a food style or trend that you would be happy to see disappear?
Fusion cusine.

What culinary trend are you happy to see has become popular?
The consumer’s general food knowledge has grown and there’s a global interest in food.

What’s your ideal thing to do on a day off from the restaurant?
Cooking with my kids

What are three Canadian restaurants you would recommend?
Toronto’s Splendido. Chef Victor Barry has a true love of food and a great skill for knowing what people want to eat.

Restaurant Initiale in Quebec City. Chef Yvan Lebrun offers amazing food and an amazing restaurant—it maybe Canada’s best.

Montreal’s Restaurant DNA. Chef Derek Damman is a very forward thinking chef; he creates edgy food. There are not many like him and DNA is truly doing their own kind of food like no one else.

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