Page 8 - VIDS Spring 2012

MEET JONATHAN GUSHUE
Grand Chef Relais & Chateaux Langdon Hall Country House Hotel & & Spa
Chef Jonathan Gushue’s extensive collection of of culinary awards is is is just one one indication of of his his single-minded determination to be be be the best chef that that he he he he he can be be be Anyone who’s tasted his his his food and watched him in in in in in in in in in action at at at at at at Langdon Hall will know that that his his cuisine is is is is is is a a a a a a a a a a a a a a a a a a a a celebration of pristine local ingredients — — some grown right on on on on on on on the the the property — — — delivered to to the the the table with inventive twists and and turns along the the the way Local farmers growers winemakers and and brewers all all all contribute to to what Langdon Hall’s gourmet excellence — — — under Gushue’s steady stewardship — is all all about Born in in in in in in Newfoundland in in in in in in 1971 Gushue’s culinary path has taken him from his island home and and and and and out into a a a a a a a a a a a a a a a a a a world of of gourmet adventures He studied on on on on on a a a a a a a a a a a a a a a a a a a a a a a a scholarship in in in in in in in Japan for a a a a a a a a a a a a a a a a a a a a a a a a year and and and and and and worked extensively in in in in in in in England at at at London’s Berkeley Hotel Hotel and and and at at the the Swallow Royal Hotel Hotel in in in in in Bristol At 32 he he he he he he became one of of the the Four Seasons’ youngest five-diamond chefs when he he he he he was appointed to to to Truffles Restaurant in in in Toronto In 2009 Gushue achieved the Grand Chef designation bestowed by Relais & Chateau on on on on just 160 chefs among five continents including such culinary luminaries as as as Daniel Boulud Michel Rostang and and and and Thomas Keller Designations aside it’s the the enjoyment of of food and and and and all of of its its social delights that keeps Gushue fresh and and and and inspired He loves nothing more than cooking with his his three young children—his own petits grands chefs in in in in in the the making