Meet our Executive Chef…Angelo Camposarcone
Angelo Camposarcone was born February 3, 1984 in Ottawa, Ontario. He started his culinary career at the very young age of 13, and within a year he could cut vegetables as well as any of the kitchen staff. By the age of 20, after years of working alongside very talented chefs, Angelo was promoted to Strathmere’s Executive Chef, a position he has held since the fall of 2004. He is self- taught and dedicated to running a “scratch kitchen”, working diligently within his philosophy of “Fresh, Local and Seasonal”.
Over the years Angelo has grown Strathmere’s food operation and made it a priority to work hand-in-hand with our in house organic growers to grow and develop produce that makes its way “onto the plate” for guests to enjoy. Today, throughout the growing season we look forward to edible flowers to garnish dessert plates, baby lettuce greens for all of our salads, heirloom tomatoes, garlic and beets to mention just a few. Fresh herbs are picked daily and infused into sauces and marinades, while Strathmere’s resident honeybees work hard to produce wildflower honey for all our baking and to serve at our tea stations.
Angelo has taken further steps to work exclusively with a butcher for all our meat, a fishmonger for all our fish, and a fromagiere for all cheeses.
Whether creating menus for over 190 weddings each year, or for over 300 corporate retreats and special events, Angelo is continually motivated to move forward with food. As Executive Chef he enjoys being able to lead and mentor talented young graduates from Algonquin Colleges’ Culinary Chef Program, allowing them the opportunity to jump right into a fast- paced talented creative young kitchen and, in his words, “let them cook!”