#FOOD: ANTLER X LANGDON HALL COLLABORATION AT ARIANNA (HARBOUR SIXTY)

On Thursday, January 22, 2026, four celebrated figures in Canada’s culinary landscape —Jason Bangerter (Executive Chef, Langdon Hall), Michael Hunter (Executive Chef, Antler), Scott MacKenzie (Chef de Cuisine, Arianna), and Carson Corbeil (Chef de Cuisine, Harbour Sixty)— will come together for a one-night-only collaborative dinner held in Arianna at the Harbour Sixty. Rooted in the theme of Canadiana, the multi-course dining experience will explore Canadian landscapes, seasonality, and ingredients through the distinct perspectives of each chef, informed by Italian technique and contemporary Canadian fine dining. The evening will begin at 7:45 PM, with multiple seating times available. Tickets are $225 per person, exclusive of tax and gratuity, and are available for purchase via Arianna’s OpenTable under ‘Experiences’ [HERE].

Bringing together two MICHELIN-recommended restaurants and Toronto’s most iconic steakhouse, the collaboration marks a rare convergence of culinary leadership and shared values, presented within one of the city’s most storied dining institutions. While hosted at Arianna and informed by Italian technique, the menu will reflect a distinctly Canadian farm-to-table sensibility, shaped by regional ingredients and each chef’s deep connection to the landscape.

Complementing the menu, the evening will feature a welcome cocktail using Antler’s own Cedar Gin, crafted by Harbour Sixty mixologist, Tiffany Desbiens, alongside curated wine pairings by Wine Director Christian P. Hamel. Partner San Pellegrino will further elevate the experience, spotlighting the craft, culture, and community that define Canada’s culinary scene.

Event Details
Date: Thursday, January 22, 2026
Seating Times (PM): 7:45, 8:00, 8:15, 8:30
Location: Arianna, 4th floor, 60 Harbour Street, Toronto
Price: $225 per person, exclusive of tax and gratuity
Tickets: [HERE]

Jason Bangerter
Executive Chef, Langdon Hall

As Executive Chef of Langdon Hall, a MICHELIN-recommended destination, Chef Jason Bangerter is known for his commitment to sustainable, locally sourced cuisine. With an international career and a strong focus on Ontario-grown ingredients, he leads a culinary team that reflects his passion for quality, innovation, and mentorship. His approach blends terroir-driven cooking with refined techniques, consistently elevating Canada’s fine dining landscape.

Michael Hunter
Executive Chef, Antler

Known as “The Hunter Chef,” Michael Hunter brings a wealth of knowledge from his outdoor experiences and commitment to sustainability. His Toronto eatery, Antler, has garnered acclaim for its innovative dishes and dedication to local sourcing, earning recognition from Michelin along the way. Hunter’s culinary journey has also taken him to international culinary festivals, where he has showcased his distinctive style.

Scott MacKenzie
Chef de Cuisine, Arianna

Scott MacKenzie is the Chef de Cuisine at Arianna, where he leads the kitchen with a refined, ingredient-driven approach to modern Italian cooking. His menus showcase handmade pastas, dry-aged fish crudos, and seasonal dishes that evolve frequently while remaining rooted in a strong sense of place. Applying methods learned in MICHELIN-starred kitchens to familiar formats, MacKenzie brings precision, restraint, and clarity to each dish without unnecessary flourish. He is known for fostering a collaborative kitchen culture and for his hands-on approach to mentorship, guiding his team through technique, product understanding, and thoughtful ingredient sourcing from farm to plate.

Carson Corbeil
Chef de Cuisine, Harbour Sixty

Carson Corbeil is the Chef de Cuisine at Harbour Sixty, with a career shaped by curiosity, mentorship, and hands-on experience in diverse kitchens across Canada. Raised in North Bay, Ontario, he was introduced to thoughtful, ingredient-driven cooking early in his career, sparking a lasting interest in fine dining. He went on to spend several formative years in Lake Louise, refining his technical skills in a high-volume luxury setting, before returning to Ontario to work in some of Toronto’s most demanding kitchens. Along the way, Corbeil has embraced sustainability-focused cooking, including menu development rooted in seasonality and on-site growing.

Tiffany Desbiens
Mixologist, Harbour Sixty

Tiffany Desbiens is a lead Mixologist at Harbour Sixty, known for her precise, ingredient-driven approach to cocktail design. With a background in business and marketing, she blends classic technique with contemporary flavour-building, creating drinks that are both approachable and meticulously crafted. Desbiens has also built a strong following through her viral presence on TikTok (@bottletenders), where she bridges craft cocktail culture with a wider audience.

Christian P. Hamel
Wine Director, Harbour Sixty

Wine Director Christian P. Hamel, a seasoned expert and advanced sommelier with the WCAT, along with being named Best Sommelier in Ontario by the Certified Association of Professional Sommeliers, curates a very special wine list that complements Harbour Sixty’s diverse menus. With a WSET 4 diploma and his eye on achieving a Wine Spectator Grand Award-winning list, Christian has assembled a thoughtful, international collection of wines.

Tickets for this one-night-only collaboration are limited. The dinner will take place on Thursday, January 22, 2026, in Arianna at the Harbour Sixty. Reservations are available for purchase via Arianna’s OpenTable under ‘Experiences’ [HERE].

About Arianna
Positioned as the crown jewel of Harbour Sixty, Arianna’s immersive dining experience blends heritage with originality. The elevated concept delivers a smart, modern take on Italian cuisine with bold flavours and artful presentation.

About Harbour Sixty
Located at 60 Harbour Street in downtown Toronto, Harbour Sixty is one of the city’s most celebrated dining and event destinations. Renowned for its refined approach to classic steakhouse cuisine, the restaurant pairs impeccably sourced ingredients with warm, polished service in an atmosphere that balances timeless elegance and modern energy.

Beyond the main dining room, Harbour Sixty offers a collection of distinctive private and event spaces, including Estelle and several private dining rooms, each designed to host everything from intimate gatherings to large-scale celebrations. With its central location, elevated culinary program, and reputation for excellence, Harbour Sixty remains a cornerstone of Toronto’s luxury dining scene.

About Antler
Located in the heart of Toronto, Antler is a MICHELIN-recognized restaurant celebrated for its thoughtful approach to wild, seasonal, and locally sourced ingredients. Led by Executive Chef Michael Hunter, the restaurant reflects a deep respect for Canadian landscapes and sustainable practices.

About Langdon Hall
Located in Cambridge, Ontario, Langdon Hall is a MICHELIN-recommended Relais & Châteaux property known for its terroir-driven cuisine and timeless elegance. Led by Executive Chef Jason Bangerter, the restaurant highlights seasonal ingredients sourced from its gardens and surrounding farms, offering a refined dining experience rooted in sustainability and Canadian heritage.