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Mark Levy + Jason Bangerter
July 18, 2018 @ 6:00 pm - 10:00 pm
Mark LevyThe Ivy Hotel - Baltimore, Maryland, USA
Chef Mark Levy grew up in South East England before moving to the States following graduation. Once he found his passion for cooking, Levy embarked on a culinary journey across the United States and Europe, eventually leading to his current role as Executive Chef at Magdelena at The Ivy Hotel in Baltimore, MD.
After attending the Colchester Institute in England, Levy quickly rose from breakfast duty to running Saturday night dinner services at Keswick Hall in Charlottesville, VA. At 21, Levy left for Paris to work at the 2-star Michelin restaurant of Michael Rostang and later to London where he first learned of the gastropub concept. Mark continued working at the Star Inn. A Michelin starred eatery. The Running Horse and Greg Nicholl’s acclaimed pub, The Russel, where he won England’s Gastro Pub Chef of the Year in 2007. In 2008, Levy became Executive Chef at The Point, the Relais & Chateaux property in the Adirondacks. Maintaining the properties Forbes 5 star rating for the following 6 years.
At The Point, Chef served Haute cuisine at the Hall’s round tables using seasonal ingredients and an ever-changing chefs tasting menu according to guests’ tastes, preferences and dietary needs. The Magdelena menu will follow Chef’s philosophy on dining and will feature items from the garden, land, sea and raw items, using only the highest quality ingredients. The Ivy Hotel and Magdalena are currently rated at Forbes 4 stars.
Jason BangerterLangdon Hall - Cambridge, Ontario, Canada
Langdon Hall Country House Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Inspired by his exceptionally high personal standards, Langdon Hall’s culinary direction excels and continues to be honored as the only restaurant in Ontario to be awarded the AAA/CAA Five-Diamond rating.
Recognized nationally and internationally, some notable accolades include:
Rising Chef Award in Paris, France by Relais & Chateaux 2015
Foodservice and Hospitality Pinnacle Award for Chef of the Year 2017
Ontario Hostelry Institute Chef Gold Award 2017
Best Farm to Table Chef, Canada’s 100 Best 2017
Chef Bangerter’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. He has successfully crafted a talented team that shares his philosophy and vision. Living by example, he is equally proud of his role as an innovator and a mentor, continuing to have a profound effect on Canada’s
– Three Chefs | One Dinner is limited to a number of 150 guests. As such NeXT requires a credit card on file in order to secure your reservation. No charges will be taken until end of event.
– Cancellations cannot be accepted less than 72 hours. A no show fee of $50.00 per guest will be applied.
-Menu is an expression of the chef’s passion and craft, As such modifications to the menu or dietary restrictions cannot be accommodated.
^ pricing is exclusive of tax and gratuity.
* Please note menus will be available online 30 days prior to event dates.
^ As this is an event, Costco gift cards will not be accepted on these nights.
* Please note we require pre-ordering of these wine flights, NeXT team will be in touch to confirm your intentions one week prior.