Caterer Profile: Chef Jeremy Langemann, of Bingemans in Kitchener, Ontario

This article first appeared in CFE News as part of Caterer Close Up, a series of profiles.

Before Chef Jeremy Langemann ever set foot in a professional kitchen, his love of food was kindled in the warm, familiar embrace of his grandparents’ home. It was there, in the heart of a Mennonite household, that the first sparks of his culinary passion began to grow.

One of Jeremy’s first food memories is of walking through the front door of Oma and Opa’s house and being enveloped in the comforting scents of peppermint cookies, tangy tomato borscht and the soft, yeasty aroma of freshly baked zwieback. These weren’t just signals that something delicious was cooking—they were an invitation. A quiet announcement that it was time for faspa, the cherished afternoon meal steeped in Mennonite tradition.

Meals Leading to Connection

For Jeremy, these moments weren’t about extravagance. They were about rhythm, ritual and the deep comfort of sharing food with people you love. At the table, conversation flowed easily, time slowed down, and hospitality wasn’t a performance; it was a way of being. These meals planted a seed, telling him that food could be more than nourishment. It could be memory, culture and connection.

As he grew older, those early memories would guide him not just into the kitchen, but into a philosophy of hospitality that centered on warmth, generosity and intention. Though his career would take him through the structured, high-stakes world of fine dining, the essence of those faspa afternoons never left him.

Chef Langemann’s Beets & Blue: a trio of beetroot, including sweet pickled candy cane beet, salt-roasted golden beet and red beet puree, with Benedictine blue cheese emulsion and chervil lace

Award-Winning Culinary Artistry

Today, Jeremy brings that same spirit into every meal he creates as executive chef of Bingemans Catering, one of Southern Ontario’s largest hospitality companies. His dishes honor both precision and comfort, elegance and soul. The chef’s methods garner so much admiration that he was named the 2025 Chef of the Year by the International Catering Association—the only Canadian chef recognized by the group this year.

Chef Langemann’s Grilled Aubergine Cannelloni with spinach-chickpea filling, smoked harissa tomato coulis, sorrel pesto and crispy leek

Whether crafting menus for intimate gatherings or large-scale events, Jeremy’s cooking remains rooted in that early lesson learned at his grandparents’ table—great food is about more than what’s on the plate. It’s about the feeling it leaves behind.

Niagara Peach Tart with Bingemans’ rooftop honey custard, torn mint and cultured cream