Morson resort hires chef from Rome

Ken Johnston

There is a little taste of Italy in Morson!
The Pelican Landing has hired a chef who hails from Rome. Giorgio Marcangeli started working there two Saturdays ago and has been tantalizing the taste buds of customers ever since.
Born in Rome, Marcangeli, has two degrees. One in chemical engineering and the other in restaurant hotel management, specializing in chef training.
He came to Canada in 1968 and worked for Shell as an engineer and later for C.I.L. also as an engineer. “I found I did not like that work so I opened my first restaurant.” That lead him to a career in the business with him having owned 22 restaurants on the west coast.
He has also done consulting for other establishments over the years in both Canada and Italy. Now semi-retired Marcangeli only wants to work a few months of the year. “I was looking for something to do in the summer and met some people who own a resort in Dryden.”
He made the trip from British Columbia to Dryden and worked there for about a month. However, things did not work out. He met Sam Vogan, brother of Pelican Landing owner Ken Vogan. He cooked for Sam a few times and Sam called his brother. That lead him to Morson and his new job.
Marcangeli says that his favourite menu items are, “Anything I can make with fresh pasta.” He makes it from scratch and has added a number of Italian dishes to the existing menu at the Landing. Giant Raviolli, Stuffed Cannelloni and Lasagna are just a few of his specialties.
He is optimistic that once word of his talents gets out there that people will want to drive from as far away as Fort Frances to have a world class meal.
The Landing will still have its traditional menu items, such as steak and fish. But Marcangeli has brought a whole new flavour to the resort and the area.
Owner Ken Vogan said, “We have had nothing but positive feedback since he started.”