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Union Chicken – Comfortable eatery serving rotisserie and fried chicken, plus hearty sides & weekend brunch.

INTROAt Union Chicken we pride ourselves on serving you happy, healthy, high quality chickens free from antibiotics and raised without the use of steroids and hormones. Nourished on family run farms across Ontario, our chickens enjoy a cage-free life; free to roam with plenty of access to grain, fresh water and sunshine.UC EXPERIENCEOur Coop is open 7 days a week for lunch, dinner, drinks and take-out and for weekend Brunch on Saturdays and Sundays. Come on your own, as a couple, or with a group and enjoy our mouthwatering rotisserie chicken in an upbeat atmosphere. Union Chicken is a full-service restaurant where guests are welcome to sit right up at the open concept kitchen and watch the ‘spitmaster’ expertly prepare our birds for your enjoyment. More than just a rotisserie chicken joint, guests can also enjoy a selection of sandwiches, fried chicken to share, mouthwatering sides, and decadent desserts. Wash it all down with our selection of craft beers, local wines, and cocktails that play off traditional favourites.OUR TEAMUnion Chicken was created by the Toronto hospitality team of Yannick Bigourdan, Adam Teolis, Michael Angeloni and Dan Kennedy. Bigourdan is a veteran restaurateur, having opened Splendido, Nota Bene and The Carbon Bar. Teolis was the opening General Manager at The Carbon Bar, and a former restaurant manager with Four Seasons Hotels and Nota Bene. Angeloni is the former Executive Chef of Grand Electric, and among Toronto’s Top 30 under 30 chefs. Kennedy is an operations expert with a wealth of experience from several national restaurant chains. They share a common goal of bringing you the best free-run chicken in the city in a trendy, yet approachable setting.CHEF MICHAEL ANGELONILong before he became a partner at Union Chicken, Chef Michael Angeloni got a tattoo on his arm of a giant rooster wielding his favourite kitchen knife. Why? Well, he just loves the taste! “That crispy texture on the outside, and tender, juicy flavour on the inside of a rotisserie chicken… Nothing beats that,” he says.Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in 2007 and worked for a number of restaurants to hone his craft. A highlight of his career was working at Splendido, under the tutelage of Chef David Lee. There, in 2008, he assumed the role of head pastry chef.Following this experience, he trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval) before moving on to assist with several successful restaurant openings and transformations. While working as Head Chef at Yorkville institution L’Unita Enoteca, he was named among the province’s ‘Top 30 under 30’ by the Ontario Hostelry Institute— an honour that garnered him widespread media attention, including publicity in Toronto Life and The Grid. He was just 24 years old at the time. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef working with chef and owner Colin Tooke to develop the menu. During his tenure there, he also oversaw their Queen Street and Muskoka locations.Angeloni’s talent and drive led to this new partnership with Yannick Bigourdan, Adam Teolis and Dan Kennedy. As executive chef of Union Chicken, he is committed to serving up only the happiest and healthiest  free-run chickens.

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