At Union Chicken, we pride ourselves on serving you only the happiest, healthiest organic chickens - That's why we make sure all of our birds roam freely in wide-open spaces, with access to fresh air and plenty of sunshine. Each one is raised on a local family-run farm, in a low-density flock, without the use of any hormones or antibiotics. They enjoy a wholesome diet of non-GMO grains, free from pesticides, herbicides and animal by-products.
Our 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.
Union 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 organic chicken in the city in a trendy, yet approachable setting.
Long 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 organic free range chickens.
Organic is a term used within food agriculture and production to refer to a certain set of environmentally- and animal-friendly standards and protocols followed during the process of bringing food products to market.
Canada’s organic standards are among the most recognized in the world. The standards lay out the specifics of organic production, including how livestock must be housed, fed, transported and slaughtered; how specific crops and produce are to be grown, extracted, processed and stored; how pests and diseases are to be treated; which substances, methods and ingredients may not be used; and what environmental factors must be taken into consideration.
All the chickens served at Union Chicken have been fed a diet of non-GMO, all-grain feed, made up of organic corn, soy, and wheat. The crops are never treated with synthetic fertilizers, herbicides or pesticides, and animal by-products are never added. These chickens are not treated with antibiotics, and like all poultry in Canada, they are never given hormones. These organic practices reduce bird stress and encourage their own immune systems to keep them healthy.
To ensure these chickens meet organic standards, our suppliers meet and exceed all federal requirements for organic certification at every step along the way, from farm to kitchen. Our birds are always air-chilled, ensuring no additional water is added during the cooling process. They are then packaged and delivered to Union Chicken, so our free range humans can happily serve them to you.
We always have room for walk-ins! To see if there is a wait at your favourite location, call ahead or download the NoWait App and if there is a wait, add your name to the waitlist before you get there.
Lunch & Dinner 11am-11pm
Sat/Sunday Brunch 10am-2pm