Gwen Fowler



McCrady's chef de cuisine named one of five best in US

Posted 4/8/2012 10:22:00 PM

Gayot, an online restaurant and travel guide, has named Jeremiah Langhorne, the chef de cuisine at McCrady’s Restaurant in Charleston, one of the five best young chefs of 2012.

Langhorne works with Executive Chef Sean Brock and local farmers and purveyors to come up with each night’s menu.

According to Gayot’s and McCrady’s websites, Langhorne’s first job in restaurants was as a pizza deliveryman for an Italian restaurant in Charlottesville, Va. Later he drove a fish delivery truck and learned to butcher fish. He worked his way up to executive sous chef at OXO in Charlotteville before joining McCrady’s as a line cook. He later completed a two-month stage at Noma in Copenhagen, Denmark, and returned to McCrady’s as a sous chef. He was named chef de cuisine in spring 2011.

Gayot said: “He describes his food as modern Southern cuisine with indigenous ingredients; and his passions run to foraging in the South Carolina woods, tending the restaurant’s rooftop garden and working on the kitchen's charcuterie program.”

Gayot, as part of its 2012 restaurant issue also gave Husk, where Brock also is executive chef, honorable mention for best new restaurant for 2012. Husk, which only cooks with ingredients from the South, opened in November 2010.