Award-winning Chef Jeremy Langlois is bringing his “Nouvelle Louisiane” style of cooking, which focuses on fresh Louisiana ingredients, to the Ruffino’s kitchen. Langlois, who most recently was executive chef of Latil’s Landing Restaurant at Houmas House Plantation, has been named corporate chef at Ruffino’s.
In his new position, Langlois with all of Ruffino’s current and future venues, including the Highland Road restaurant, Ruffino’s On the River in Lafayette and Ruffino’s Catering at De La Ronde Hall in downtown Baton Rouge. He takes over the position from Gino Sclafani, who has been promoted to director of food and beverage for the company.
“Jeremy’s style is very much akin to the ‘Creole Meets Italian’ cuisine we have created at Ruffino’s, and he shares our affinity for fresh and authentic Louisiana ingredients,” says Peter Sclafani, executive chef and co-owner of Ruffino’s. “And while we will always stay true to what has made us so special, I look forward to incorporating Jeremy’s unique talents and creative ideas throughout our restaurants.”
Langlois officially begins his tenure at Ruffino’s on Monday, July 13. He will be based in Baton Rouge, but will spend significant time in Lafayette and in other markets identified for expansion by Ruffino’s, the company says.
Langlois brings with him 20 years of culinary experience to Ruffino’s. His career began at age 16, when he joined John Folse’s White Oak Plantation team. Folse gave him a full scholarship to the Chef John Folse Culinary Institute at Nicholls State University. When he was promoted to executive chef at Lafitte’s Landing at Bittersweet Plantation at the age of 22 in 1998, he was the youngest executive chef of any restaurant among the 750 members in the Distinguished Restaurants of North America.
His has been named Louisiana Cookin’ magazine’s “Chef to Watch,” and Country Roads named him the “Best Louisiana Small Town Chef” last year. He’s also appeared on TV programs including The History Channel’s You Don’t Know Dixie and Food Network’s Chopped.
“I have loved every moment of my time at Houmas House, and it was very difficult for me to make the decision to leave,” Langlois says. “But the opportunity to spread my wings even further with Chef Peter, Ruffin and the extraordinary culinary team at Ruffino’s was simply too good to pass up.”
