Chef Jeremy Langlois, most recently executive chef at Latil’s Landing at Houmas House Plantation, is now the corporate chef at Ruffino’s.
“We feel that adding Jeremy to our already outstanding team at Ruffino’s is nothing short of a culinary celebration,” said Ruffin Rodrigue, Ruffino’s co-owner. “Working alongside Peter and Gino (Sclafani) and our other amazing staff, Jeremy will help elevate our brand to the next level.”
Langlois will work with Ruffino’s on Highland Road in Baton Rouge, Ruffino’s on the River in Lafayette and Ruffino’s Catering at De La Ronde Hall in downtown Baton Rouge. Chef Gino Sclafani, formerly corporate chef, has been promoted to director of food and beverage at Ruffino’s.
“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,” said 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 was named Louisiana Cookin’ magazine’s Chef to Watch and 2014 Country Roads magazine’s Best Louisiana Small Town Chef and has appeared on The History Channel’s “You Don’t Know Dixie” and Food Network’s “Chopped.” He’s also cooked at the James Beard House in New York City and, during his tenure, Latil’s Landing Restaurant was named by Esquire magazine as one of the “Top 20 Best New Restaurants in America.”
“I have loved every moment of my time at Houmas House, and it was very difficult for me to make the decision to leave,” said Langlois, who also served as Houmas House general manager. “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. I have learned from a few of the greatest chefs Louisiana has ever produced, and now I have the privilege of learning from — and teaming with — chef Peter. I couldn’t be more thrilled.”