2012 Top 5 Rising Chefs in the U.S. " McCrady's
Today Jeremiah Langhorne may be chef de cuisine at McCrady's, Charleston's top spot for post-modern gastronomy, but he wasn't always so fancy. In fact, he began his career delivering pizzas and driving a fish delivery truck. By learning to butcher fish, he landed a job on the kitchen staff under chef John Haywood at Charlottesville's acclaimed OXO, where he worked his way up to executive sous chef. When Langhorne heard about Sean Brock's reinvention of Southern cuisine at McCrady's, he jumped on board as a line cook, and after staging for two months at the famous Noma in Copenhagen, he returned to become sous chef and then chef de cuisine. 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.
Read GAYOT.com's restaurant review of McCrady's
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