Jeremy Langlois began his culinary journey at the age of 16 in May 1995 when he joined Chef John Folse's White Oak Plantation Team. He quickly rose through the ranks and was promoted to prep cook within seven months. Chef Folse recognized Langlois' potential and offered him a scholarship to attend the Chef John Folse Culinary Institute at Nicholls State University.

After gaining experience in "a la carte" preparation and kitchen intensity at Lafitte's Landing Restaurant at Viala Plantation in January 1998, Langlois was promoted to Executive Chef at the award-winning Lafitte's Landing Restaurant at Bittersweet Plantation at just 22 years old. He became the youngest Executive Chef of any restaurant in the DiRONA organization, which includes 750 premiere restaurants in three countries.

Currently, Langlois is the Executive Chef of Houmas House Plantation's Latil's Landing Restaurant, which was named one of the top twenty best new restaurants in America by Esquire Magazine. He creates delicious dishes in his unique "Nouvelle Louisiane" style, using only Louisiana's freshest local ingredients. He is passionate about delivering unforgettable experiences to his guests.