Chef Langermann supervises Blackwall Barn & Lodge’s restaurant, catering and special events services. The restaurant showcases a farm-fresh, family-style (not plated) menu.
Previously, he owned Langermann’s Restaurant in Canton, and served as corporate chef for Capital Restaurant Concepts, which included Georgia Brown’s in D.C., Old Glory Bar-B-Que, Paolo’s Ristorante and the on-site restaurant for Wolf Trap National Park for the Performing Arts.
Langermann began his culinary career when acclaimed Master Chef Paul O. Grutter invited him to participate in a three-year, European-style chef apprenticeship.
He was a member of the opening culinary team at Red Sage, which was named Food & Wine’s “Best New Restaurant,” a three-time presenter at the James Beard Foundation and was named “Chef of the Year” by the Restaurant Association of Metropolitan Washington. Langermann’s fans can still enjoy his signature dish — shrimp and grits — at Blackwall Barn & Lodge.
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