The chef de cuisine switchover at McCrady’s may go unnoticed by diners, but promotee Daniel Heinze suggests it could be slightly traumatic for the two men involved.
“It’s going to be scary to be without each other,” says Heinze, 30, who next month takes over from Jeremiah Langhorne. “Jeremiah and I are very like-minded, but absolutely different people. We’re the yin and the yang.”
Although Heinze declined to reveal which chef identifies with which classical Chinese force, he described the six-year long collaboration in a way that recalls Lennon and McCartney’s songwriting partnership: “There are some things that have always been his, some things that have always been mine,” he says. But the end result was a coherent menu consistent with executive chef Sean Brock’s commitment to inventive presentations of locally-sourced ingredients and inspirations. Continue reading
Jeremiah Langhorne, who worked his way up from line cook to become a nationally-esteemed chef as McCrady’s chef de cuisine, is leaving the restaurant.
Langhorne is planning to open a 45-seat restaurant in Washington D.C. next summer.
“We’re going to be doing food that’s very similar (in terms of) attention to detail, but with a much more relaxed atmosphere,” says Langhorne, who’s been lauded by industry professionals and diners alike for ably steering a restaurant which could have been hamstrung by its executive chef’s frequent absences for promotional appearances.
Sous chef Daniel Heinze is being promoted to the chef de cuisine role on Oct. 1. Heinze, a Florida native, got his start in restaurants as a server before studying culinary arts at Johnson & Wales University in Miami. Heinze spent two years cooking under Norman Van Aken before joining the McCrady’s team in 2007. Continue reading