Chef Jermey Langlois back to White oak Plantation

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An award-winning chef has returned to his roots.

Chef Jeremy Langlois is back working where his career started, at White Oak Plantation in Baton Rouge.

Owned and operated by chef John Folse, White Oak is very much a venue, known for weddings and corporate events.

However, with the addition of Langlois, White Oak will host more events that will be open to the public. Think beer and wine dinners and even gardening events with cooking demonstrations.

"Come May, we're going to be doing monthly events open to the public," Langlois said, mentioning a Mother's Day event was on the calendar. "We will utilize what we have grown in the garden. These will be unique events."

While local restaurants throw around the term "farm-to-table," Langlois has that farm access on site. He mentioned how White Oak is grinding its own grits, raising its own rabbits, and getting eggs from its chickens. It's all part of rebranding White Oak Plantation into White Oak Farms, which Langlois is partnering on with Folse.


Langlois said he appreciates that his career has come full circle. After starting at White Oak as a dish washer in 1995, Langlois made his way into the kitchen. By the time he graduated high school, Langlois got a full scholarship to attend the Folse Culinary Institute at Nicholls State University. After college, Langlois worked as the executive chef of Lafitte's Landing at Bittersweet Plantation, then in the same position at Houmas House Plantation. In 2015, Langlois left Houmas House to work with the Ruffino's restaurants.

Folse and Langlois started a conversation about returning to White Oak about "six or seven months ago," Langlois said. It wasn't an opportunity Langlois could pass up.

"Chef (Folse) took me under his wing," Langlois said. "He taught me everything and sent me to school. I've always had so much respect for him. I've always felt like I owed him the world. He's an icon and a culinary father figure."

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