Jeremiah Langhorne

Chef Jeremiah Langhorne

Jeremiah Langhorne is the chef and co-owner of The Dabney, located at 122 Blagden Alley NW in Washington, D.C.’s Shaw neighborhood.

At The Dabney, Langhorne celebrates his mid-Atlantic roots, focusing on modern American food with strong regional and historic influences, while incorporating his interests in farming, charcuterie and foraging. Prior to opening The Dabney in 2015, Langhorne spent five years at McCrady’s restaurant in Charleston, South Carolina, where he worked as chef de cuisine under Executive Chef Sean Brock.

While at McCrady’s, Langhorne oversaw day-to-day operations at and managed a staff of over 20 employees. He worked daily with Brock and local farmers and purveyors to craft each night’s menu out of the freshest and finest products. Langhorne’s first foray into the restaurant world was at a small Italian restaurant in his hometown of Charlottesville, VA. Watching the restaurant’s kitchen staff work on a new dish – a creative and spontaneous process – inspired Langhorne to seek out further learning opportunities. He began with an externship at the acclaimed OXO restaurant in Charlottesville, where he learned under the classically trained English Chef John Haywood and soon became a part of the kitchen staff. By the time he left, Langhorne was executive sous chef.

Langhorne came to the Southeast to stage at McCrady’s in 2009. After completing a two-month stage at Noma in Copenhagen, Denmark, Langhorne returned to McCrady’s to take over as sous chef. He was promoted to chef de cuisine in spring 2011.

Notable recognitions for Langhorne include being named as a member of the inaugural Eater Young Guns class in 2012, being chosen as one of the “Top 5 Rising Chefs in the US” in 2012 by Gayot and being featured as one of Plate magazine’s Chefs to Watch in 2017.

The Dabney received a Michelin star in Washington D.C.’s Michelin Guide in 2016 and 2017, in addition to being named a semi-finalist for the 2016 James Beard Foundation Award for Best New Restaurant, one of Bon Appétit magazine’s 50 Best New Restaurants of 2016 as well as one of Food & Wine’s 2016 Restaurants of the Year. The Dabney, which just celebrated its two-year anniversary, is joined by The Dabney Cellar, a wine bar located in the basement beneath the restaurant. Opened in December 2017, the space is an extension of The Dabney and its wine program and offers 30 wines by the glass in addition to a small food menu.