Award winning chef Neal Langermann has come to Baltimore bringing his vast culinary expertise to Charm City. The 2001 Chef of the Year for metropolitan Washington D.C. has had an impressive career in restaurants. Starting back in 1985 he began an apprenticeship under Swiss Master Chef Paul Gutter at the storied Sherman House Hotel. He worked at this member of the rarefied European restaurant and hotel group Relais et Chateaux for five years, the last year and a half as their Executive chef.
Neal relocated to the east coast and became the executive Sous Chef of Red Sage, as famous for its fresh southwestern cuisine as for its high profile guests, including Bill Clinton who had his inaugural dinner there. From there he became an Executive Chef for Capital Restaurant Concepts for ten years, eight of which were spent at the renown Georgia Brown’s. While there Neal won his Chef of the Year award as well as other accolades, such as being a seven time Beard Guest Chef at the prestigious Beard House in New York as well as Guest Chef at the 2000 Southern Food Symposium in Oxford, Mississippi.
In the time since leaving CRC Neal has worked as the Corporate Executive Chef at the neighborhood café concept, Café Deluxe as well as running a restaurant consulting company, Let’s Eat, with other Langermann’s partner David Mcgill.
These experiences have shaped the vision and the concept creation of Langermann’s, a moderately priced, full service neighborhood restaurant and bar. Located between Canton and Fells Point the menu features dishes created using classical French cooking techniques, fresh high quality ingredients obtained from local sources and with influences from the Coastal Southeast. The result: food that is not just eaten but savored, relished and enjoyed. The goal of Langermann’s is unique yet simple - create an environment where families, shoppers, and professionals all feel comfortable while receiving great service from our knowledgeable staff at an extremely reasonable price.
David McGill, Managing Partner
A veteran of the restaurant business, David began his career with the Rusty Scupper organization. After graduating from college, he joined the Scupper in Lake Tahoe, CA. In the ensuing years, his career included opening restaurants from coast to coast and ultimately becoming Vice President of Operations. Following, David moved on to Carrollton Enterprises as Director of Operations and then on to El Torito Restaurants in Irvine, CA. During his tenure, he supervised restaurants from Boston to Miami.
In 1996, he left to become Divisional Vice President for American Hospitality, Inc. in Boston, MA. Subsequently, David moved on as Vice President of Operations for the Deluxe Restaurant Group.
Mark Lasker, Bar Manager and Partner
Mark began his bar career in 1991 at Margarita Maggie's; a concept owned by Carrollton Enterprises. He left in 1998 and moved on to work at numerous well know establishments such as Macaroni Grill, Hard Rock Cafe, Ramshead Live and Bohagers. He purchased his first bar in 2001, Boomerang Pub in Federal Hill. A couple of years later his second establishment, The Royal, became the coolest little live music venue in Baltimore.
Jini Chung, Partner
Jini is more of a silent partner that stops in from time to time to help. She also helps sample the latest cocktails and cuisine to ensure our products are perfect for our guests...we couldn't ask for more in a Partner.
Bringing a background of office management, marketing and operations from her family's owned and operated businesses, Jini brings knowledge and experience that completes the Partners.