Capital Restaurant Concepts (CRC) is pleased to bring Neal Langermann back to our kitchens. Neal brings a wealth of experience and talents to round out the many diversified menus of CRC.
Upon graduation at the University of Oregon, where he completed a double major in Economic Theory and International Marketing, his career took an unexpected turn when introduced to Master Chef Paul O. Grutter at the Sherman House Hotel in San Francisco. Under Grutter’s guidance, Langermann completed a comprehensive three year apprenticeship similar to what is done in Europe. At the completion of this apprenticeship he was offered the job of Executive Chef at the Relais and Chateux property.
Langermann moved to the east coast in 1990, where he became the Executive Sous Chef at the Red Sage Restaurant and won Best New Restaurant Award by Food and Wine Magazine.
He first came to CRC in 1997 as the Executive Chef at Paolo’s Ristorante in Georgetown and then moved to Executive Chef at Georgia Brown’s where he remained for the next eight years and became winner of the 2001 RAMMY AWARDS, Chef of the Year in DC.
Neal is now Corporate Chef for all CRC’s restaurants which includes: Executive Chef at Georgia Brown’s as well as Corporate Chef at J.Paul’s Saloon, Old Glory BBQ, Paolo’s Ristorante and the newly opened Neyla in Reston, VA, as well as Ovations, Wolf Trap’s on site restaurant.
Neal loves to create modern interpretations of classic dishes.