Latil's Landing at Houmas House

and Gardens


Chef Jeremy Langlois began his culinary career the day after his 16th birthday in May of 1995, when he joined the Chef John Folse’s White Oak Plantation Team.  Within 7 months, he was promoted to prep cook.  Langlois’ mentor, Chef Folse, saw the enthusiasm and the potential in the young protégé and gave him a full scholarship to the Chef John Folse Culinary Institute at Nicholls State University.


Moving to Lafitte’s Landing Restaurant at Viala Plantation in January 1998, Chef Langlois learned “a la carte” preparation and experienced the intensity of a kitchen.  In 2001 Chef Langlois was promoted to Executive Chef at the award winning Lafitte’s Landing Restaurant at Bittersweet Plantation at the young age of 22.  In fact, he was the youngest Executive Chef of any restaurant in DiRONA (Distinguished, Restaurants, of North America), an organization of 750 premiere restaurants in three countries.


As Executive Chef of  Houmas House Plantation, Latil’s Landing Restaurant, named by Esquire Magazine as one of the top twenty best new restaurants in America.  There he masterfully creates wonderful dishes in a style that he calls “Nouvelle Louisiane”.




Long known for his beaming smile and larger-than-life-presence in the kitchen--and dining room--Chef Kevin Rathbun is a veritable force to be reckoned with in the Atlanta food scene and beyond.  Kevin credits growing up in a home “where hospitality and good food were the unrivaled cornerstones of the Rathbun family”, with shaping his passion, drive, and vision for his successful culinary career.


From his humble beginnings as a dishwasher, through the years spent working his way up the Atlanta food-chain, to making a splash with beloved standouts like Nava, Bluepointe, Kyma and the Buckhead Diner.  Chef Kevin has consistently blazed his own trail and helped solidify Atlanta’s prominence as a food mecca in the process.


Adding another chapter to an innovative and distinguished 40+ years of paying his dues in the kitchen, celebrated Chef Kevin Rathbun once again took the vibrant Atlanta restaurant scene by storm, opening his namesake Rathbun’s in 2004.  Followed by Krog Bar in 2005, Kevin Rathbun Steak in 2007, and KR Steakbar in 2012 all to critical acclaim.  The success of these, now, Atlanta staples has transcended local popularity and earned Chef Rathbun a place in the national food consciousness.


Chef Rathbun’s unique takes on Modern American, Spanish Tapas, Prime Steakhouse, and Italian inspired cuisines continue to resonate with diners and food critics alike. His evident passion for excellence in all things hospitality, and for giving back to the community, through his tireless charitable work, make him and his restaurants perennial favorites in Atlanta.


“Rathbun’s Restaurants are all different concepts, I try to make them feel as if it’s a family from the staff to the customers. Cooking from the heart is always the answer.--Chef Kevin Rathbun


Since opening his popular string of namesake establishments, the impressive flood of awards and accolades has been steady and, at times, the best possible way.  With the Rathbun name appearing regularly on countless “Best of” lists: Esquire Magazine (Best New Restaurant), Travel & Leisure (Best New American Restaurant), Bon Appetit (Hot 50 Restaurants), AOL CityGuide (Best Restaurant in Atlanta), Playboy Magazine (Best Steakhouse in Atlanta), Creative Loafing (Best Overall Restaurant and Best Chef) and the hits just keep on coming!.


Chef Rathbun is also an in-demand, on-camera guest with countless regular appearances on The Today Show, The Early Show, Good Morning America, Good Day Atlanta, and CNN, to name a few.  Kevin has showcased his high-pressure, reality show skills by winning both Iron Chef (by beating friend and TV-rival, Bobby Flay) and Chopped.   He’s no stranger to the world of print media either.  With a growing roster of features in Food & Wine, The Wall Street Journal, Gourmet, Men’s Journal, Southern Living, Oprah Magazine, Veranda, National Geographic Traveler, and anywhere quality cuisine is covered in print.


Chef Kevin has had the good fortune to collaborate with, and learn from, numerous celebrity chefs and restaurateurs like Emeril Lagasse, Bradley Ogden, Stephen Pyles, Ella Brennan and Pano Karatassos.   Kevin has cooked for, and is a favorite among, hungry celebrities like Sir Elton John, Samuel L. Jackson, Jennifer Lawrence, Conan O’Brien, Garth Brooks & Trisha Yearwood, and an ever-growing list of loyal, high-profile fans.


Kevin lives in Atlanta with his wife, Melissa.  In his rare downtime, he enjoys time with family, dining out with friends, reading cookbooks, and traveling.  Kevin also admits to having a secret passion for restaurant design--which is evident the moment you enter any of his gorgeous restaurants--and claims that’s what he would like to pursue “in another life”.


In addition to his busy daily life, Chef Rathbun is an active, passionate advocate and fundraiser for a growing list of favorite charities.  He gets the most satisfaction from his work on annual fundraising events like Taste of the NFL / Kick Hunger Challenge, No Kid Hungry, and Taste of the Nation. He also regularly raises funds on behalf of Open Hand Atlanta, Share Our Strength, the Leukemia & Lymphoma Society, and many more.  Kevin sits on the board of the Atlanta Community Food Bank and is a Co-Chair for Open Hand Atlanta.


My culinary passion is making people happy. My mother was a maître d’ for 40 years—she exuded hospitality. It is something that was instilled in me my whole life. I choose to give happiness and well being by way of food, service, and genuine goodness.--Chef Kevin Rathbun


Call RESTAURANT at 404-841-8820 for a Wednesday, October 23rd dinner reservation.



349 Peachtree Hills Ave NE

Atlanta, GA 30305




Bisque of Curried Pumpkin, Crawfish and Corn


Potato Wrapped Shrimp and Grits

Jumbo gulf shrimp wrapped in Yukon gold potatoes and crispy fried, with Louisiana stone ground grits, and andouille and saffron cream sauce



Zapp's Potato Chip Crusted Grouper

Filet of group crusted with Zapp's Potato Chips, with jambalaya risotto and Tabasco butter sauce


Duck Praline

Pan seared breast of duck with Louisiana sweet potato puree, brussel sprouts, and topped with praline sauce



White Chocolate Bread pudding

Whiskey Sauce