Stephen Langlois

{{Distinguish|text=Canadian musician Étienne, who was born Steven Langlois}}

'''Stephen Langlois''' is a Chicago area chef and author (with Margaret Guthrie) of ''Prairie: Cuisine from the Heartland'' (1991). As chef of Prairie restaurant in Chicago, Langlois was a pioneer in the local food movement.<ref name="Herald" />

Langlois was an innovative chef who defined American Midwestern cuisine<ref>{{Citation | last = Bennett | first = Bev | title = Pie-in-the-sky menu is solidly Midwestern | newspaper = Chicago Sun-Times | date = Nov 1, 1990 | url = http://www.highbeam.com/doc/1P2-4024527.html | archive-url = https://web.archive.org/web/20110516165121/http://www.highbeam.com/doc/1P2-4024527.html | url-status = dead | archive-date = May 16, 2011 | access-date = Feb 19, 2008}}</ref> in the 20th century. As chef of the now-closed Prairie from 1986 to 1997, Langlois showcased strictly Heartland regional fare, even steering clear of ocean fish.<ref name="Herald" /> As Alice Waters delineated California cuisine, so Langlois highlighted foodstuffs of the Midwest,<ref name="Herald">{{Citation | last = Zeldes | first = Leah A. | title = Hearty food from the heartland satisfies him| date = Jan 17, 2007| newspaper = Daily Herald | url = http://findarticles.com/p/articles/mi_hb5273/is_200701/ai_n20752284| access-date = Feb 19, 2008}} "Stephen Langlois was one of the pioneering chefs who brought local food to national attention during the height of the contemporary awakening to American cuisine when he opened the groundbreaking Prairie in Printers Row."</ref> such as Iowa pheasant, Lake Superior whitefish and Sheboygan sausage.<ref>{{Citation | last = Revsine | first = Barbara | title = Newest hotel restaurants warrant some investigation | newspaper = Chicago Sun-Times | date = May 27, 1988 | url = http://www.highbeam.com/doc/1P2-3887215.html | archive-url = https://web.archive.org/web/20121025073428/http://www.highbeam.com/doc/1P2-3887215.html | url-status = dead | archive-date = October 25, 2012 | access-date = Feb 19, 2008}}</ref>

The food at Prairie, Langlois said, was inspired by the Frank Lloyd Wright Prairie School architecture of the restaurant,<ref>[https://www.nytimes.com/1988/06/29/garden/at-the-nation-s-table-chicago.html New York Times], "At the Nation's Table: Chicago," June 29, 1988</ref> which was located in Chicago's historic Printers Row neighborhood.

Langlois is currently executive chef of the Hyatt Lodge in Oak Brook, Illinois,<ref name="Herald" /> a facility owned by McDonald's Corp. and which caters mostly to the staff and executives from its corporate headquarters.<ref>[http://www.fesmag.com/article/CA6507424.html Foodservice Equipment & Supplies] {{webarchive|url=https://web.archive.org/web/20081006205337/http://www.fesmag.com/article/CA6507424.html |date=2008-10-06 }},""2003 Tabletop Award Winners," 10/1/2003</ref>

A graduate of the hospitality program at Triton College in River Grove, Illinois and the Culinary Institute of America in Hyde Park, New York, Langlois also worked at the Chicago restaurants Cafe D'Artagnan and Maxim's and the Hotel Pulitzer in Amsterdam, Netherlands.<ref name="Herald" />

==References== {{Reflist}}

{{DEFAULTSORT:Langlois, Stephen}} Category:Living people Category:American chefs Category:Writers from Chicago Category:American food writers Category:Cuisine of Illinois Category:Year of birth missing (living people) Category:Culinary Institute of America Hyde Park alumni