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About Us

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Chef/Owner Keenan Langlois

Keenan Langlois grew up on Martha’s Vineyard where he inherited his love of food and cooking from his parents. He started working in the restaurant industry at an early age and went on to work, travel, eat and explore for many years before heading to the Culinary Institute of America (CIA) in New York in 2000 for formal training. 

While at the CIA, he landed an internship under Nancy Oakes, a James Beard award winner, at Boulevard in San Francisco. He returned to the CIA to graduate with honors in 2001.

Langlois later moved to Boston where he gained invaluable experience in a range of kitchens and cuisines. Working with Gordon Hamersley at Hamersley's Bistro provided him the opportunity to cook at the Michelin 3-star restaurant Les Jardin des Sens in Montpellier, France. 

Upon returning to the US, Langlois worked with Michael Leviton at Lumière, where he learned the discipline it takes to become a well-rounded cook. He then moved over to the South End’s beloved Nightingale where he practiced making breads and pastries on a daily basis. 

Under the tutelage of Chefs Rob Jean and Jamie Mammano at Sorellina, Langlois developed an appreciation for the art of refined Italian cuisine. However, his love of all things French led him to The Aquitaine Group where he helped Gaslight Brasserie gain recognition that included numerous awards before being tasked with reigniting the menu at the South End’s Union Bar and Grille. 

Between 2014 and 2019, Langlois worked in several of Boston’s top restaurants, including serving as Executive Chef at The Sinclair in Cambridge, opening Publico Street Bistro where he crafted a multinational menu influenced by his own travels and tastes, and assisting with the opening of Somerville’s acclaimed Dragon Pizza. 

In 2019, Langlois saw his dream of opening a gourmet sandwich shack become a reality with the opening of ChezCasa in Salem, MA - a true labor of love. After refurbishing a storefront just outside Salem’s downtown district with very personal touches including repurposing his father’s custom fishing pole as a chandelier and photos of his own travels on the walls, ChezCasa was born. 

ChezCasa managed the Herculean effort of not only surviving during the pandemic, but flourishing. Beloved among locals, the sandwich shop received accolades and awards from local and regional media outlets while churning out thoughtfully crafted sandwiches, sides, take-home meals and unmissable chocolate chip sea-salted cookies.

In the fall of 2023, Langlois is poised to realize another long-awaited dream: to open a pizza shop. Garçon SuperSlice Pizza Pie Parlor is a street-front shop located in the heart of Salem,  a casual eat-in or take-out classic pizza parlor. Those familiar with Langlois can expect the same level of attention, thought and quality that they have come to know with his food, and those that aren’t familiar with him are in for a surprise. 

Langlois draws upon his extensive travels through Europe, Latin America and western Asia along with his education at the CIA, his work under award-winning chefs, and his experience helming kitchens across Boston to create food that, from the first bite, have clearly been made with care, thought and expertise. 

Whether he's based in Boston or on the other side of the world, his philosophy remains the same: “Simple food cooked perfectly never goes out of style.”

Our Team