While in school working towards his double major in finance and information systems, Jeremy developed a passion for art, utilizing food as his outlet. It was spurred on by the increasingly popular Food Network and fueled by a part time job he took at the best Italian restaurant in town.
After six months in the financial world, Jeremy returned to his passion and entered culinary school part-time and accepted a full-time job at ZOE, a long time SOHO staple known for creative food with an Asian flare, won the MAYTAG ACCELLIS culinary competition in New York and was escorted to Napa Valley where he finished in the top 5 amongst 25 national competitors. Charlie Trotter, the celebrity Chef judge, was so impressed; he offered Jeremy a paid externship at his acclaimed restaurant, Charlie Trotter’s in Chicago.
“Food so fresh it should be slapped.”
Upon his return to NYC, Jeremy accepted a position at Restaurant Daniel and fast tracked his way through every position in the kitchen. Following his four-year progression, Daniel sent Jeremy to Europe for 1 year, where he worked in Spain (Arzak in San Sebastian), France (Triosgros in Roanne and Guy Savoy in Paris) and Italy.
Upon return to the States, Jeremy held the highly coveted position, Saucier, at Restaurant Daniel. One year later, Jeremy moved to Palm Beach to assist in the early stages of Daniel’s Café Boulud. It was here in South Florida; Jeremy launched myfreshchef.com, market-inspired meals delivered daily throughout Palm Beach County. Under Jeremy’s direction, a team of chefs prepared client-specific meals with fresh, local ingredients for an affordable price. It was at this time that Jeremy began working with local television stations in Palm Beach; ABC, NBC and CBS affiliates consistently feature his “fresh perspective” on food and cooking. He also appeared on A&E, Lifetime, HGTV and on the top rated Food Network show, CHOPPED. He was also awarded “Hot Chef” of the year by the National Restaurant Association in 2011 for his inspiring flavor combinations and adventurous use of ingredients.
Jeremy’s next challenge came when he accepted the position as the International Director of Culinary and Menu Development for Carlson Restaurants. He worked with International restaurant groups in over 30 countries developing menus and kitchen operations that could deliver high quality “American food.”
“Great tasting food tromps pretty food.”
More recently, Jeremy joined a restaurant group and is currently the managing partner/executive chef of Benny’s on the Beach, Lake Worth Florida. Historically located on the Lake Worth pier, it has been a staple in the community, located directly on the beach for over 25 years. Using his fresh perspective, his focus is on improving ingredient quality, the overall menu and experience for the Guests, while maintaining the beloved character and authenticity of the establishment. On Thanksgiving night this year, Jeremy will be featured on Food Network and potentially go up against Iron Chef Bobby Flay. He was chosen by the network for his culinary fresh perspective and creativity with seafood.