Culinary Experts in Washington DC

Jeremy’s fine dining journey began as a teenager working in his hometown’s prestigious 610 Magnolia restaurant. Learning the craft first-hand on the line inspired Jeremy to attend Johnson & Wales’s Culinary Arts program in Providence, RI.
His professional career took off under Alan McLennan, Executive Chef at Keswick Hall, where Jeremy honed his skills as Saucier, Entree Chef, and Sous Chef. During this time, Jeremy had the privilege of cooking at The James Beard Foundation.
After an incredible experience working at Gordon Ramsay’s Aubergine in London, Jeremy spent nine years working aboard mega yachts where his extensive travels across the Mediterranean, Caribbean, Europe, and beyond deepened his appreciation for fresh, local ingredients and farm-to-table practices. Now, Jeremy’s cooking focuses on optimizing flavors through sous vide cooking with new trends and techniques always top of mind. Jeremy still enjoys learning from the tables of his favorites: Keller, Trotter, Ripert, Dufresne, El Buli, Blumenthal, and Redzepi. Fortunately his lovely South African wife is equally adventurous!