Jeremy’s interest for gastronomy started at an early age with his mother and grandmother passing on their passion and know-how for the culinary art.
At age 15, he entered the prestigious School of Ferrandi Paris where he spent 4 years in the kitchen, specializing in the catering field. Later on, he joined the renowned Potel & Chabot traiteur. There he worked with the Paris team headed by a Meilleur Ouvrier de France and International Chefs. This is where he learnt the basics of French Haute Gastronomy, the technics and the finest recipes of French and International cuisine.
Jeremy’s desire to travel the world led him to New Zealand where he worked for the 5-star Langham Hotel’s kitchen followed by Australia where he worked for different caterers and key players in the hospitality industry. Finally, Jeremy landed in the United States where he became a crucial member of the culinary team at Tastings NYC & SoFlo.