Upon graduating from cornell’s school of hotel administration jeremy decided to follow his passion for cooking. After honing his skills at a couple of small restaurants, he joined the opening team at daniel boulud’s bistro moderne in nyc. Over the next three years he worked his way up to the position of executive sous chef under his mentor, jean francois bruel. Jeremy went on to work as the executive chef for the ritz carlton in las vegas and then as an executive sous chef for joel robuchon’s l’atelier in the mgm. Jeremy opened his first restaurant, lark creek steak in san francisco where esquire magazine named it one of the best new restaurants of 2007. Upon returning to nyc in 2008, he opened rouge tomate as the executive chef earning the restaurant many accolades including a michelin star which they retained for six consecutive years under his leadership. Jeremy also opened malliouhana-an auberge resort on the carribean island of anguilla and one door east in fort lauderdale. Jeremy has been a long time proponent of working with and supporting local farmers, growers and aritsan producers to supply his menus. He has also been involved in many charitable food events and sustainable food initiatives including his attendance at james beard’s inaugural boot camp for policy change. Oceano kitchen is his workshop where he continues to evolve his simple, seasonal and clean cooking style. Jeremy enjoys being able to interact with his guests as he cooks for them in his open kitchen. He has a strong following and knows everyone of his regulars by name. He works with his sous chef matthew and wife cindy to create a menu that changes each and everyday.