BACKGROUND

Jeremy has a love for food and cooking and his career in foodservice allowed him to pursue that passion through roles as an Executive Chef and most recently as a Culinary Director for nine years where he was involved with strategic leadership and development of seven restaurant concepts. He directed daily back of house operations across all locations, including cost control, P&L, strategic planning, menu development and quality control. He built, developed and managed a staff of 10 direct and 250 indirect reports, providing ongoing coaching and training to ensure optimal performance.

Jeremy’s inspiration for the food service industry stems from a desire to help develop leadership teams and careers, impacting people’s lives for the better, and mentoring the next generation. His passion of working with food, finding ways to make it a sustainable process, and looking at the entire cycle, from where food comes from to when it’s being served up, greatly impacted his previous roles.

Now working to design the spaces that he’s worked in for so long, Jeremy would like to positively impact the foodservice industry by helping to make improvements to the workplace, including conditions, efficiencies, and general well being. Some of the challenges he knows we are faced with are finding new and efficient and ways to serve high quality food while using less resources. He has received numerous industry recognitions for career accomplishments.