As a five-year-old child, Jeremy would sit and read his Mother’s cook books. Little did she know that he would one day become a creative chef that spread his passion through food to hundreds of guests each day. To this day, one of Chef Jeremy’s favorite things to do is collect and read cookbooks. He encourages his staff to borrow them from him and develop their own individual niche. In the short time he has been executive chef at Mezza Luna he has brought his exquisite palate and creativity to everything he touches. Passion in the kitchen is very important to him. He believes the food tastes better when a chef has deep passion behind what he is doing.
One of the first lessons he learned in Culinary school was not to be negative in the kitchen. Jeremy believes that keeping a positive attitude is key to being successful. “There is already so much pressure in a kitchen, it is crucial to keep your staff positive.” He believes that affirmation goes a long way to build a good team.
Jeremy graduated from The New England Culinary Institute. After graduation he moved to Cleveland, Ohio and worked for a local restaurant. It is there where he developed his passion for the farm to table concept. Throughout his career he has worked under renowned chefs, Michael Symon and Zack Bruell. Once he made his way back to Huntsville, he became the executive chef at The Ledges.
He is very excited to be a part of the Mezza Luna team. He has helped shift the energy to positive and has become a good example and coach to his team. “After so many years of just completely and totally falling at just about everything, I cannot believe how amazing my life is right now. Between being given a chance to open a great restaurant with great people, an unexpected opportunity to be the chef at one of Huntsville’s most popular restaurants and having a love in my life that gives me the courage to continue to better myself as a man. ..I am so thankful for everything I have. I am truly living my best life.