A Washington D.C. native, Jeremiah Stone has cooked in kitchens around the world. A graduate of the French Culinary Institute, Stone worked in restaurants all over New York City. Looking to experience new cuisines firsthand, Stone packed his bags and moved to France, joining the team at Le Châteaubriand before finding his way to Rino in Paris. Once stateside, Stone helped open Chef Ignacio Mattos’ Isa in Brooklyn. He decided to return to Europe, traveling between Spain, Denmark, and Italy while brainstorming ideas for his own restaurant.
In 2013, Stone, alongside Rising Stars alum Fabián von Hauske, opened Contra in the Lower East Side, which earned a Michelin star. With the restaurant’s success, the duo went on to open Wildair in 2015, a more casual wine bar. At Contra and Wildair, Stone serves “New York” cuisine; a culmination of his culinary experiences and his love for the city. He has since expanded into new projects, opening Mighties and Peoples Wine Shop. Stone’s attention to locally sourced seasonal ingredients, advocating for regional farmers and producers, and dedication to creating his culinary style, has, and continues, to inspire the next generation of chefs.