Chef Jeremy Ford began his career in the culinary industry at 16-years-old as Garde Manger at Matthews, a four-diamond Mediterranean style restaurant, where he cultivated the basic skill of mincing vegetables. A year later, he packed up and moved to Los Angeles to work at the world-renowned restaurant L’Orangerie under the helm of Executive Chef Christophe Eme. Not speaking a word of French in an all-French kitchen proved an asset as he absorbed skills by watching how the culinary team handled the fine ingredients and filleted their fish with care. He later moved on to work with Master Chef Joachim Splichal at Patina. Jeremy beat out 30 other chefs in a two-day competition to get his current Executive Chef position at Matador Room by Jean-Georges.
Awards & Press
- James Beard Award