Salty's Corporate Chef
Born and raised in Portland, Oregon, Jeremy choose the culinary arts at an early age. At 13 he cooked his first omelet for his grandparents and found an instant joy in cooking for others and pleasing people with food. Jeremy says, "There is something about making people happy with food that keeps me wanting to cook more and more." Jeremy was raised on the TV Chefs, Jeff Smith, Julia Child, Graham Kerr (Galloping Gourmet) and very young and shy Emeril Lagasse. He remembers friends coming over wanting to play but they had to wait until the The Frugal Gourmet was over. While Jeremy was still in high school, he enrolled in a skills program for the culinary arts and quickly became a sous chef for the class. As his skills grew, he placed third in a regional cooking competition that year. At the age of 16, Jeremy started work at a Mexican restaurant where everything was made from scratch. He became a lead cook and then moved on to assist in the opening of a seafood restaurant. This is when Jeremy found his true love — cooking with seafood. "Seafood is the most difficult and versatile thing to cook on the planet," explains Chef. After several years Jeremy was ready for a new culinary seafood adventure and so begins his climb at Salty's restaurants.
There is something about making people happy with food that keeps me wanting to cook more and more.
More Salt Please...
In the spring of 1997 Jeremy started with Salty's Portland restaurant on the Columbia River. He began as a pantry cook and quickly proved himself as a motivated quick learner. At 23 he took on a sous chef position. Then he moved to the Seattle area and worked at Salty's at Redondo Beach in Des Moines, WA. Here Jeremy worked under the tutelage of Chef Todd Albert. His next move was to "the mother ship", Salty's on Alki Beach in West Seattle where Jeremy became the executive sous chef. He worked under Byron Schultz, a classically French trained chef, and continued to fine tune cooking techniques. In 2004 Jeremy received the opportunity to become executive chef at Salty's on the Columbia River, back in Portland. He was just 27 when he took on the job and thrilled at the prospect of honing his management skills and sharing his creativity with the guests. Two years later Chef was "recruited" back to Seattle to be the Executive Chef at Salty's on Alki Beach. He was overheard saying "Being the head chef at a 12 million dollar a year restaurant is such an honor". Over the next few years Chef Jeremy wore many hats for Salty's (radio personality, General Manager) before settling into the Corporate Chef position, keeping his finger on the pulse of deliciousness for all three Salty's stores.
These are big restaurants (Alki is in the nation's top 100 independent restaurants) and I really need to make sure we get sustainable fish. It is hard to keep this up but so worth it in the long run
The last four years have been the height of his career. He has won numerous awards for Seattle's best brunch, seafood, and view restaurant. Since taking on the corporate role, Chef has evolved the restaurant, cafe and catering menus to reflect seasonality. He also feels very strongly about sustainability and supporting local business. "These are big restaurants (Alki is in the nation's top 100 independent restaurants) and I really need to make sure we get sustainable fish. It is hard to keep this up but so worth it in the long run," says Chef Jeremy. He has also worked with many different charities around Seattle including Farestart (Chef's favorite), Share our Strength, Heritage House, West Seattle Helpline and many others.
Jeremy is not beholden to the kitchen as he loves to share his recipes with all. You can often turn on the TV and find him cooking on the local news and KCTS. When not at work Chef Jeremy loves to cook on his days off. He has a beautiful wife Maggie, two sons, Maximus and Augustus, and a black Lab named Crosley. Chef also likes to ski, hike, bowl, and golf on his days off. "I work hard so I have to play hard," explains Chef Jeremy.