Executive Chef. World Traveler.
Santa Rosa, CA
BIO
I grew up near Seattle, Wa, but have lived and worked in the SF Bay Area, Las Vegas, and Beijing, China. Upon returning to the Seattle, I took the helm of the 4 Diamond rated Tulalip Bay as its Chef and GM and two years later I began focusing on the redevelopment and re-branding of Tulalip Bay into Tula Bene, a modern pastaria and chophouse. The restaurant went on to receive Wine Spectator's 'Best of Award of Excellence' and placement on Wine Spectator's ' Best Bet in Casino Dining- North America'.
Cooking and creating are two of my deepest passions, and yet I believe very strongly in simplicity; allowing quality ingredients to taste like themselves. I believe in true scratch cooking and using local seasonal ingredients, and I feel that my job as a chef is to serve as a conduit between the farmers, artisans, and my guests. I am also a firm believer in the power of food to bring people and cultures together....it's something that I have experienced many times. That commonality and those experiences are the basis of this channel.
A few of my signature dishes include my
· Kobe beef Carpaccio; potato croquettes, shaved parmesan, wasabi fuerekake, micro basil, balsamic reduction, horseradish crème.
· 18-hour sous vide veal cheeks; fresh pea foam, marinated chanterelles, fig relish, gremolata.
· Fresh Lobster raviolo; home-made ricotta, lobster glace sphere, citrus beurre blanc
Now, I am focusing on using this time to document my experiences as an expat chef, expand my knowledge, hone my culinary skills, and finally share what I have learned with like-minded individuals and people who are curious about new cuisines and cultures.
Now, let's get together, cook some amazing food from around the world, and share our experiences!
- Chef Jeremy (Quantumchef)
Cooking and creating are two of my deepest passions, and yet I believe very strongly in simplicity; allowing quality ingredients to taste like themselves. I believe in true scratch cooking and using local seasonal ingredients, and I feel that my job as a chef is to serve as a conduit between the farmers, artisans, and my guests. I am also a firm believer in the power of food to bring people and cultures together....it's something that I have experienced many times. That commonality and those experiences are the basis of this channel.
A few of my signature dishes include my
· Kobe beef Carpaccio; potato croquettes, shaved parmesan, wasabi fuerekake, micro basil, balsamic reduction, horseradish crème.
· 18-hour sous vide veal cheeks; fresh pea foam, marinated chanterelles, fig relish, gremolata.
· Fresh Lobster raviolo; home-made ricotta, lobster glace sphere, citrus beurre blanc
Now, I am focusing on using this time to document my experiences as an expat chef, expand my knowledge, hone my culinary skills, and finally share what I have learned with like-minded individuals and people who are curious about new cuisines and cultures.
Now, let's get together, cook some amazing food from around the world, and share our experiences!
- Chef Jeremy (Quantumchef)