Chef Jeremy Nelson

Jeremy Nelson is a Chef, Forager and native to the San Francisco Bay Area. His love of food stems from his family’s emphasis on home-cooked meals as a child. Some of his first memories are of grinding wheat with his Mom to make the family's daily bread. These early memories and values would be the basis of a lifelong pursuit of deliciousness.

Jeremy has been working in Bay Area restaurants for over a decade, starting out as a dishwasher and working his way up to being the Chef. In 2009, he entered the Le Cordon Bleu Culinary Academy in San Francisco and graduated with an Associates degree in 2011. While attending cooking school, he worked as a cook at vegetable-based Oakland restaurant Encuentro, where he would eventually become the Chef de Cuisine. There he honed his technique of vegetable preparations and farm-to-table approach to cooking. He then went on to join the culinary teams of Bay Wolf, Acquerello and Lazy Bear, where he fine-tuned his New American cooking style. He was a key Chef in earning two Michelin stars for both Acquerello and Lazy Bear.

Since leaving Lazy Bear in late 2016 he has been working as a Private Chef and restaurant consultant in the San Francisco Bay Area where he specializes in vegetable-centric, highly seasonal New American cuisine.

CONTACT CHEF Jeremy:

jeremyvegnpork@gmail.com, (925) 339-3688 or use our REQUEST A CHEF FORM

Influences:

I take influence from many of the great local restaurants I've worked and inspiration from the bounty of amazing ingredients grown and raised in the Bay. That, plus cooking delicious, healthful food that brings people together!