Meet Our Chef
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There is a specific dialect spoken among restaurant staff, a secret language that not everyone can understand. The flow of a service, the unity of the team, the idea of flavors building one by one to make a harmonious dish, all coming together to create a perfect vernacular. Once you know the prose of a kitchen, the art of cooking becomes meaningful. It becomes a lifestyle, it becomes “music you can taste, color you can smell”.
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There is a scene in Ratatouille where the two main characters Gusteau (The Chef) and Remy (The Rat) are watching over a kitchen. Gusteau quizzes Remy about the titles and order of importance of a Kitchen staff. A supposed Plongeur (dishwasher) enters the scene and instead of speaking of his importance, Remy claims “he’s no one”, but Gasteau is quick to correct him, claiming that “Anyone can cook”. Gusteau’s inspirational life model hints to the idea of humble beginnings, that with the right heart and drive that anyone, regardless of their status can become someone.
"Good food is like music you can taste, color you can smell. There is excellence all around you. You need only be aware to stop and savor it."
- Chef Gusteau, 'Ratatouille'.
Chef Jeremy began his journey in the kitchen of a Christian camp serving God (and his mom) who happened to successfully run the camp’s kitchen every summer. Though Jeremy’s mom is no longer with us, he reflects fondly back on that time, “I did it all, especially the go-for. I appreciate that time now”.
In his late teens, Jeremy worked for his uncle as his own business venture grew exponentially.
4am mornings at Uncle’s bakery, now the famous Liscio's, gave him a respect for the hustle and importance of hard work and what it takes to build an empire.
After moving on from the bakery, various pizza joints and line cook jobs in his early 20s taught Chef even more about the inner workings of a kitchen, slowly building the basis of his current knowledge. Each position, regardless of how small, created another steppingstone for the young cook.
In 2002, working under Chef Kevin Nagle at the newly opened Owen’s Pub in North Wildwood, Jeremy learned invaluable skills. How to build sauces and soups, add flavors, and run the line as a leader. After managing the kitchen of this popular restaurant and bar for many years, Jeremy realized his passion. He knew then that owning his own place was a future dream he hoped to obtain. As someone who had struggled in school, he knew the answer in advancing forward did not lay in continuing a formal education. He understood that new experiences were pertinent to his growth though, and after eight years at Owens’s, he took a job in the kitchen of the famous Peter Shields Inn and Restaurant in Cape May.
Learning from Chef Carl Messick (now the owner of GranaBYOB), Jeremy climbed his way up from a spot in the pantry to Sous Chef, having to perfect each rung on the ladder before being promoted to the next. He proudly held Sous Chef position for many years until he left after a long span with the favorite Cape May restaurant.
2022 brought momentous changes for Jeremy. After working at Peter Shields for almost twelve years, he took a position as Executive Chef at The Swine Bar in North Wildwood. This position allowed Jeremy to lay the most important steps of his path, running a kitchen on his own. After a remarkably successful summer in this open-air fine dining establishment, he was offered an opportunity to practice his art year around at Provence, a French restaurant in Cape May Court House. Once the Doctors Inn, this stunning mansion served as a beautiful back drop for Jeremy’s new creations.
Finally, after spending the last few years looking for the perfect opportunity, Jeremy, along with the help of his wife and 2 daughters, was able to realize his dream of owning his own restaurant. He excitedly welcomes you to Chanterelle, a Modern American fine dining restaurant in Stone Harbor, NJ!
