A Michigan native, Jeremy moved to San Diego in 2011, where he has spent the past eleven years. He worked with Chef Brian Malarkey (Seersucker, Herb & Wood), at Top of The Market Seafood Restaurant, and then as a Corporate Chef for Fish Market Restaurants Inc. 

A transplant to the Coachella Valley in 2022, Jeremy’s cooking is focused on locality and seasonality to showcase the amazing array of high-quality ingredients gleaned from California’s great ranchers, farmers, and fishermen. His vegetable-forward menu reflects the State’s great melting pot of cultures and cuisine-creative, modern, approachable dishes from land and sea designed for sharing around the table to weave a memorable Palm Springs experience.