After returning to the Midwest, he went to study Alsatian cuisine under Chef Jean Joho at the Everest Dining Room in Chicago. Finally, Jeremy was ready to realize his longtime dream of cooking in the legendary kitchens of Charlie Trotters, where he spent the next three years exploring innovative and improvisational cooking techniques, while bumping elbows with world-class chefs, such as Heston Blumenthal, Tetsuya Wakuda, Michel Richard, Emeril Lagasse, Rob Feenie, Daniel Boulud and David Bouley. His penchant for developing clean, high-impact flavors has since earned him a reputation as one of Chicago's most exciting personal chefs and boutique caterers. Jeremy is also a successful food stylist and abstract painter.

*view Jeremys' online food styling portfolio at www.ChicagoFoodStylist.com