Chef Jeremy Kiens was born and raised in Washington State, an area renowned for fresh seafood, an abundance of market fresh produce, and the start of the organic food movement. His passion to utilize fresh, local & organic ingredients in his cooking began with his experience on the family farm, a 300-acre piece of land that was treated sustainably. He learned the value of wholesome foods, grew a deep appreciation for the practice of slow food, and developed a growing curiosity to learn and experiment with food flavors.
Kiens’ early passion for food took him to Alaska, where he spent four years working at various operations within the leading hotel enterprise, the Westin Alyeska Prince Resort, including their four-diamond restaurant. This fueled Kiens’ desire to further his education and culinary skills. Since, Kiens’ has worked under Roy Yamaguchi of Roy’s, became Sous Chef at Montrio Bistro in Pebble Beach, volunteered at the Masters of Food & Wine and was introduced to the growing Chicago food scene under Chef John Caputo of Bin 36. More recently, Kiens’ experience as Chef de Cuisine under Chef Troy Graves of Tallulah that challenged some of his basic culinary skills, encouraging him to bled new flavors and test new combinations.