Jeremy leech had a head start on his culinary, by entering the hospitality business at the ripe age of 15 years old. Finding a love and outlet for his creative talents in food, he would soon realize that he had found his career path. After graduating high school in the suburbs of Portland Oregon, he soon dawned his culinary garb at the Le Cordon Bleu academy in Portland in the year 2000.
While attending the Western Culinary Institute he simultaneously held top line positions at Portland’s acclaimed Stanford’s steak house and Newport bay restaurants. With a desire to reach all aspects of the culinary world, he continued his path in Florida, working as a sushi chef in Disney world’s famous California grill.
Still eager to see the world, he then made a move to New York city, where he obtained the position of executive chef at Brooklyn’s original Gastro pub, ReBar. Heading the kitchen for 6 years, he gathered countless accolades, including 5 years of continuous invitations to the New York food and wine festival’s grand tasting, many media publications, and 4.5 star reviewing on yelp for duration of his time as the executive chef.
Still feeling the need to further his culinary knowledge, he has made Bangkok his home for two years. Experiencing firsthand the varied cultures of south east Asia, mingling amongst locals, eating, learning, and bringing his own flair to the booming food scene. He held two positions as the executive chef and owner of one of Bangkok’s top food trucks, FullMoonFoodTruck, and as the head R&D chef at lighthouse foods Asia. Continuing his gastronomic travels, he spent 6 months on the island of Anguilla heading up the StrawHat restaurant, as well as eating his way through the Caribbean.
Upon returning to America in early 2016, he took the executive chef position at the Michelin recommended, James Beard nominated, and highly revered, Clover club.
I have been in the industry since 1995.