Chef Jeremy Herd first discovered a desire for cooking at the young age of 14 while a dishwasher at the venerable Raintree Restaurant. Natural curiosity to understand flavor profiles and the chemistry of food would soon fuel a desire for a career in culinary arts.
Like most talented chefs the passion manifest itself early on. The ocean, and the bounty it provides, coupled with the complexities of coastally inspired cuisines would become the signature element that would shape his personal and professional career, and lead to decades of travel and study.
Jeremy spent two years in Hawaii uncovering the nuances of Polynesian cuisine under acclaimed chef Philip Trane.
After multiple trips to Central America, years spent in coastal Texas and annual trips to the Florida Keys, chef Herd has an intuitive understanding of Latin and Caribbean food. That expertise is currently reflected in the new menu at South Beach grill where he has been executive chef since 2008.
Since Joining Coastal Restaurant Group in 2000, Jeremy has been responsible for developing and opening two of the companies most successful concepts, J.'T.'S Seafood Shack and Zhanras.
Chef Herd obtained his American Culinary federation certification in 2000 and completed his Certified Chef De Cuisine training in 2008.