Chef Jeremy’s culinary journey began at a lobster co-op in Boothbay Harbor, ME, and blossomed during his time as a prep cook at the Marriott at Sable Oaks in South Portland. Over five years, he rose through the ranks to become the restaurant chef, developing a versatile style deeply rooted in seasonality and bold flavors.

"I’ve always been drawn to the flavors that really make your palate sing," Chef explains. "Chinese cuisine, in particular, has been a huge influence on my cooking. The balance of acid, salt, fat, heat, and umami is something I strive to bring into every dish."

Having worked in diverse restaurants, Chef Jeremy's approach is driven by what's fresh and available. At Porter Kitchen + Bar, he's excited to showcase local ingredients and honor the rich history of the Harraseeket Inn. "The opportunity to work with such incredible local products is a chef's dream. My goal is to let these ingredients speak for themselves while adding my own creative touch."

Outside the kitchen, Chef enjoys outdoor adventures with his girlfriend and their black lab/pit bull mix. He's also an avid drummer, starting his mornings with a session at the drum kit. His favorite dish on the current menu? "The Tuna appetizer—Miguel and I have some fun ideas for that one," he says with a smile. Chef was one of the masterminds behind Porter Kitchen + Bar's award-winning dishes at Visit Freeport's Fare & Ice event, winning the title of "Best Savory Dish". No matter where he is, Chef is always cooking up magical plates that are unforgettable.