JEREMY SALAMON - EXECUTIVE CHEF
At the age of 24, Jeremy Salamon is the executive chef at the Eddy. If you think that’s young, the Florida native began his career at the age of 12 in a local country club peeling potatoes and making stocks after school. From there he worked his way up from apprentice to line cook.
While attending a culinary magnet high school full time, and working in various South Florida restaurants, Jeremy competed in American Culinary Federation competitions—winning against professionals twice his age.
At 18, Jeremy enrolled at the Culinary Institute of America and soon found work with chef Gabrielle Hamilton of the acclaimed Prune in Manhattan. Over the course of 5 years Jeremy went on to work for the likes of chefs Andrew Carmellini (Locanda Verde) and Jody Williams (Buvette / Via Carota).
When he's not running to the farmer’s market or making pâté for the menu, he plays the ukulele and enjoys sourcing out the best breads in NYC.
He hopes to open up his own business one day, exploring Eastern European cuisine.