Meet Chef Jeremy Hammond-Chambers

Chef and owner of Innovative Dining, Jeremy Hammond-Chambers, is a native of Edinburgh, Scotland, who began cooking professionally in 1996, having graduated with a “Grand Diplome” from the Cordon Bleu culinary school in London. His first job out of school, he worked at the Sugar Club with world renowned New Zealand chef Peter Gordon. Next he moved to the Hartford Group, where he enjoyed working for almost three years, opening and acting as Executive Sous Chef to their award-winning flagship restaurant, Dakota. It was at Dakota that Jeremy discovered his love of Modern American cuisine, which prompted his move to the USA.

Arriving in New York at the beginning of 1999, he spent the next five years working with internationally-recognized chefs Douglas Rodriguez (Patria), Mario Batali (Babbo) and Daniel Boulud (Daniel, DB Bistro). In addition to his culinary background, Jeremy’s passion for ethnic food and travel has taken him all over the world. The extensive knowledge gathered on his travels lent itself well to his final three years in the city, where he was the Chef de Cuisine at Public, a James Beard award-winning New York restaurant known for its innovative fusion cuisine.

Jeremy has also enjoyed lecturing extensively at some of New York's top culinary schools, including the Institute of Culinary Education and the French Culinary Institute.

Having happily found a new home with his wife Jules in sunny Sarasota, Florida, he now runs an exclusive boutique-style catering business, “Innovative Dining LLC.”