privately owned, boutique-style catering
Chef Jeremy Hammond-Chambers, a native of Edinburgh, Scotland, 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.” And works as the US Corporate Consultant Chef for Hotbrands International a Dubai based restaurant concept group.
Owner/ Executive Chef
Co-owner and Executive Chef Danny Gibbons was born and raised here in the bay area, and brings his lifetime love of coastal culture into the kitchen. He met his mentor, Jeremy Hammond-Chambers when he was only 17 and Jeremy immediately recognized his potential. Changing his career path from civil engineering to following his passion for food, Danny quickly moved his way through the ranks of the kitchen. Now 26, Danny’s youthful creativity offers true innovation to the Innovative Dining table.
As a multifaceted individual, Danny not only dreamt of a becoming an engineer, but also of studying marine biology. In his teens, unaware of his gifts in the kitchen, Danny was always conflicted with his professional dreams. With a deep passion for marine life, becoming a marine biologist was always in the back of his mind. On the other hand, with his structured thinking and frame of mind, following the study of engineering was also natural for him. Combining his skills, passions, and hobbies, Danny has found inspiration for his artful culinary arrangements.
When not using his creative energy in the kitchen, Danny enjoys traveling to experience culture and cuisine around the world. He also enjoys spending his time as an amateur wildlife and nature photographer.