Chef Jake Reimer
Jake Reimer is a Professional Chef and Culinary Consultant who Specializes in unique locally sourced California Cuisine and Creative Strategies.
Philosophy
Food is the celebration of the life cycle. Every ingredient is a marvel capable of telling a story. It is up to us to show respect to each ingredient with attention and precision. As we mature in our craft the more linear we tend to become. It transcends past our individuality of what we are capable of doing to a product, but more importantly what we don’t do to it.
Foraging the best local ingredients at their peak moment is more then half the battle. The rest is about how to enhance it or just let it shine in it’s natural state.
When I go to forage from the farms I don’t have a pre conceived menu or dish in mind. I allow the ingredients to manifest what the menus and dishes should be. Keeping an open mind to all cultures and studying the science of gastronomy allows healthy development of balanced food. However getting in touch with nature by having our hands in the soil allows us to cook with soul. This mindset allows the most unique dishes to come to life and offers up an experience that is one of a kind.
Bio
Born and raised in NYC Chef Jake was introduced to the vast cultures of cuisine the city had to offer. Learning under veteran chefs at a young age Chef Jake knew that his path was to follow gastronomy. After moving to New England Chef Jake took four years of vocational cooking classes while working in Country clubs and Farm to table restaurants. After attending Culinary School at Johnson & Wales University, Chef Jake moved out to the west coast and worked under some of the countries most sought after chefs at five diamond resorts and hotels. These included Miro at Bacara Resort and Maravilla at Ojai Valley Inn.
As an Executive Chef, Chef Jake was recruited by numerous restaurant groups and boutique hotels to open, revamp and reinstate business such as Wine Cask, Fauchere and Pierre Lafond where he received rave reviews from the LA Times, Zagat and Wine Spectator.
Chef Reimer went on to open his own farm to table catering company in which he became known for his unique approach and ability to forage and hand pick all his ingredients locally.
Years later Chef Jake was sought out by the Senior living community to help transform them out of the institutional era with his brand and philosophy. Chef Jake became a Corporate Executive Chef for the West leading a team of Executive Chef’s and Culinary Professionals for Compass Group partnering with Morrison and Bon Appetite to bring “farm to fork” to senior residents.
Currently Chef Jake is available for private parties and events in Southern California as well as cooking classes, consulting & development.