Jeremy Clemens joined the RRC in 2022 with over sixteen years of experience in hospitality and an enthusiasm to bring his expertise to our membership.

Jeremy was born and raised in New York and fell in love with cooking at a young age, learning fundamental techniques from my high school vocational program called Orange-Ulster BOCES.

After honing his skills at local restaurants and bakeries, Jeremy moved to Hyde Park, New York to attend The Culinary Institute of America. After graduating with honors, he moved on to work in several high-end restaurants with Michelin accolades, Forbes ratings and James Beard awards, gaining valuable experience in modern cuisine.

In 2021, Jeremy took over as Executive Chef of The Stavrand hotel in Guerneville, California showcasing his interpretation of California cuisine with a hyper focus on seasonal ingredients and small production natural wines. In his time there he received numerous accolades from publications such as Forbes, Michelin and Sonoma Magazine.

Jeremy is am passionate about creating dishes that not only taste amazing, but also tell a story and evoke emotions.  He believes in using the freshest ingredients and showcasing the beauty of simplicity in his cooking.

When he is not in the kitchen, you can find him at home with his partner Michele, their dog Penny and cat Fernand Paw. Jeremy loves to decompress from the work week in his garden, watching New York Rangers hockey, listening to music or enjoying a movie.