About Chef Jeremy
I went to Culinary School at the New England Culinary Institute in Burlington, VT. I wanted to pursue a career in medicine, but was drained after working as a surgical tech for 9 years. Never looked back. After a decade running restaurants and my own food truck in Cleveland, OH…decided it was time to move back to Huntsville and build up my career here after being away for so long. I worked at the Ledges as Executive Chef and also was Executive Chef at Mezza Luna before leaving full time to focus on the style of food that I love to cook. Competed in Rocket Chef in 2018 (won culinary but not overall). Won 1st place in the Made South Knife Fight in Franklin, TN. Also will be competing in the World Food Championships in November of this year. Huntsville is where I grew up and I am excited to be part of the growing food scene!
About Chef Ruth
I was born in the northernmost island of the Philippines. It was there that I learned the importance of sharing a meal that was prepared with the utmost love and care. My family and I immigrated to Rockville, Maryland, right outside the nation’s capital of Washington DC, who’s residents exhibit a remarkable reverence for excellent food. After graduating from the University of Maryland, I moved to the Rocket City working as a chemist in 2006. Fast forward—a career change and many many kitchen and farm jobs later, I opened my first restaurant in the downtown square called 3Skillets in 2011. A year later, I opened an eclectic farm to table cafe called SandwichFarm, which merged with the surrounding event space called A.M Booth’s Lumberyard in 2016. Those were challenging and fruitful years, but I felt that my education in the culinary industry was still lacking. After 11 years in Huntsville, I headed west to Portland, Oregon, where the fertile Willamette Valley and its surrounding rivers and mountains attract some of the best chefs in the world. I took a position of Executive Chef at Verde Cocina, a seed to table restaurant featuring cuisines from Oaxaca and Guanajuato, Mexico, where I was recognized as one of the new and upcoming chefs in Portland Monthly. About a year and a half later, I met and was invited to cook alongside James Beard House Chef and Executive Chef of Trifecta, Chris Diminno, at the annual Bone Appétit Waterfront Festival. My time with Verde Cocina and Trifecta helped me develop relations with about a half dozen farmers in the area who raised the animals we served and grew the vegetables and grains we offered. Huntsville was always on my mind and I returned to A.M. Booth’s Lumberyard where I will be debuting a family style dinner concept called thePerfectBite on June 27, 2019.