Jeremy Salamon
Born and raised in South Florida, Jeremy started cooking at seven years old, and knew by the age of nine that he wanted to become a chef. At eighteen, Jeremy moved to New York to attend the Culinary Institute of America and worked in New York kitchens such as Locanda Verde, Buvette and Prune. He started as a line cook at The Eddy in 2014, and worked his way up to Executive Chef there, and soon after, at its sister restaurant, Wallflower. Jeremy has been recognized as a young, talented, LGBTQ chef by Food & Wine, Jarry Magazine, The Village Voice, Thrillist and more.
Articles by Jeremy Salamon
These Easy Pickled Beets Go With Everything
Ready in three hours, these live in the fridge, so there's no need for a full canning process.