The Faces of The Square: Chef Jeremy Bearman

Meet Executive Chef Jeremy Bearman, whose restaurant High Dive is opening in The Square at the end of the month.

High Dive is inspired by Jeremy and his wife & collaborator Cindy Bearman’s travels, their experience working in some of the country’s finest kitchens, and their desire to create a gathering space that celebrates ingredients from our waters.

After graduating from Cornell's School of Hotel Administration, Jeremy decided to follow his passion for cooking. Honing his skills at a couple of small restaurants, he joined the opening team at Daniel Boulud's Bistro Moderne in New York. Over the next three years, he worked his way up to the position of executive sous chef under his mentor, Jean Francois Bruel. Jeremy went on to work as the executive chef for the Ritz Carlton in Las Vegas and then as an executive sous chef for Joel Robuchon's L'Atelier in the MGM. Jeremy opened his first restaurant, Lark Creek Steak in San Francisco, where Esquire magazine named it one of the “Best New Restaurants of 2007”.

Upon returning to NYC in 2008, he opened Rouge Tomate as the executive chef earning the restaurant many accolades including a Michelin Star, which they retained for six consecutive years under his leadership. Jeremy also opened Malliouhana-an Auberge Resort on the Carribean island of Anguilla and One Door East in Fort Lauderdale.

Jeremy has been a longtime proponent of working with and supporting local farmers, growers and artisan producers to supply his menus. He has also been involved in many charitable food events and sustainable food initiatives including his attendance at James Beard's inaugural boot camp for policy change.