James Jermyn
Executive Chef |
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Raised in North Carolina, James Jermyn learned the art of cooking from his mother and grandmother, who specialized in down-home Southern cuisine.
Experimenting with family recipes gave him a passion to expand his Culinary knowledge. Jermyn enrolled in the culinary arts program at Central Piedmont Community College. He worked throughout college cooking on the line at a local Charlotte restaurant. After graduation, he joined an American bistro called Undercurrent in Greensboro, NC, where he continued to hone his skills as sous chef, gaining a deeper knowledge of diverse ingredients and participating in every aspect of running a small regional restaurant.
His growing base of culinary knowledge spurred Jermyn to relocate to New York to learn from some of the most highly regarded chefs in the restaurant business. He landed a coveted position at La Goulue under chef Philippe Schmit and was quickly moved to the opening team of Orsay, where he served as tournant and saucier when the restaurant was awarded two stars by the New York Times.
James took an opportunity to work with chef Neil Murphy at Park Avenue Café as his chef de cuisine, preparing contemporary American menus based on produce from local farms. Next, Jermyn was named executive chef of Cité, a bustling brasserie. He distinguished himself with his creative and innovative French-American menus.
Jermyn brings years of experience and passion to bear in his role as executive chef of Maloney & Porcelli.
For more information on Maloney & Porcelli,
please contact Allison Good (agood@swrg.com) at 646-277-2379.
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