Jeremy Ford

Executive Chef - Fine Dining

Jeremy started his career with the Academy of Culinary Arts, where he received classical training under some of the industry's top chefs including Brian Turner.

After spending 3 years at the 3 star Michelin Chez Nico restaurant working for Nico Ladenis, Jeremy joined Roux Fine Dining, part of Restaurant Associates in
1997.

Jeremy was previously responsible for the 80 cover 2 AA rosette 'Restaurant Twentyfour'- considered to be amongst the top city restaurants and also 'Vertigo' champagne - seafood bar and other catering outlets at Tower 42 here he received many positive reviews through various publications and critics.

Truly passionate about food, Jeremy is often involved working alongside Albert Roux in dinner presentations, judging competitions and other activities to inspire and motivate other chefs within the company.

Jeremy can often be found visiting the markets and suppliers with his team where he sources the very best possible ingredients in order to continually develop his style of food and maintain the very high standards that he sets.

Dedicated to training and coaching others, he has helped to develop a number of chefs up to the next level in their careers and also works closely with students and colleges in conjunction with Albert Roux.

Jeremy is also committed to developing his own knowledge and often works at other top establishments to keep up to date with current food trends and to inspire new ideas. In 2004 Jeremy successfully completed a Bachelor of Science degree in International gastronomy at Thames Valley University.

In 2005 Jeremy was awarded membership to The Academy of Culinary Arts, part of which will involve 'adopting' his local school introducing taste education, teaching the children about food provenance and cooking as a life skill.