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Meet the Chef

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Jeremy Baumgartner was born and raised in Sayre, Pennsylvania. He came from a large family of seven siblings and loved learning to cook from his Mother. After high school, Jeremy worked at a bakery in Pittsburg, PA and then attended Le Cordon Bleu at Pennsylvania Culinary and graduated top of his class. He worked under some of Pittsburg and Philadelphia's best French and Italian Chefs. After visiting San Francisco several times he then realized that the Bay was where he should be.

Chef Jeremy accepted his first Executive Chef Role in Palo Alto, CA in 2000 at STOA where he crafted his California cuisine focusing on the abundance of fresh local ingredients. He soon fell in love with the Northern California Coast where he lead the culinary teams at The Ravens, Flow and Trillium in Mendocino. Jeremy then took the Executive Chef role at Back to Earth Catering; an all organic catering company in Berkeley, CA where he catered hundreds of high-end events for some of the the Bay Area's biggest tech companies like Apple, Sun Systems, Nike, Novartis and Genentech. He also catered many exclusive events for Steve Jobs, Carlos Santana, Deborah Koons-Garcia, Danny DeVito. Alice Walker, Darrel Hannah, Michael Pollen and Dan Rather just to name a few.

 

In 2008, Jeremy moved to Bend, Oregon, to lead a new American Tapas restaurant Fireside Red, with a constantly rotating menu of local ingredients. He is also the winner of Bite of Bend Iron Chef in the same year. Before long, Jeremy and his lovely wife and daughters move to Portland to work as Executive Chef at Farm to Fit and then as the Food Service Manager of Zupan's Lake Oswego for over 4 years. He soon realized that he had some amazing ideas for starting a small business focusing on Italian foods and Started Foglia in March of 2022.

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