Jeremie Tomczak

For more than a decade, Jeremie has worked closely with some of New York’s most influential chefs while developing a personal approach towards food and the dining experience. Native to Wisconsin, he first moved to New York in 1999 to work for Laurent Tourendel at Cello.

Jeremie has a long and notable culinary background, from working as Sous Chef for the Philadelphia restaurant, Washington Square, with Stephen Starr, to becoming Executive Chef of Event Operations at The French Culinary Institute, where he oversaw the The International Culinary Theater. In 2010, he was selected among 12 other candidates to compete in the Bocuse d’Or USA competition for a chance to represent the United States against 30 other countries in culinary skills and creative vision. In 2011 he returned to work with Samuelsson and Norén at the Red Rooster Harlem, becoming the opening Chef de Cuisine at its restaurant and music venue downstairs, Ginny’s Supperclub.

In 2014 Chef Jeremie even opened his own restaurant, King Bee in the East Village. Fast forward to February of 2022, we were thrilled to have Chef Jeremie join as such a staple part of our Pastis family. “When I first heard that Pastis was looking to hire an executive chef it peaked my interest knowing what an iconic restaurant it is. I’ve respected Stephen Starr for a long time since working with him and Marcus on the restaurant opening in Philadelphia. I thought that it may be a perfect fit with my knowledge and background of French cuisine. Knowing what an amazing company the Starr group is it was an easy choice for me to jump on the opportunity for that position.”