Jeremie Tomczak
Pastis
Chef Jeremie Tomczak is a Wisconsin native and culinary school graduate of the Madison Area Technical College. In 1999, he moved to New York to embark on his culinary career, first staging for Laurent Tourendel at Cello, the three–star French READ MORE
Chef Jeremie Tomczak is a Wisconsin native and culinary school graduate of the Madison Area Technical College. In 1999, he moved to New York to embark on his culinary career, first staging for Laurent Tourendel at Cello, the three–star French seafood restaurant in Manhattan. He then went on to work as a Sous Chef at Marcus Samuelsson’s acclaimed Scandinavian restaurant Aquavit.
In 2008, he became Executive Chef of Event Operations at The French Culinary Institute, before competing in the prestigious 2010 Bocuse d’Or USA. Jeremie reunited with Samuelsson at Harlem’s Red Rooster where he served as the opening Co–Executive Chef. Shortly after, he became the opening Chef de Cuisine at Ginny’s Supperclub, its downstairs restaurant and music venue.
In 2014, he fulfilled his dream of opening his own spot, an Acadian restaurant called King Bee in the East Village. After consulting for several Brooklyn restaurants, he returned to the kitchen in 2022 as Executive Chef of Pastis, restaurateur Stephen Starr’s iconic French bistro in NYC’s Meatpacking District — a position he still holds today. Outside the kitchen, Jeremie enjoys spending time with his kids and cheering on the Yankees and the Knicks.
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