\ The Chef’s Table \

By Marci Moreau

When the name Jeremy Ford is spoken, people often think of prestige, honor, and esteem. And it’s easy to see why. In the culinary world, tributes like Michelin stars, James Beard awards, and titles, such as Top Chef winner, television host, and esteemed chef and restauranteur, have an astral and notable significance, and Chef Jeremy Ford has certainly earned these accolades. 

Rising through the ranks is a phrase Chef Ford could have coined, beginning 

his career at 16 as chef garde manger, or pantry chef, and then working his way around the country before he became executive chef at Jean-Georges Vongerichten’s Matador Room in Miami. But, I think the beginning of his journey became the foundation of the unwavering passion, love, and devotion for food that has built the Jeremy Ford culinary empire.

“I really fell in love with food during my family’s travel from Florida to California to find my mother’s biological mother, as she was adopted. What we found was more than an amazing human being,” Chef Ford tells us.

“My biological grandmother was an immigrant from Italy who barely spoke English and one of the most talented cooks I've ever eaten from. One of the first times we met at her home, we were greeted by the incredible aroma of fresh tomatoes, herbs, and all sorts of vegetables. She prepared a large lunch for us with all of these garden delights out of her backyard, and we connected over food.” 

“I didn’t really understand anything she was saying, and neither did anybody else. But I’ll never forget the aroma of being in her living room that first time, and I think from that moment on, I was like, this is what I want—I want to cook.” 

Chef Ford has developed a culinary repertoire 

with food as his love language, including The Butcher’s Club, Beauty and the Butcher, and Stubborn Seed. His philosophy embraces the perfect balance of nature and nurture, using fresh, local, and seasonal ingredients at their best and brightest, peaking in optimal flavor and nutritional value. It’s the perfect recipe for all of us to fall in love with his food. 

When did you first fall in love with food / Where does your food story begin?

I really fell in love with food during my family’s travel from Florida to California to find my mother’s biological mother - as she was adopted. What we found was more than an amazing human being. She was an immigrant from Italy who barely spoke English and one of the most talented cooks I've ever eaten from. One of the first times we met at her home, we were greeted by the incredible aroma of fresh tomatoes, herbs, and all sorts of vegetables. Her garlic clove stuffed beef roast was exceptional and will never leave my memory. 

 When was the first time you felt an emotional reaction to food?

When I first arrived in Los Angeles, I was able to land a position at the world-renowned L'Orangerie off of La Cienega Blvd. As a young chef, I really had no idea how the interview process went, so I literally walked up to the back door of the kitchen and knocked on it until Christophe Eme opened the door, saw me in my uniform, and said, “When do you want to work?” I said, “I would love to come in as soon as tomorrow.” He then said, “I want to cook for you and your friend this evening in the dining room. Make sure you look nice”. The meal we received that night was one that will never be forgotten, as it was my first Michelin Star experience. I had never seen service done at this level or food that tasted this outstanding. I wanted to cry; I was so happy.

What was your first job in the industry?

I would peel shrimp for six hours a day at a small seafood restaurant and then do dishes for the rest of the service. They even forced me to be a busboy when people would call out. It was very hard work, but I learned a ton about discipline and speed.

Where did your culinary journey take you from there?

From there, I worked at one of the best restaurants in the city, which is still there 20+ years later, called Matthews. This was a restaurant where extremely high standards were kept, and it was the real beginning of something great. At this restaurant, I was able to hone my knife skills and organization.

What role does food play in your family life today?

We actually love working on recipes out of cookbooks that we have no idea how to cook. We thoroughly enjoyed cooking most recently out of Greg Gourdet's “Everyone's Table" book, which has Haitian influences all throughout. We love those flavors!

What does sustainable hospitality mean to you?

To me, that speaks to the treatment in which we allow our team & family to be treated with respect, humility, and love. There's no way we can do this in the ways of the past. If we treat our staff and family well, they will take care of our guests to their best ability.

 Who do you think you are today as a chef?

I focused more on my team's success, growing into higher positions and seeing everyone around me blossom. When I was younger, I was very focused on my own growth and career, and now that focus is passing on as much knowledge to the next generation as possible. They are our future. They are our everything.

What is your kitchen like at PGA National Resort?

The team at PGA National Resort works so hard to make some of the best food in the city. The kitchen culture is very progressive and in constant evolution. Everyone is there to learn more, ask questions, and give ideas for the menu. We have a very open and collaborative environment. 

 What is a favorite food or ingredient you love to work with for the winter season in Florida?

Well, very different from the rest of the country, the winter season in Florida is an absolute treat. This is when all of our local farms are in peak season and are able to produce some of the most beautiful vegetables I've ever seen- such as baby turnips, heirloom carrots, beautiful onions, tomatillos, and some of the sweetest tomatoes ever!

What are some of your culinary values?

We always stay true to supporting small local farms and treating each other with respect, and one of the most important things is treating our product with love and care from the moment it comes in the back door until the second someone takes their first bite.

 Is there a particular dish that came out of instituting your culinary values?

Our glazed mushrooms are sourced from a local farm, and the sauce was made from a collaboration between our cooks and chefs.

What does your table look like at home?

Well, with three daughters, the table is pretty much a disaster 50% of the time, but we do put up some really delicious and beautiful food in between the mess!