Southern California’s Sustainable Chef Thirty-six year old Chef Jeremy Manley opened his first restaurant in 2007 at the age of 21 - Jeremy’s on the Hill located in Julian, California, specializing in Farm to Table cuisine, working with local farms, ranches and wineries bringing a fresh, seasonal approach to the back country. A Cordon Bleu graduate, Chef Jeremy has been working with food and cooking since the age of 10. He began his career in the wedding catering industry and quickly advanced. By the age of 13, he was catering weddings for 100-250 people. Years of experience and an aptitude for artistry are readily apparent in this young gourmet’s creations. Chef Jeremy’s menu changes frequently in response to seasonal, fresh produce, local organically grown produce, and local, sustainable proteins, and he works closely with local wineries and breweries, expanding his beverage menu to one of the finest wine and beer lists in East County.

Chef Jeremy pioneered and ran a farm to table school lunch program for the Julian School District in August, 2013 and then expanded to include after school snacks and weekend packages for under-served families, feeding 180-200 kids a day for the Julian School Districts “In July 2016 I attended the Edible School Yard Program in Berkeley California. Alice Waters who is one one California's Pioneer ‘Farm to Table’ Chefs spear-heads the program with an amazing team. I was fortunate to have breakfast with Alice Waters after eating at her restaurant Chez Panisse the night before,” Chef Jeremy Manley.    During COVID, Chef Jeremy was fortunate to work with FEMA and the County government to provide meals to shut-in seniors from Ramona to Warner Springs, Julian and Anza Borrego.  This allowed Jeremy’s to continue employment for several employees including meal preparation and delivery.