Hog Island Oyster Co. welcomes executive chef Jeremy Zabel. A northern California native who grew up in Lake County, CA and a self-educated chef, Jeremy credits memories of family travel filled with “amazing foods” as his culinary inspiration, and hard work and experience as his teachers.
“I fell in love with seafood in New England, where my parents are from. I remember being 8 years old, eating lobster and fried clams alongside steaming bowls of chowder in Misquamicut, RI with my Mom and Memeire,” says Jeremy.
Jeremy has spent the past decade fine-tuning his talents at the Saw Shop Bistro in Kelseyville, CA – where (you heard us!) crab mac-and-cheese was a customer favorite. His focus is on crafting seasonal menus that showcase the best local ingredients. Jeremy’s passion for working with seafood attracted him to Hog Island Oyster Co. and Hog Island’s standards for supporting sustainable aquaculture, farming and fishing practices has him hooked. Jeremy is a family man, who acknowledges his incredible wife (Nicole) and three great kids (Hayden, 11, Madison, 9 and Jackson 6) as his Joi de Vivre. Stop by, say hello and enjoy Jeremy’s talents in the kitchen at Hog Island Oyster Co.