Jeremy Griffiths
Jeremy Griffiths joined Il Buco in New York City in late summer 2001. With two decades of professional European cooking experience, Jeremy brings international style and a Mediterranean flair to the kitchen. Born and raised in the Welsh countryside, Jeremy was on the verge of a professional soccer career when a knee injury forced him to rethink his options at the age of 15. He packed up and moved to Brittany where he studied for two years at the prestigious Le Touquet Culinary School. Then he was off to London for a two-year apprenticeship at The Oak Room, a Michelin three star French restaurant.
At age 19, Jeremy signed on with Cunard's luxury liner, QE2, as Chef de Partie. The experience was invaluable, bringing him to numerous international shore lines where he sought out local produce to present the authentic cuisine of each region. His global perspective broadened with an 18 month stint in Osaka, Japan where he worked with renowned chef Joel Robluchon, preparing French Provencal cuisine. Over the next two years, he traveled to Australia and Cannes, honing his skills and solidifying his vision. In 1994, Jeremy moved to New York City and was recruited for the chef position at Park Bistro. While there from 1995 to 1997, Jeremy brought his own style of cuisine that earned him 3 stars with from the New York Times.
Jeremy was then recruited by New York restaurateur, Matthew Kenney, to revitalize the cuisine at the Stanhope Hotel. As Executive chef of the hotel's Cafe M, Jeremy designed a Mediterranean basin menu heavily influenced by the flavors of the Ligurian coastline. Over the course of 2 years, he received acclaim from critics and patrons alike. At Il Buco, Jeremy continues to explore the flavors of Italy and Spain, while seeking out the products of both local growers and artisan Italian producers. Since taking over the helm, he received two stars and a rave review from Moira Hodgson at the New York Observer.
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