Jeremiah Tower is an American celebrity chef who, along with Alice Waters and Wolfgang Puck, has been credited with pioneering the culinary style known as California cuisine.[1] A food lover from childhood, he had no formal culinary education before beginning his career as a chef.
It would be difficult to overstate the importance that chef Jeremiah Tower has had on American cooking. He’s one of the giants, a chef who carved a path so innovative and so important into American culinary life that today’s chefs still follow it without perhaps even knowing about Tower himself.
It started at Berkeley’s Chez Panisse, back in 1972, after the Connecticut-born, well-traveled son of aristocrats, and Harvard-educated Master of Architecture Tower joined Alice Waters in the kitchen of her restaurant. He had always cooked, and cooked well, for his friends, read historic cookbooks for pleasure, and loved the art of preparing food far more than he did the planning of buildings. He was an immediate hit in the kitchen and eventually became a partner. He not only brought exquisite European-style cooking to the Bay Area, but he and Waters created a truly American cuisine, using ingredients sourced ultra-fresh and locally and devising a fresh new way to prepare them. After six years at Chez Panisse, Tower moved on, as executive chef at Big Sur’s Ventana Inn, San Francisco’s Balboa Café, and as co-owner of the Santa Fe Bar & Grill, where he explored southwestern cooking.
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