About JeremyJeremy Sewall graduated from the Culinary Institute of America in 1992. Before going to work in kitchens all over the globe, Sewall completed a fellowship in the fish kitchen under Chef Corky Clark. He began his professional career in Maine at the Relais & Chateaux White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier.

From there, Jeremy moved to the West Coast, where he was immediately recognized for his flawless technique and passion for seafood by Bradley Ogden, the Owner of the Lark Creek Inn in Larkspur, California. In 2000, as Executive Chef of Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation. He moved back to the Northeast in 2003 as opening Executive Chef at Great Bay restaurant, where he garnered accolades from The New York Times, Esquire, Gourmet and The Boston Globe, among others.

He left Great Bay to follow the dream of opening his own restaurant. In late February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and Jeremy’s personal approach to modern American cuisine were always on display at Lineage.

In 2009, Jeremy’s friendship with Eastern Standard owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston. In the fall of 2013, the trio opened their second restaurant in Boston’s Fort Point Channel with Row 34, a more casual ode to the oyster farm way of life. In the summer of 2015 that brand expanded with an outpost as Row 34 Portsmouth.

Jeremy and his partners are currently working towards opening the second outpost of Island Creek Oyster Bar in Burlington Mass. at 300 District Ave in the upcoming months. Not long after that a new concept will be opening as well. That space will be on Bennett Street in Harvard Square.

Through his restaurants, Jeremy is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us.  For Chef Jeremy Sewall, it’s in his blood.