Jeremy Grossman Bio

Chef Jeremy Grossman developed his lifelong love for food while cooking as a child alongside his mother. Many of Jeremy’s earliest and fondest memories were cooking with his mother for family and friends during holidays and get-togethers. These gatherings made a lasting impression on Grossman and would fuel the fire for his inevitable career decision.

But before Grossman could begin his career in the culinary arts, he proudly served our country as an Army Ranger for four years and was stationed in Fort Lewis, WA and Fort Drum, NY, and spent most of his tenure in The 2nd Ranger Battalion. In that time he would earn his combat infantry badge for his actions in Afghanistan.
Within the next decade Grossman would work his way through some of the most acclaimed kitchens and well-known restaurants in Los Angeles. However Grossman will attribute Café Pinot, where he worked under Chef Mark Gold, as the restaurant where his career began.

Eventually he settled his family and his career in Santa Monica. Grossman expanded his knowledge of contemporary California cuisine with positions at Rustic Canyon Wine Bar and Seasonal Kitchen, where he had the opportunity to work with James Beard Nominee, Evan Funke.

On most days you can find Grossman frequenting the local Farmer’s Market and talking to the farmers and their purveyors. It is this connection that allows him to find the most delicious, fresh and sustainable products that California has to offer. As the Executive Chef of Sonoma Wine Garden in the Santa Monica Place, Grossman uses this “farm to table” connection to bring his contemporary Southern California cuisine to life.

Grossman is an avid hunter and enjoys fly-fishing and skeet shooting with his wife, as well as wild boar hunting with a compound bow. He also enjoys spending as much time as he can with his daughter and younger son, when he is not running the Sonoma kitchen