Introducing our New Executive Chef: JEREMY HANSEN
(starts Sunday, March 23. See Jeremy’s “Takeover Timeline” below)
James Beard Award Nominee:
“BEST CHEF IN THE PACIFIC NORTHWEST”
Jeremy’s Biography:
Jeremy Hansen’s culinary journey began in Spokane, Washington, where, according to his mother, he first showed a fascination with food at the age of three. By 15, he had stepped into his first professional kitchen at Taco Torro, a scratch-made family owned Mexican eatery, and by the time he graduated high school, he had already ascended to the role of kitchen manager at Spokane’s beloved fine-dining institution, The Mustard Seed.
Recognizing that his passion for cooking extended beyond mere occupation, Chef Hansen sought deeper mentorship. He found it at an Italian restaurant where he worked under Chef Jason Rex, mastering the foundations of butchery, house-made pasta, bread baking, and the art of sauce-making. This experience solidified his drive, leading him to formal culinary training at Western Culinary Institute’s Le Cordon Bleu program in Portland, Oregon. There, he graduated with a perfect 4.0 GPA.
His hunger for growth took him to New York City where he earned a coveted position at the Michelin-starred Café Gray under the legendary Chef Gray Kunz. There, he refined his approach to ingredient-driven cooking, learning the delicate balance of flavors, seasoning, and textural harmony. The experience not only deepened his technical expertise but also reinforced his belief in crafting food with integrity, precision, and heart.
Returning home to Spokane, Hansen, alongside his wife, Kate, embarked on an ambitious journey of restaurant ownership, opening five award-winning establishments between 2008 and 2020. Santé Restaurant & Charcuterie, their flagship, became a local institution, celebrated for its whole-animal butchery, old-world charcuterie, and innovative tasting menus. Inland Pacific Kitchen, Common Crumb Artisan Bakery, Biscuit Wizard, and Hogwash Whiskey Den each contributed to Spokane’s evolving food scene, earning him recognition as the city’s most decorated chef.
His commitment to excellence led him to the James Beard House multiple times, and in 2015, he became Spokane’s first ever James Beard Award semifinalist for Best Chef in the Pacific Northwest—a milestone that underscored his impact on the region’s culinary identity.
Yet, life has a way of redefining priorities. In 2019, Chef Hansen and Kate made the difficult decision to sell their restaurants after their son was diagnosed with epilepsy. With family at the forefront, they relocated to Philadelphia, where Hansen became Executive Chef at Fork Restaurant and High Street Hospitality under Ellen Yin. And then came Covid.
They returned to the Pacific Northwest, settling in Oregon City, where their son could receive exceptional care at OHSU. During this time of reflection and reinvention, Hansen deepened his focus on food as medicine. He poured his knowledge into writing his forthcoming cookbook, Sacred Resilience: Functional Flavors for Epilepsy and Wellness, exploring the powerful intersection of nutrition and healing.
Beyond the kitchen, philanthropy has always been a cornerstone of Hansen’s work. Through his nonprofit, 509Cooks, he has collaborated with Chef José Andrés and World Central Kitchen to provide meals in times of crisis. His efforts have contributed to over 100,000 disaster relief meals, including significant aid in Puerto Rico following Hurricane Maria.
Jeremy’s journey is one of resilience, passion, and unwavering commitment, to his craft, his community, and most of all, his family. His culinary philosophy, deeply rooted in sustainability and nourishment, continues to evolve, inspired by his son’s journey and a steadfast belief that food has the power to heal.
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