Jeremy Thomas, a native of Colorado, grew up in the Morrison area. At the age 17 years old Jeremy found himself at the famed Tivoli Deer restaurant for a project in his Marketing class. While Jeremy was helping in the kitchen, Chef David Wiehler, who was an apprentice of Georges Perrier of Le Bec-Fin in the late seventies, recognized Jeremy had a natural touch for the art of handling food. Jeremy’s Culinary Arts career started that day.
Chef Wiehler honed Thomas at the Tivoli Deer for years, and then brought him to Vail while Thomas was attending college. Jeremy went to Metropolitan State College of Denver, earning a double major with degrees in Hotel and Restaurant Management and a minor in Journalism. While attending college Jeremy worked at the Game Creek Club in Vail on the weekends, while summers were spent in the kitchen at Sacre Bleu.
Thomas worked another year in Vail after graduation at the Vail Cascade & Resort as the lead line cook, which is where he met Chef Michael Beck.
Chef Beck became Executive Chef of the Brown Palace Hotel in 2004, and shortly after he hired Jeremy as Chef Tournant. Jeremy took the helm of the Ship Tavern Kitchen in the summer of 2005, changing the menu numerous times utilizing local products and assuring that the food fit the décor of the Ship Tavern progressively with every menu change.
After nearly three years at the Brown Palace Jeremy designed the menu and kitchen at French 250 a short lived affair, and has consulted at establishments in the metro area.
In 2011 Jeremy has found a new kitchen at the beautiful Le Grand Bistro and Oyster Bar, thanks to Restaurateur Robert Thompson and Corporate Executive Sergio Romero. Thomas’ culinary style and love for classic French cuisine make Le Grand the perfect home for him.