Jeremy and Cindy Bearman

Talented husband and wife team Jeremy and Cindy Bearman began their culinary careers working in some of the country’s most acclaimed restaurants, including L’Atelier de Joel Robuchon, Gotham Bar & Grill, Daniel Boulud’s Bistro Moderne, Café Boulud and ABC Kitchen.

Upon graduating from Cornell’s School of Hotel Administration, Jeremy Bearman decided to follow his passion for cooking. After honing his...

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Talented husband and wife team Jeremy and Cindy Bearman began their culinary careers working in some of the country’s most acclaimed restaurants, including L’Atelier de Joel Robuchon, Gotham Bar & Grill, Daniel Boulud’s Bistro Moderne, Café Boulud and ABC Kitchen.

Upon graduating from Cornell’s School of Hotel Administration, Jeremy Bearman decided to follow his passion for cooking. After honing his skills at several restaurants, he joined the opening team at Daniel Boulud’s Bistro Moderne in New York City, eventually becoming Executive Sous Chef under his mentor, Jean Francois Bruel. Jeremy went on to work as the Executive Chef for the Ritz-Carlton in Las Vegas and then as an Executive Sous Chef for L’Atelier de Joel Robuchon at the MGM. Jeremy then opened his first restaurant, Lark Creek Steak in San Francisco, which was named one of the Best New Restaurants of 2007 by Esquire.

He returned to New York City in 2008 and opened Rouge Tomate, earning the restaurant numerous accolades including a Michelin star, which they retained for six consecutive years under his leadership.

After leaving New York, Jeremy opened Malliouhana, An Auberge Resort on the Caribbean island of Anguilla, and One Door East restaurant in Fort Lauderdale. In 2017, he and his wife Cindy opened Oceano Kitchen, a highly acclaimed 40-seat New American restaurant in Lantana, Florida. In January 2020, they will open High Dive, a relaxed yet elevated seafood restaurant located in the revamped Rosemary Square. High Dive will feature a menu of globally inspired small plates crafted from the highest quality seafood and local ingredients.

Jeremy has been a tireless proponent of working with and supporting local farmers, growers and artisan producers to supply his menus. He has also been involved in many charitable food events and sustainable food initiatives including his attendance at James Beard’s inaugural Chefs Boot Camp for Policy and Change.

Cindy Bearman began her career in New York City, working in many notable kitchens including Gotham Bar & Grill, Daniel Boulud’s Bistro Moderne, Café Boulud and Le Cirque. After moving to Las Vegas, she began working with Chef Bradley Ogden–a pioneer of the farm-to-table movement–prompting her passion for sustainable, well-sourced ingredients.

She later returned to New York City to help open Jean-Georges’ ABC Kitchen as the Executive Pastry Chef. Before moving to Florida, Cindy also worked as a Food Editor for Martha Stewart Living and Martha Stewart Weddings. She also spent time as a freelance food stylist and recipe developer, which included projects at NBC’s Today Show, Food Network Magazine, and New York Magazine.

Cindy’s approach to creating desserts is to not overcomplicate a dish, but to highlight quality ingredients that are well prepared. Her menu items are approachable, yet modern and interesting. When Cindy is not making desserts at High Dive, she’s doing so at Oceano Kitchen, the restaurant she and her husband Jeremy opened in 2017.

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