For Jeremy Culver, his new role as Executive Chef at Josephs by Citarella is the culmination of a lifetime interest in food, coupled with a passion to create and build from the best of
Born in Wisconsin in 1975, Jeremy watched his father and grandfather tend the family farm, where he learned about fruit, vegetables and livestock materials. He brings a young, vibrant commitment to excellence and a refreshing down-home sensibility that shows the finesse of a Chef of worldly experience and wisdom. . During his youth he exhibited an interest in building and soon found himself enrolled in the engineering and architecture program at the University of Wisconsin. After completing his first year, Jeremy knew engineering was not his destiny.
After leaving the University of Wisconsin, Jeremy developed a novice love of the outdoor grill and started cooking at functions for friends and family, with the dishes becoming more elaborate as his confidence increased. As a result, he enrolled in the culinary arts program at the Chicago Institute of Cooking and Hospitality. It was the perfect outlet, offering him the chance to combine his love of creating and building with his passion for preparing exceptional food.
Upon completion of the program, Jeremy was hired as Garde Manger at Harvest-on-Huron, an acknowledgement of his natural talent. Once his grilling finesse was discovered, he was moved to that position and remained at the massive wood-burning grill for the duration of his tenure.
In an effort to gain additional experience and refine his craft, Culver relocated to New York where he accepted a position as a line cook at Park Avenue Café under Chef David Burke and Chef de Cuisine Neil Murphy. Later, Jeremy further honed his culinary skills at such fine Manhattan eateries as Gramercy Tavern, Nicoles, and Home.
Hired by Joe Gurrera and later promoted to Chef de Cuisine in January of 2005, Jeremy was able to put his diverse talents to good use by fabricating the succulent Raw Bar, of luminescent Lexan, for those yearning for exceptional seafood located in the restaurant’s Lounge.
As Executive Chef, Jeremy has access to an incredible variety of the finest fish, meats and market fresh ingredients only the Citarella name can deliver. This allows him the freedom to be especially innovative when devising a new dish. With a menu of Mediterranean-influence, he creates exceptional savory culinary creations that whet the appetite from the first bite to the last.
At Josephs by Citarella, Jeremy’s cuisine entices dinners with classic starters such as crab cake and parmesan calamari to stand-outs such as scallops ceviche with Seville orange and Meyer lemon, tuna tartare and gnocchi with chanterelles. Entrées include Maine lobster with polenta, brussel sprouts and romesco broth, snapper with roasted artichokes and a caramelized orange-prosecco sauce, glazed duck breast with duck ‘falafel’ and tabouli stuffed with duck confit, roasted halibut with rock shrimp, fava beans and chanterelles, organic salmon with green apple mustard, warm lentils, mustard greens, olives and grilled leeks, and sirloin with oxtail and bone marrow tortellini. The farmer’s market-fresh side dishes include melted string beans and sheep’s milk ricotta, and roasted baby sprouts.
Culver and Gurrera look forward to a lasting and fruitful working relationship, and are pleased to welcome you at Josephs by Citarella next time you’re in Midtown
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