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Author photo of Jeremy Salamon.


jeremy salamon

Born and raised in South Florida, Jeremy started cooking at seven years old, and knew by the age of nine that he wanted to become a chef. From 2009 to 2012, Jeremy competed in two American Culinary Federation competitions as the youngest competitor, winning a silver medal both times, and hosted the Food Network South Beach Food & Wine Festival Food Labs, where kids get the chance to cook one-on-one with celebrity chefs.

Jeremy moved to New York to attend the Culinary Institute of America and worked in New York kitchens such as Locanda Verde, Buvette, and Prune. He started as a line cook at The Eddy in 2014, and worked his way up the ranks. Jeremy did some traveling through Hungary, where he reconnected with his roots and gained an abundance of cultural and culinary inspiration. Upon his return, he introduced a Hungarian pop-up dinner series called Fond.

At the age of 24, Jeremy became the Executive Chef of The Eddy, and soon after, the Executive Chef of its sister restaurant, Wallflower. In 2021, Jeremy opened Agi’s Counter in Brooklyn, NY, a breakfast, lunch and pastry shop offering market driven cuisine with heavy Jewish & Eastern European influence.

Jeremy has been recognized as a young, talented, LGBTQ chef by Food & Wine, Jarry Magazine, The Village Voice, Thrillist, and more.

Jeremy Salamon's first cookbook, Second Generation, is forthcoming from Harvest, an imprint of HarperCollins. 

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