I was raised as a “military brat,” which meant frequent moves and a lot of new, exciting food in the U.S. and Europe. With parents who were foodies before the term was coined, I fell in love with food and witnessed the power of great cooking bringing people together.

I spent my childhood in the family kitchen. In 1999, I began cooking professionally with Food&Wine Best New Chef James Mazzio in Boulder, CO; and later Denver’s Top Chef Duy Pham. After several years cooking in Denver, I met a wonderful, food-loving North Carolina girl and moved east. In Kinston, NC, I was fortunate to serve as Vivian Howard’s sous chef during more than a year at her acclaimed Chef and the Farmer.

For 14 years, my wife and I ran SoCo Farm and Food in Wilson and Greenville—serving scratch-made, multi-course dinners, hosting weddings, tending our large garden and fruit orchard; while also raising bees, ducks, chickens, turkeys, and quail—alongside our goats and horses…with a few dogs and cats thrown in for good measure.

Now in Raleigh, we’re happily continuing to bring people together with great private chef events—whether a private dinner, small party, or supper club gathering. This fine dining chef turned private chef will customize a menu to make your next private event unforgettable.
~ Chef Jeremy Law