Jeremy Seal
Chef de Cuisine
Chef Seal joined Savor… in the winter of 2005, bringing over 18 years of industry experience. He currently holds the position of Chef de Cuisine, at one of the company’s premier venues, The Aquarium of the Pacific.
Chef Seal began his career in the kitchen at age 15, washing dishes and assisting with food preparation. Feeling at home in this atmosphere, Chef Seal chose to expand on his desire for additional knowledge and attended the Western Culinary Institute in Portland, Oregon. While in Oregon, he developed technical skills while working as a Pastry Chef and Wedding Caterer.
In 1999 Chef Seal relocated to New Orleans to work for The Delta Queen Steamboat Company. Progressing through the culinary ranks, he moved from Cold Prep Cook to Sous Chef and finally Executive Chef for three of the company’s vessels. In this role, he had the opportunity to tackle the challenge of creating a menu for the boats that embraced the local New Orleans tastes while providing the high level of cuisine that the Majestic America Line is known for.
Longing for perfect weather, an ocean breeze and 365 days of sunshine, Chef Seal found his way back to the west coast. While with Savor… Chef Seal started at the Long Beach Convention and Entertainment Center as a cold prep cook. He was soon promoted to Cold Prep Sous Chef. Shortly after, Chef Seal moved to the Aquarium of the Pacific as Sous Chef and was promoted to Chef de Cuisine.
Having lived and trained in such diverse locations, Chef Seal’s cooking philosophy of “Take what’s expected and make it unexpected”, can be most notably seen in his personal style of cooking in Cajun cuisine and French cooking.
Chef Seal credits his love for cooking to Executive Chef Keith Bryant whom he worked closely with at DQSC, Chef David Bailey known for his Italian cuisine, Chef Aaron Cook, a native New Orleans Chef, whose style was a great influence, and Chef Seal’s first teacher, his mother.
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