Jeremy Fogg credits his family—and their large, food-oriented gatherings—as his culinary inspiration. An Orlando native, he attended Le Cordon Bleu culinary school, where he found his passion for pastry and baking. Following graduation, he spent the next few years working for large hotels such as the Gaylord Palms Resort and Hilton Orlando.
Fogg moved to New Orleans in 2013, joining Emeril’s team in February 2014 before being promoted to Pastry Chef at Emeril’s in July 2014. During his time with the Emeril’s family, he has been part of the opening teams for two of Emeril’s newest restaurants and worked on numerous charity events with the Emeril Lagasse Foundation. Currently, he manages the pastry kitchen at Emeril’s daily while assisting with the pastry programs for the other Emeril’s restaurants, and is also involved with pastry operations for new concepts and events. Nostalgia is always an inspiration for Fogg. Using old family recipes and other childhood favorites as a basis for developing new dishes, he enjoys paying homage to local ingredients, especially fresh fruits, sweet herbs and chocolate. He now works as Executive chef for The French Truck.