Culinary Arts, small bites and fellowships with Jeremy Sewall

Students, New Grads, and Career Seekers, Welcome to #CoffeeWithConvery. On today’s Careering Talk, I have invited Jeremy Sewall to join me.

Jeremy Sewall is an award-winning chef and restaurateur based in Boston and two-time James Beard Award nominee. Trained at the Culinary Institute of America, he has cooked in kitchens around the globe, focusing on seasonal ingredients and his New England food heritage. His restaurants Lineage, Island Creek Oyster Bar, and Row 34 have received accolades from New York Times, Esquire, Gourmet and The Boston Globe, among others. You follow and learn more about Jeremy at jeremysewall.com.

Jeremy and I both grew up in the Hudson River Valley and our moms had an antique business together in Red Hook, New York for a number of years. Jeremy may have been born in upstate New York, but he’s had the heart of a true New Englander since spending summers in Maine as a child. There he and his family feasted on lobsters, clams and other New England specialties. The water has played a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources lobsters for all of his restaurants from his cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine.

I had the chance to sit down with Jeremy to discuss Culinary Arts, small bites and fellowships with Jeremy Sewall and I am happy to share our conversation with you, enjoy!

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