Jeremy Sewall

Jeremy Sewall

Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy.

After graduating with honors from the Culinary Institute of America, Jeremy worked in kitchens around the globe, from Europe to California. Not surprisingly, he began his professional career in Maine at the Relais & Chateau White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier. From there, Jeremy moved to the West Coast, where he was immediately recognized for his flawless technique and passion for seafood by Bradley Ogden, the Owner of the Lark Creek Inn in Larkspur, California. In 2000, as Executive Chef of Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation.
He moved back to the Northeast in 2003 as opening Executive Chef at the Michael Schlow-owned Great Bay restaurant, where he garnered accolades from The New York Times, Esquire, Gourmet and The Boston Globe, among others.

He left Great Bay to follow the dream of opening his own restaurant. In late February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and Jeremy’s personal approach to modern American cuisine are always on display at Lineage. The restaurant has been recognized by Bon Appetit, Food & Wine, Boston Magazine and other top publications.

In 2009, Jeremy’s friendship with Eastern Standard owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston.

In the fall of 2013, the trio opened their second restaurant Row 34, an approachable and convivial neighborhood-focused restaurant and bar that will continue the team’s mission of celebrating New England’s rich seafood traditions and the farmers, fishermen, and lobstermen who inspire them. In 2015, the Row 34 team opened a second location at 5 Portwalk Place in Portsmouth, New Hampshire, just a few blocks from the bustling waterfront.

In the fall of 2014, Jeremy released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray.

Through his restaurants, Jeremy is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.

Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since childhood summers spent in Maine with his family, feasting on lobsters, clams and other New England specialties. The water, too, plays a large role in his lineage; fishing has been a Sewall family livelihood for generations. Today, Jeremy sources his fresh lobsters from cousin Mark Sewall, who captains his 38-foot boat out of York Harbor, Maine. Regardless of his original zip code, few embody New England more than Jeremy.

After graduating with honors from the Culinary Institute of America, Jeremy worked in kitchens around the globe, from Europe to California. Not surprisingly, he began his professional career in Maine at the Relais & Chateau White Barn Inn. Wanting to spread his wings, he moved to Europe, working for Albert Roux in London and Amsterdam before returning to Boston and a position at L’Espalier. From there, Jeremy moved to the West Coast, where he was immediately recognized for his flawless technique and passion for seafood by Bradley Ogden, the Owner of the Lark Creek Inn in Larkspur, California. In 2000, as Executive Chef of Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation.
He moved back to the Northeast in 2003 as opening Executive Chef at the Michael Schlow-owned Great Bay restaurant, where he garnered accolades from The New York Times, Esquire, Gourmet and The Boston Globe, among others.

He left Great Bay to follow the dream of opening his own restaurant. In late February 2006, Jeremy and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and Jeremy’s personal approach to modern American cuisine are always on display at Lineage. The restaurant has been recognized by Bon Appetit, Food & Wine, Boston Magazine and other top publications.

In 2009, Jeremy’s friendship with Eastern Standard owner Garrett Harker led to a stint as Collaborating Chef of the heralded Kenmore Square hot spot. In 2010, they teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to the city of Boston.

In the fall of 2013, the trio opened their second restaurant Row 34, an approachable and convivial neighborhood-focused restaurant and bar that will continue the team’s mission of celebrating New England’s rich seafood traditions and the farmers, fishermen, and lobstermen who inspire them. In 2015, the Row 34 team opened a second location at 5 Portwalk Place in Portsmouth, New Hampshire, just a few blocks from the bustling waterfront.

In the fall of 2014, Jeremy released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray.

Through his restaurants, Jeremy is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.

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