As a self-taught chef who traded an Ivy League diploma for chef whites, Jeremy Bearman brings his experience running some of the most prestigious kitchens in the U.S. to the position as executive chef at Rouge Tomate. As executive sous chef at both db bistro moderne in New York City and L'Atelier de Joel Robuchon in Las Vegas, he acquired the experience necessary to execute a world-class dining experience. Jeremy has also been the executive chef at Ritz Carlton's Medici Cafe and Terrace in Lake Las Vegas and the opening chef for Lark Creek Steak in San Francisco, which was recognized as one of Esquire's Best New Restaurants of 2007. A tireless proponent of using local and sustainable ingredients whenever possible, Jeremy's seasonal menu features signature dishes such as Cannelloni of Roasted Beets and Leaves with Sheep's Milk Yogurt, Satsuma and Pistachio; Lightly Cured Arctic Char with Smoked Sea Salt and Asian Pear Sorbet; and Moroccan spiced Hudson Valley Duck with Fregola, Quince and Olives.