Jeremiah Tower was born in the United States, educated in Australia, England, France and the United States, and is now an acclaimed authority on food and restaurant hospitality.
Jeremiah has lived and traveled over most of the world, and has been involved in consulting and with wine and food promotions in Canada (Hotel Vancouver), Australia, France, Italy, Hong Kong, Singapore, Germany, Japan and England, and has had national publicity in all of them.
He currently lives in Cozumel Mexico for its SCUBA diving, as well as in Merida.
- 1972-1978 co-owner and executive chef of Chez Panisse in aBerkeley, California
- 1978-1980 Ventana Inn Big Sur as executive chef
- 1980-1984 Balboa Café in Francisco, executive chef and beverage manager
- 1981-1982 co-owner, executive chef and GM of the Santa Fe Bar & Grill in Berkeley
- 1984 -1998 owner, designer, chef/beverage manager and CEO of Stars restaurant, San Francisco
- Jeremiah opened and owned several other successful and highly acclaimed restaurants in
San Francisco (Stars, Stars Café, Speedo 690), Hong Kong (The Peak Café)
- 1998 – Jeremiah sold the Stars restaurants to an Asian group
- 1998-2000 designed and opened Stars Seattle, Stars Singapore, Stars Manila for the Asian group
Multiple appearances including:
- Cooking with Master Chefs with Julia Child
- America’s Best Chefs, host and designer 26 shows for PBS, spotlighting the James Beard
Foundation Awards’ “Best Regional Chefs in America”
- Good Morning America
- CBS This Morning
- The Regis and Kathie Lee Show
- The Late Show with David Letterman
- Ken Hom Cooking Show for the B.B.C.
- 1980 + Photo studio chef, co-author, and designer with Richard Olney of the Time Life Books’ thirty volumes of The Good Cook.
- 1986 The James Beard Foundation winner Jeremiah Tower’s New American Classics (Harper & Row).
- 1993 Cooking With Master Chefs by Julia Child
- 1995 Contributed to The Artist’s Table for the National Gallery of Art.
- 2001-2 Wrote his cookbook, Jeremiah Tower Cooks. 2002 published by Stewart Tabori & Chang.
- 2003 Jeremiah Tower Cooks reprinted and received national press as well as “Best Cookbook of the Year” from Australian Vogue Entertaining.
- 2003 California Dish culinary memoir and history of the American culinary revolution that started in California released by Simon & Schuster and in 2003 as a paperback. Awarded one of “ten best culinary memoirs” in 2013.
- 2003 America’s Best Chefs Cook with Jeremiah Tower, the companion book for Tower’s 26 shows on PBS, published by John Wiley & Sons
- 2003 The Great Book of French Cuisine. Revised and edited Henri-Paul Pellaprat’s (for years head of the Cordon Bleu school in Paris) 800-recipe and masterpiece cookbook of classic French cuisine,published by Vendome Press
- 2003 wrote a chapter for David and Jean Halberstam’s Defining a Nation for Tehabi Press and the National Geographic
- Cooking the Costco Way: Jeremiah was the consultant for the California chapter
- 2000- 2004 Tower wrote the Foreword to James Villas’ Stalking the Green Fairy. Also several
articles for magazines, as well as restaurant guides for London, Paris, New York and San Francisco, and was featured in the 2001 Christmas cover story for Food & Wine.
- 2000 to 2004 weekly columnist for the San Francisco Examiner and contributed a travel piece to The Financial Times Weekend
- 2000 -2005 Forwards for The Complete Book of Outdoor Cookery, by James Beard, The Farallon Cookbook, by Mark Franz, Stars Desserts (with Stars’ pastry chef Emily Luchetti) and the cookbook from Cookbook; collaborations on The Time Life Good Cook series both US and UK (1980), The Arrows Cookbook (2003), and The James Beard Foundation’s Best of the Best (2012)
- 2013 A Dash of Genius, a book on legendary chef Auguste Escoffier for Amazon Kindle
- 2016 Table Manners: How To Behave In The Modern World And Why Bother
- 2017 Start The Fire: How I Began A Food Revolution In America
He has been featured in the Wine Spectator and in The New York Times by Julia Reed. And appeared in books such as those produced by Tiffany and The Metropolitan Museum of Art, as well as appearing in many other cookbooks, books on the history of food as well as on culinary commentary, most notably Patric Kuh’s The Last Days of Haute Cuisine: America’s Culinary Revolution, and the very successful books by Andrew Dornenburg and Karen Page.
Teaching & Lecturing
Since the 1980’s Tower has promoted New American Cuisine with teaching engagements at culinary academies (C.C.A. and C.I.A), cooking expositions and classes in the United States (Epcot International Food & Wine Festival), France, eating what became known as “California Cuisine” and the beginning of the American culinary revolution.
HARVARD GRADUATE SCHOOL OF DESIGN, Cambridge, Massachusetts
Master of Architecture, June 1972
HARVARD COLLEGE, Cambridge, Massachusetts
Bachelor of Arts, June 1965
Honors Department of History & Literature
LOOMIS SCHOOL, Windsor, Connecticut
Prep school, 1959-1961
KINGS’ COLLEGE SCHOOL, London, England
“Public” school, completed 1959
CAMPION HALL, St. Ignatius College, Sydney, Australia
Private prep school, 1948-1951
English, French, Spanish, some Italian
B.A., Harvard M. Arch., Harvard
Honorary Masters, Culinary Institute of America