Jeremy Atkins
Front Line Hospitality Experience: 

Front to back of house in fine dining, premium casual, catering and boutique hotel environments in roles ranging from Sous Chef to operator, partner and consultant

Focus on Long Term Relationships: 

Repeatedly mentored industry leaders who still keep in touch

Understands & Fits Your Culture: 

Held roles as hands on operator, partner and consultant in a variety of F&B environments

Proven Stability: 

Spent close to a decade with one group in an ever-progressing series of roles

Record of Success: 

Developed industry leaders, helped leading upscale restaurant group grow from 1 to 8 locations, was a key contributor to development and implementation of strategies aimed at rebranding and major growth

Jeremy measures his success by the leaders he has helped develop – leaders who thrive on their own but keep in touch, continuing to call on him for mentorship, advice, and support. People, systems, and financial acumen form the practical foundations of Jeremy’s hospitality career, and his experience includes fine dining, premium casual, catering and boutique hotels as an operator, partner and consultant. Building on those foundations to produce outstanding results and great leaders is Jeremy’s hallmark.

His love for hospitality began in high school. While working high above Vancouver as a prep & line cook at one of Grouse Mountain’s top F&B outlets, he also became a student leader in his high school culinary program. After graduating, Jeremy worked lunches at a bistro and dinners at a seafood restaurant simultaneously to build his culinary experience as quickly as possible. As a result, at age 21 he was awarded his first Executive Chef position at West Vancouver’s Saltaire Restaurant & Bar.

Jeremy then joined the opening team for the flagship Glowbal Restaurant as a Sous Chef, followed that by assisting with the opening of their second property, Coast, and within a year became Chef de Cuisine. Working with the Glowbal Restaurant Group as they grew into an 8 location organization, Jeremy continued to develop his hospitality skills and experience as he progressed through roles including Sous Chef, Chef de Cuisine, Executive Chef, Food and Beverage Manager, General Manager and Partner.

Moving to Cactus Club Café, Jeremy focused on honing his skills in mentoring, coaching and developing new leaders. Joining Pier 7 during their rebranding, he built his team and refined their concept while building a comprehensive employee training manual, labour and budget journals, operational systems and ultimately a premium North Shore restaurant. Moving on to the award winning Tableau Bar Bistro inside the Loden Hotel, Jeremy helped them grow the business dramatically as they revived the catering division and increased service levels in the bistro, private dining rooms and catered events. Tableau continues to be ranked as one of Vancouver’s best bistros.

Jeremy joined JRoss Hospitality Recruiters in 2017 to help JRoss’ clients find great leaders. He is based in our Vancouver office, and assists organizations across the country.