Jeremy Neppl is no stranger to food service. Jeremy started at 14 as a dishwasher and prep cook at Dean's Restaurant, formerly Verne and Coila's of Okoboji. In 1999, Jeremy enrolled in the Culinary Institute of America, a premier culinary college, in Hyde Park, New York. There he learned to "take ordinary food and make it not so ordinary. Good food can be a different experience," Jeremy said. The Culinary Institute specializes in French cuisine and fine dining.
After two years, and a culinary degree, Jeremy completed an internship with Tra Vigne in Napa Valley, CA. “I fell in love with Italian cuisine. The French teach us how to cook; the Italians teach us how to create flavors. There, I learned the importance of ingredients.” If good food defines a good chef, Jeremy is a success at age 31.