Jeremy Sewall may have been born in upstate New York, but he’s had the heart of a true New Englander since his 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, Sewall 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 Sewall.
After graduating with honors from the Culinary Institute of America, Sewall 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, he 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, he 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, Sewall and his wife Lisa, a former pastry chef at L’Espalier, opened Lineage in Brookline, Massachusetts. Their appreciation for fresh ingredients and personal approach to Modern American cuisine were integral to the menu at Lineage and the restaurant was recognized by Bon Appetit, Food & Wine, Boston Magazine and other top publications.
In 2009, Sewall’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 team opened Row 34 Portsmouth at 5 Portwalk Place in New Hampshire, just a few blocks from the bustling waterfront.
In the fall of 2014, Sewall released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray.
Two years later, in fall of 2016, Sewall and his partners opened Island Creek Oyster Bar Burlington, just a short drive north of Boston on a bustling tech campus. In 2017, they also opened a new concept called Les Sablons in Harvard Square. As the group continues to grow, Sewall is ever more committed to supporting and mentoring each of his many employees and really dedicates himself to his technique, team and passion. You will still find him in a chef coat on the line daily.
Through his restaurants, Sewall is dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. It’s in his blood.