Executive Chef Jeremy Kittelson
Root Down and Linger
Jeremy is a chef with one very impressive background. After graduating from Le Cordon Bleu’s Scottsdale Culinary Institute, he headed to Chicago and landed in the kitchen of one of the most revered chefs in the world, Jean-Georges Vongerichten, of Vong and Charlie Trotter’s, then onto what he’d found to be the “biggest break of my career”, with chef Paul Kahan of the famed Blackbird – one of the highest regarded restaurants in the country. Lucky for us, Jeremy started craving the lifestyle, weather and fast-growing culinary scene in Colorado and now he is here, among the reigning top chefs of our mile-high city! Keeping true to Root Down’s cornerstone of fresh, organic, seasonal, vegetable-focused fundamentals, Jeremy is holding a very captive audience, in stamping the menus with his own globally-influenced, soulful spins – accentuating flavors and textures that ignite all of the senses.