Chef Jeremiah Brooks
Head Chef at Hamilton’s Tavern 1840
Chef Jeremiah fuses distinctive ingredients matched with craft caliber techniques and recipes to create a menu with global influences.
“Using local produce is the best way for my guests to experience the true terroir of our region.”
Jeremiah Brooks has been in the food & beverage industry for over 20 years. He received the Restaurant Association of Metropolitan Washington “Rammy” award in 2018 for Best Beer Program. And Chef Jeremiah has worked extensively with James Beard Award-winning chefs.
In 2019 Chef Jeremiah took his passion for cooking, along with his honed culinary skills, and brought Hamilton’s Tavern 1840 in Harpers Ferry, WV to life. He works alongside his husband Anthony Brooks and is delighted to be part of the Root to Table.
My guilty pleasure snack is: Kettle cooked potato chips
My favorite meal growing up as a child: My grandmother’s corned beef and cabbage
Most essential item in the kitchen is: Patience – and a really sharp knife
The one condiment I can’t live without is: Salt of all kinds
How did you get into the culinary arts? What and/or who inspired you to become a chef?
“I have been in the industry, mostly in front of house roles, for over 20 years. While I did not attend culinary school, I have managed several restaurants and had extensive kitchen training.
Then, when working as the General Manager for a restaurant in North Bethesda, MD, I had the amazing opportunity to work with Executive Chef John Burley, and his now-wife Alex Rozycki. Both were CIA graduates, and we worked for two years together building seasonal menus. That is when I decided I wanted to move to a culinary position.”
What’s the biggest lesson you’ve learned about restaurant life this past year?
“Never underestimate the importance of “Yes, Chef.”
How would you describe your cooking style?
“Eclectic, global. I like to blend a variety of styles.”
About Hamilton’s Tavern 1840
There is a description on your restaurant’s website – “craft meets casual”. Can you explain that a bit more?
“Our cuisine is elevated, fresh, nearly farm to table, but it’s approachable, relaxed, and unpretentious. Ergo, craft fusing with casual.”
You like to work with flavors from around the world. What are some of your favorite ingredients?
“I spend a lot of time playing with a variety of peppers from all over the world. Though I am not an advocate of intensely spicy food, I find that peppers add dimension and interest to a variety of foods.”
How do locally sourced products play into your menu? Do you work with any local farms?
“I do. Currently, I am working with Shepherd’s Whey Creamery, Young Harvests in Charles Town, Chilly Hollow Farm in Berryville, VA. I like to source my produce from local farmers for sustainability, support of local business, and also because using local produce is the best way for my guests to experience the true terroir of our region.”