Jeremy Critchfield

Technique and line are the through-line in Jeremy Critchfield’s work: training at IUP Academy of Culinary Arts gave him the base, while HuntChef, Inc. (since 2009), MTN TOP Outdoors, and Song show how that base has been applied across kitchen, media, and ownership. The result is a career built less on a single lane than on repeatable discipline, with entrepreneurial work and public-facing platforms sitting alongside the daily demands of service.

At Song in Hangzhou, China, Jeremy Critchfield runs a format built around sequence rather than choice. The meal is shaped as a deliberate tasting journey rooted in Ningbo cuisine, so the pacing of the kitchen matters as much as the dishes themselves. That structure gives the cooking its shape: measured, intentional, and course-driven, with each plate set to answer the one before it. Wild game sits within that framework as part of his specialty, bringing an earthier register to a menu that stays controlled and exacting.

Jeremy Critchfield’s signature dishes include Crispy Pigeon Leg, Marinated Raw Crab, and sweet potato crab cakes. Together, they point to a kitchen that works with contrast: crisp against tender, rich against clean, familiar forms handled with enough precision to keep them sharp. Crispy Pigeon Leg emphasizes structure and finish. Marinated Raw Crab depends on restraint and careful handling. Sweet potato crab cakes add a softer, more grounded counterweight to the set.

Jeremy Critchfield has received Michelin — one star (2025). Jeremy Critchfield's honors include Michelin one star (2025).