i. Biography
“I cherry-pick my favorite stuff to go to. I like the fun stuff, like Burger Bash.” In this register, pleasure is treated as a technical condition, not a release from technique. In Jeremy Ford’s cooking, craving is worked through acidity, umami, texture, pacing, and composition. At Stubborn Seed in Miami Beach, where Ford is chef and owner, Progressive American and Contemporary cuisine is organized through a chef-driven tasting menu that favors precision without stripping out appetite.
The Ascent
Kitchen formation is cumulative work: cold station discipline, line stamina, timing, restraint, and the ability to cook inside another room’s standards before setting one’s own. Jeremy Ford’s early posts trace that education through garde manger at Matthews in Jacksonville, Florida; cook at L'Orangerie in Los Angeles; cook at Patina; and a position with Dean Max at 3030 Ocean in Fort Lauderdale, Florida (from 2008). The pattern is repetition under pressure: prep, service, correction, and the coordination required when a kitchen is moving at full pace. Executive responsibility tests whether technique holds under volume, polish, and public expectation. As executive chef at Matador Room, Ford worked in a more visible register of composed, high-energy cooking. The later co-host role on Fast Foodies (from 2021) put immediacy into a public format while keeping play connected to the habits of trained kitchen work. A multi-restaurant portfolio requires translation across formats rather than repetition of one template. Jeremy is chef of Stubborn Seed (since 2017), chef of Krun-Chi, and chef of The Butcher's Club at PGA National Resort & Spa (since 2021). The range moves from tasting-menu refinement to crunch-driven pleasure to the steakhouse sense of occasion, with appetite treated as structure rather than decoration.
The Practice Today
The chef-driven tasting menu is the central form at Stubborn Seed in Miami Beach, where Ford is chef and owner. Seasonal ingredients set the progression, and wine pairings curated by sommeliers extend the sequence from plate to glass. The close setting supports cooking and service that depend on momentum, focus, and controlled pacing. The kitchen’s stated approach is exacting and direct: to unearth cravings of the palate and bring honest ingredients into composed plates through rigid and persistent execution. On the plate, seasonal ingredients, often locally inspired, are shaped through texture, temperature, acidity, and richness rather than left as display. The cooking is built for clear palate impact while retaining the discipline of fine-dining composition. The six-course tasting menu shows the method in specific form. Ginger & Citrus Cured Japanese Yellowtail appears as a first course with tomato consommé, watermelon radish, kombu citrus granita, turmeric tapioca crisp, and Florida tomatoes; the build sets brightness, salinity, and clean fish against crisp and cold elements. A Truffle Cheddar Popper follows as a second course with truffle emulsion and winter black truffle, tightening a familiar pleasure into a composed frame. Beef tartare with black truffle and ricotta gnudi with Manchego foam are also highlighted on the seasonal tasting menu, pairing assertive flavors with refined presentation. Restaurant work beyond the flagship carries the same appetite-led grammar into another market. Ford leads Terra in Aruba, with a cooking identity built around polish, immediacy, and the controlled, memorable bite.
Standing
Recognition tracks both restaurant execution and public competition. Jeremy's honors include MICHELIN Star for Stubborn Seed (2022), James Beard Award semifinalist, Best Chef: South (2022), and Top Chef Season 13 winner (2015). Together, those markers place the work inside a Progressive American and Contemporary register shaped by disciplined kitchen formation, competitive visibility, and a clear appetite for pleasure held under technical control.
Profile updated July 2026
FAQ
Asked of Jeremy
What role does Jeremy Ford hold?
Jeremy Ford is Chef and Owner.
Where did Jeremy Ford work before?
Earlier in their career, Jeremy Ford worked at Matthews, L'Orangerie, and Patina.
What recognition has Jeremy Ford received?
MICHELIN Star for Stubborn Seed (2022).
