Twenty-nine year old Chef Jeremy Manley opened his first restaurant in 2007 - Jeremy’s on the Hill California Style Bistro located in Julian, California, specializing in Farm to Table cuisine, working with local farms, ranches and wineries bringing a fresh, seasonal approach to the back country.
A Cordon Bleu graduate, Chef Jeremy has been working with food and cooking since the age of 10. He began his career in the wedding catering industry and quickly advanced. By the age of 13, he was catering weddings for 250 people. Years of experience and an aptitude for artistry are readily apparent in this young gourmet’s creations.
Jeremy’s menu changes frequently in response to seasonal, fresh produce, and local organically grown produce. Jeremy’s gourmet burgers are simply amazing, using only grass fed, free range organic beef from small sustainable farms, and pork dishes are created with heritage pork. With recipes published in Bison World Magazine, Chef Jeremy’s bison meatloaf is a local favorite. Jeremy’s numerous dessert specialties and fresh sauces are so fantastic, customers comment on the temptation to lick the plate. Chef Jeremy also works closely with local wineries and breweries, expanding his beverage menu to one of the finest wine and beer lists in East County, and his welcomed his sister, Brigida Williams, as the restaurant’s on site sommelier .
Chef Jeremy is a featured Chef in Big Blend’s Radio & TV Magazine, contributes recipes and is often a guest on Big Blend Radio. He is highly recognized in both San Diego and Los Angeles areas, with publicized reviews in Edible San Diego, Ranch and Coast Magazine, Dining Out Magazine, The San Diegan, Travel World News, The Desert Sun, LA Times, Bison World, Julian News, Julian Journal, The Ramona Sentinel and the San Diego Reader.
Chef Jeremy’s most recent projects include a farm to table school lunch program for the Julian School District which began in August, 2013 and has expanded to include after school snacks and weekend packages for underserved families. Watch Chef Jeremy talk about farm-to-table cuisine and the Julian school lunch program on CW6 San Diego.
“In July 2016 I attended the Edible School Yard Program in Berkeley California. Alice Waters who is one one California's Pioneer ‘Farm to Table’ Chefs spear-heads the program with an amazing team. Chef Ann from The Chef Ann Foundation was my teacher, and she opened my mind to a new approach for Farm to School cooking. Jeremy’s on The Hill feeds 180-200 kids a day for the Julian School Districts and provides an after school Super Snack as well. I was fortunate to have breakfast with Alice Waters after eating at her restaurant Chez Panisse the night before,”
Chef Jeremy Manley
He is known as Southern California’s Sustainable Chef as he believes in serving farm fresh, local, organic food and recycling what he can.
Community Supported Agriculture:
Our CSA (community supported agriculture) Program is a great way to get to know your farmers and your food better!
All of our members have the opportunity to tour the farm, learn more about regenerative farming practices and ask lots of questions. We plant crops in harmony with the seasons and tend in a responsible way that benefits our local pollinators.
We never, ever, use any chemicals.
Eat Clean, Eat Fresh, Eat Seasonal and Eat Regional. Your share will vary in size and in context according to these principles. In addition to fresh vegetables and greens, there will often be herbs, cut flowers, fruits and even seasonings.
Thank you for supporting your local farm!