Jeremy Glas

Meet Chef Jeremy Glas. After spending more than 25 years on the customer side, serving in Executive Chef roles at a variety of establishments, Chef Jeremy joined Shamrock Foods as a Business Review Specialist to teach customers how to improve their operations.

A graduate from the culinary school at the Art Institute of Colorado, Chef Jeremy is currently seeking a BS in Food Science from Kansas State University. With a passion for food science and furthering his expertise, his culinary interest focuses on the science of food and how cooking methods and techniques can enhance overall experience and taste. Chef Jeremy is passionate about teaching leadership theory as well as troubleshooting back-of-the-house and front-of-the-house operations, making him invaluable to his growing list of customers.

Chef Jeremy works with many different types of customers, enabling him to offer a wide range of culinary tips and profitability training. Outside of his extensive work experience he is also involved with the American Culinary Federation and International Wine Guild, and has Certified Executive Chef (CEC) certification.

Since joining the team at Shamrock, Chef Jeremy has added to his depth and expertise through many exciting events and experiences, including cooking for Mary Cabela and the Cabelas family at the Cabela Ranch in Sydney, Nebraska; working with celebrity chefs Graham Elliot, Rick Bayless, and Fabio Viviani as part of Shamrock’s EXPO; and participating in the First Annual Markon Chef Summit in Monterey, California.

Outside the kitchen, Jeremy enjoys spending time with his family, fly fishing, and cooking.