Professional Chef
Jeremy Loya
Chef Jeremy Loya is a Chicago-based private chef and restaurant consultant with a 15-year culinary career spanning Chicago, Los Angeles, Scottsdale, and Dallas. His work blends professional experience with a modern, intentional approach to food, focusing on clarity of flavor and thoughtful technique.
Professional Background
Kendall College, Chicago
Chef Jeremy offers a full-spectrum culinary and hospitality service—everything food-related, at any scale. His work spans intimate in-home dining to large corporate events, combining fine-dining technique with flexible, guest-focused execution.
Core Specialties Include:
• Private Dinners & Tasting Menus – From casual family meals to refined, multi-course seasonal menus with restaurant-level presentation.
• Weekly Meal Prep – Customized, consistent programs built around nutrition, lifestyle goals, and client preferences.
• Drop-Off Catering – Elevated, ready-to-serve meals for families, holidays, celebrations, and gatherings.
• Parties & Special Events – Birthdays, anniversaries, cocktail events, and large celebrations with curated menus and full execution.
• Weddings & Large-Scale Catering – Capable of serving 50–100+ guests, managing logistics, staffing, and culinary production.
• Corporate Catering – Executive lunches, off-site meetings, brand activations, and high-volume service while maintaining quality and consistency.
• Restaurant Consulting – Menu development, seasonal menu changes, systems, staffing, recipe implementation, and operational support.
• Hospitality Consulting – Opening playbooks, cost systems, kitchen design support, and guiding operators through concept development.
-Bib Gourmand 2012-2015, Chicago
-Top 100 Restaurants in America 2018, Los Angeles
-Top 10 Country Clubs in America 2021 Scottsdale
-Forbes Best Restaurants 2023, Dallas
Serv Safe
Allergen Certification
• Built a thriving private chef practice beginning in 2023, serving clients across Chicago with weekly meal prep, intimate private dinners, family-style drop-offs, holiday menus, and large-scale events for up to 100 guests.
• Developed deep, long-term client relationships through consistency, reliability, and highly personalized culinary service—maintaining a strong roster of repeat clients for two consecutive years.
• Executed a wide range of events, from casual in-home dinners to luxury multi-course tasting menus and high-volume catering, delivering fine-dining technique in approachable, guest-focused formats.
• Expanded into consulting, contributing to major projects across the country, including:
• A Michelin-Key luxury hotel in Jackson Hole, Wyoming (culinary consulting, menu development, systems).
• A digital hospitality brand launch in Miami, helping build a scalable, delivery-driven menu program.
• Collaborating with a national hospitality group, providing menu development and staff training support.
• Continued to work in Chicago—my favorite city—consulting with local restaurants on seasonal menu changes, operational improvements, and guest experience upgrades.
• Played a key role in opening a new restaurant in Lincoln Park, serving as a BOH consultant for full menu build-out, recipe development, kitchen systems, order guides, prep lists, and staff training.
• Established JRL Hospitality as both a private chef and consulting brand, unifying private dining, menu development, restaurant openings, and culinary strategy under one consistent vision.
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Fun Facts
Meet Jeremy Loya
What's your favorite restaurant?
My favorite restaurant is Monteverde. I’m lucky that it’s in my neighborhood, but more than that, it consistently serves some of the best Italian food in Chicago
Why did you want to be a chef?
I wanted to become a personal chef because, throughout my career, the parts of hospitality I loved most were cooking great food and genuinely connecting with the people I was serving. Being a private chef allows me to do both every day.