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Jeremy Loya

Professional Chef

Chicago, IL

Also serves: Phoenix, AZ • Los Angeles, CA • Miami, FL • Jackson, WY • Dallas, TX • Charleston, SC

15 years of professional experience

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 deep professional experience with a modern, intentional approach to food, emphasizing clarity of flavor and thoughtful technique. Grounded in hospitality, Chef Jeremy prioritizes building genuine relationships with his clients. He believes trust and clear communication are essential to creating seamless, elevated experiences. By understanding each client’s preferences and goals, he is able to lead with confidence, adapt in real time, and deliver events that feel personal, well-executed, and effortless from start to finish.

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Professional Background

Kendall College, Chicago
15 years of professional experience
Chef Jeremy Loya specializes in restaurant-quality in-home dining, private events, and catering, alongside restaurant consulting focused on execution, systems, and service standards.
Michelin Bib Gourmand 2012-2020, 2022
Top 100 Restaurants in America 2018
Top 10 Private Clubs in America 2021
Forbes Best Restaurant in America 2022
15 years of professional culinary experience across Chicago, Los Angeles, Scottsdale, Jackson Hole, Miami, and Dallas
Background spanning fine dining, high-volume restaurants, private clubs, and in-home private events
Private chef for intimate dinners, celebrations, and catered events with a restaurant-quality standard
Consultant to restaurant owners focused on execution, systems, and hospitality-driven operations

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Also serves: Phoenix, AZ • Los Angeles, CA • Miami, FL • Jackson, WY • Dallas, TX • Charleston, SC

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.

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