Executive Chef, Zephyr Cove Resort
Jeremy “Boomer” Acuña, a native of San Diego, grew up enveloped in the culinary world. His mother owned her own catering company, which gave him first hand insight into what it takes to succeed in the culinary business.
Jeremy was awarded an Associate’s degree from Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona. Upon graduation, he returned to San Diego and began his professional cooking career as an intern at Georges at the Cove, a fine dining waterfront restaurant in La Jolla, where he began developing his own style of seasonable and sustainable cooking.
Jeremy returned to Arizona after his internship, gaining experience in his craft as a Sous Chef at various restaurants in the Scottsdale / Phoenix area. At one of these restaurants, Terravita, the Executive Chef informed Jeremy that everyone in his kitchen absolutely had to have a nickname. From then on, Jeremy was also known as “Boomer.”
Always looking for opportunities to learn and grow in his craft, Jeremy joined Aramark at Glacier Bay Lodge near Juneau, Alaska. Being able to use locally sourced ingredients indigenous to the area such as wild mushrooms, wild Alaskan salmon and halibut, and even crab right from the Glacier Bay dock was a new and exciting experience. From there, he relocated with Aramark to Asilomar Conference Center in Pacific Grove, California. As Chef de Cuisine, he was able to take full advantage of Asilomar’s location near Monterey, and continue his focus on local, seasonal, organic and sustainable products. While at Asilomar, Chef Boomer also travelled to the Culinary Institute of America in New York City where he was tested and certified as a Pro Chef 1 & 2. He has also participated in the Monterey Bay Aquarium’s Cooking for Solutions annual event, where chefs are dedicated to exploring sustainable cooking practices.
Recently, he accepted the position of Executive Chef at Lake Tahoe’s Zephyr Cove Resort. In his new home, he is excited to bring his experience in sustainable and locally sourced cuisine to the local residents and tourists who flock to the Lake Tahoe shores.
In the short period of time that Jeremy has been at Zephyr Cove Resort, he has participated in the annual Sample the Sierra Cook’s Challenge and won the Best Restaurant award in a field of 19 competitors at the Soroptomist International of South Lake Tahoe, Evening of Food & Wine Tasting.