Chef Jeremy Law was raised as a “military brat,” which meant frequent moves and a lot of new, exciting food in the U.S. and Europe. With parents who were foodies before the term became ubiquitous, he fell in love with food and witnessed the power great cooking had in bringing people together.
Jeremy spent much of his childhood in the family kitchen. In 1999, he began cooking professionally with Food & Wine Best New Chef James Mazzio in Boulder and later Denver’s Top Chef Duy Pham. After several years cooking in Denver, Jeremy met a wonderful, food-loving North Carolina girl and moved east. In Kinston, he was fortunate to serve as Vivian Howard’s sous chef during more than a year at her acclaimed Chef and the Farmer.
For the past eight years, Jeremy and his wife Kimberly have happily run the 11-acre SoCo Farm and Food in Wilson – serving scratch-made dinners, hosting weddings, and tending their large garden and fruit orchard, while also raising bees, ducks, chickens, turkeys, quail, goats, and horses (with a few dogs and cats thrown in for good measure).
Jeremy and Kimberly are honored to help the Polka Dot Mama Melanoma Foundation promote prevention, as well as help patients and their families because the couple has been personally impacted by cancer. The couple lost Kimberly’s uncle and Jeremy’s mother to cancer, and Jeremy’s father is currently fighting the disease.