Jeremy Sewall


Island Creek Oyster Bar & Row 34
Boston, MA

Jeremy Sewall started his culinary training at the​ ​Culinary Institute of America in New York, where he graduated in 1992. Sewall’s professional career began in Maine at the Relais & Chateau White Barn Inn. Later spreading his wings, and moving to Europe, he worked for the Albert Roux in London and Amsterdam before returning to Boston and accepting a position at L’Espalier. Jeremy then moved to San Francisco, where he spent 5 years as the Chef at Lark Creek Inn in Larkspur, California. During his time at the Lark Creek Inn, Jeremy was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation in 2000.


In 2003 Jeremy moved back to New England and he opened the Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from ​The New York Times ​ , ​Esquire ​ and Gourmet ​ , among others. In February 2006, Jeremy and his wife Lisa (former pastry chef at L’Espalier) followed their dream of opening their own restaurant and opened Lineage in Brookline, MA. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu.


Building on the success of Lineage, Jeremy opened Island Creek Oyster Bar in Boston’s Kenmore Square in 2010. Then in the fall of 2013, Row 34 opened in Boston’s unique Fort Point neighborhood. On a role, he opened a second Row 34 in Portsmouth, New Hampshire in 2015 and a second Island Creek Oyster Bar in Burlington, MA in 2016.


After years in the kitchen, Jeremy released his first cookbook, James Beard Award nominated ​The New England Kitchen: Fresh Takes on Seasonal Recipes​, with co-author Erin Byers Murray in 2014. Then co-wrote a second book in 2016, ​Oysters: A Celebration in the Raw, with Marion Swaybill.


Through Sewall’s restaurants, books, and teaching he is truly dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.