A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with family feasting on lobsters, clams, chowders and other New England specialties.

After graduating from the esteemed Culinary Institute of America with honors, Sewall returned to Maine and worked at the White Barn Inn, in Kennebunkport, a Relais and Chateau property. The European values of the Inn made his move to Europe a natural one. After working in various restaurants in London and Amsterdam, he returned to Boston and began working at the famed L’Espalier, known for their exacting standards and classic French applications.

A stint as an Executive Sous Chef for a Fortune 500 company’s executive dining room and Sewall was off to the West Coast, where he was immediately recognized for his technique and passion by Bradley Ogden, the Chef-owner of the Lark Creek Inn, in Larkspur, California. Hired as Sous Chef, he was quickly promoted to Chef in 1999.

In 2000, just one year after his promotion to Chef at the Lark Creek Inn, Sewall was one of five chefs across the country to be nominated as a Rising Star Chef in America by the James Beard Foundation.

He moved back to the East Coast to open Great Bay Restaurant in Boston as Executive Chef where he and the restaurant garnered many accolades from the New York Times, Esquire, Gourmet and the Boston Globe.

He left Great Bay to follow his dream of opening his own restaurant. In lat February of 2006, Sewall and his wife Lisa former pastry chef at L’Espalier together opened Lineage. Located in the heart of Coolidge Corner, Brookline, Massachusetts, Lineage takes its name from Sewall’s own ancestor Judge Samuel Sewall of the Salem Witch Trials fame who owned most of what is now called Brookline in the late 17th century. The Sewalls have returned home.

Sewall uses his appreciation for fresh ingredients to create a personal interpretation of modern American cuisine. In the short time Lineage has been opened it has received much local and national praise, including “Restaurants Top Tables” in Bon Appetit. “Best Dessert” from Boston Magazine and Sewall was recognized as “Boston’s Best Rising Star” by the Improper Bostonian.






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