Head chef Jeremy Wayne began cooking in his family kitchen in Pacifica, California before moving to San Diego to cook professionally. After gaining some work experience, he returned to San Francisco to further study and refine his skills in a culinary program at City College.

After graduating, Chef Wayne prepared meals at the celebrated Bohemian Club before choosing to take an internship to study under master Chef Roland Passot at La Folie. Here, apprentice Chef Wayne developed and fine-tuned his skills and technique, and his commitment to learn soon earned him a full-time chef position at La Folie.

In 2013, he was promoted the respected position of Chef de Cuisine , where he oversees daily operations of the kitchen and trains new staff. In 2015, his cooking earned him a nomination for a James Beard Rising Star Chef of the year.