Jeremy began his culinary journey in 1992 when he graduated from the Milwaukee Area Technical College in Wisconsin with a degree in Culinary Arts. After completing his degree, Jeremy served as Chef Tournant at the Yacht and Beach Club Resort in Walt Disney World followed by a position as a Stagaire at La Côte D’Or in Salieu, France. He then went on to become Sous Chef for The Maisonette, a Mobil Five Star restaurant in Cincinnati, Ohio, where he spent the next five years refining his classical cooking techniques.
In 1998, Lieb found his way to New York to train under acclaimed chef Daniel Boulud. He quickly rose through the ranks to become Chef de Partie at Restaurant Daniel and then helped to open the famed Café Boulud.
At the turn of the century, Jeremy discovered several opportunities in Las Vegas. He worked as Executive Sous Chef at The Mansion at MGM Grand, the crown jewel of intimate resorts. He then moved to the opulent Ritz-Carlton Lake Las Vegas as the Chef at Restaurant Medici.
Following his position at Restaurant Medici, he moved to Bellagio to become Sous Chef at the internationally recognized Le Cirque and eventually Chef de Cuisine. In 2004, Lieb was promoted to Executive Chef. In this role, he is responsible for menu development, food preparation and kitchen operations for the restaurant.
Chef Lieb’s passion and culinary expertise have helped both Le
Cirque at Bellagio and Restaurant Medici at the Ritz-Carlton to earn the
coveted AAA Five Diamond Award.