Rising Star Chef Jeremy Lieb of Jeff Ruby Culinary Entertainment - Biography
2005 Las Vegas Rising Star Chef Jeremy Lieb brings more than 20 years of fine-dining experience to Jeff Ruby Culinary Entertainment as Chef.
Lieb 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 Stagiaire 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. He discovered several opportunities in Las Vegas though, and 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.
Next, 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 was 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. Today, he is the Corporate Chef for Jeff Ruby's Culinary Entertainment group in Cincinnati, OH.