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Photo Credit: Lauren Lindley Photography

The Executive Chef of Zephyr Cove Resort and Lake Tahoe Cruises, Chef Jeremy “Boomer” Acuña, grew up around food.

He attended Scottsdale Culinary Institute Le Cordon Bleu and later did an internship at Georges at the Cove, a restaurant focused on seasonal and sustainable cooking.  After stints in Scottsdale, AZ and Glacier Bay Lodge in Alaska, where fresh crab off the boat was a nightly treat,  Boomer was brought down to Asilomar Conference Center in Pacific Grove California. As Chef de Cuisine he focused on using local, seasonal, organic, and sustainable products. Never one to stray from a challenge, Boomer made his way to the CIA in New York to take the Pro Chef Tests, passing at the top of his class.  He’s participated for the last four years at the Monterey Bay Aquariums “Cooking for Solutions” – a long weekend dedicated to sustainable cooking practices and will surely be a threat in this competition.

Learn more about the Sierra Chefs Challenge and root for your favorite chef on August 31 at the 5th Annual Sample the Sierra!

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