Pomeroy is U.P. Chef of the Year

chef of year

ESCANABA — The American Culinary Federation-Upper Michigan Culinarians presented Jeremy with the 2017 Chef of the Year award at its annual dinner held Monday evening in Escanaba

Pomeroy, who holds the position of chef de cuisine at Palette Bistro in Petoskey, was recognized for his professionalism and work within the ACF. He was runner-up for the honor a year ago.

The awards dinner was held at Pacinos, as the 2016 Chef-of-the-Year Robin Holmes delivered a special five-course dinner for the attendees. Holmes has been a four-time recipient of the Chef of the Year prize,

Other finalists for this year’s honor included Eric Juchemich, certified executive chef at Gris Gris in Marquette; and Christopher Kibit, certified culinary educator and professor in Northern Michigan University’s College of Technology and Occupational Sciences.

“First off, it’s an honor to be nominated alongside the other two candidates, who have been my two most significant mentors and the reason why I have stayed with this ACF Chapter for the past 11 years,” said Pomeroy, a 1997 graduate of Escanaba High School. “I’m humbled by the recognition. I want to thank my employers and co-workers at Palette Bistro as their support of me has allowed me to remain active in the Chapter as much as possible from 200 miles away. I’m proud to represent the Chapter in everything I do on either side of the Mackinac Bridge.”

The Escanaba native has been actively involved within the local chapter of the ACF having participated in both the OSF Heart of Gold and Heritage dinners, presenter for the chapter’s monthly segment with WLUC-TV’s Morning News, and a chapter board member.

Pomeroy, who earned an associate’s degree in engineering from Bay College, has gained his culinary skills through work experience at the Island Resort and Casino, and Shorts Brewery in Bellaire, and Palette Bistro. He credits the American Culinary Federation’s workshops and online tutorials in helping develop his career. He holds rank through the ACF as a certified executive chef and certification evaluator.

The Upper Michigan Culinarian chapter of the ACF has members who work in restaurants and professional food service throughout the Upper Peninsula and Northern Lower Michigan.