CINCINNATI - We invite you to dig into our weekly column spotlighting different chefs from the Greater Cincinnati area. Each Sunday, WCPO Contributor Grace Yek takes you into their kitchens and talks to them about their food. The chefs reveal their inspirations, philosophies, and provide a glimpse of their authentic selves.
If there were such a thing as a culinary gene, it would surely be sequenced in the DNA of Jeremy Luers, executive chef at The Phoenix. How else would you explain a kindergarten wunderkind, cooking a hot breakfast all by himself?
"I probably shouldn’t have been using the stove, but I was surprising my mom and dad with breakfast in bed, with eggs and stuff," Luers recalled.
Born and raised in Batesville, Ind., Luers has always loved cooking.
"I've been infatuated with cooking ever since I can remember," he said. From a very young age, Luers was his mother's constant kitchen companion.
"I wanted to crack the eggs, or mix things. It was just something I enjoyed a lot," he said. The future chef's passion for cooking was further fueled by popular cooking shows of the day, like Graham Kerr’s Galloping Gourmet and Justin Wilson’s Cajun Cooking.
Become a WCPO Insider to read about Luers' journey to The Phoenix, check out his list of kitchen essentials, and get the recipe for his favorite recipe to cook at home. Plus, feast your eyes on food photos.
(Story by WCPO contributor Grace Yek. Photos by WCPO photojournalist Kareem Elgazzar)
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