Jeremy Frederiksen

As Chef de Cuisine for Weyland Ventures’ Common Bond Hotel Collection, Chef Jeremy Frederiksen puts his passion for food to practice. Frederiksen’s interest in the culinary arts and hospitality started at a young age, watching his father prepare Sunday suppers. Hosting up to twenty people around the table, the meal was more than a presentation of delicious homemade recipes. Sunday supper was a gathering space full of conversation and friendship. These weekly dinners nourished the body and the soul and were the foundation for Frederiksen’s professional journey.

With a background that also includes Harmony Fields Organic Farm, Frederiksen’s respect for local foodways and collaborations with local farmers is vital to his position as Chef de Cuisine. Along with his expertise in collaborative cuisine, Frederiksen brings his vision for changing the culture of kitchens to Common Bond Hotel Collection. Under Frederiksen’s leadership, the kitchen environment is being transformed into a diverse, professional space that is accessible and approachable for everyone who wants to pick up a knife.

Frederiksen works with Director of Culinary Mike Wajda, bringing to life Chef Wajda's farm-to-table creations. Prior to joining Common Bond Hotel Collection, Frederiksen worked alongside Chef Mike Wajda at Everyday Kitchen and Proof on Main.