People
Chef Jeremy Lycan
Jeremy began his career at the age of 15 working in a small bistro restaurant in his hometown and starting a small in home catering business. He began an apprenticeship with a Chef who trained Lycan for the next 5 years working in several different styles of kitchens including fine dining, country club and catering. At age 19 he enrolled in the Culinary School at Kendall College, Evanston campus. While in school he studied classical French cuisine along with contemporary and world cuisines. Chef Lycan interned at the Four Seasons Hotel and had the opportunity to work his way through all of the restaurants culminating with a position in the Fine Dining Room. Upon his return to Kendall College from internship, he worked at several small restaurants in the North Shore of Chicago. Upon completion of his degree he was hired by Chef Joel Findlay at 302 West in downtown Geneva. Working under Joel’s closely watching eye for the next three years Jeremy honed his skills in Contemporary American cuisine. He then moved to the San Francisco Bay Area and began working as an Associate Instructor at the California Culinary Academy and quickly became trained to instruct courses including Garde Manger, Baking & Pastry and the Senior Dining Room. Within 2 years Lycan was selected to become Chef Instructor of the Foods of the Americas class, an anthropological and culinary study of cuisines spanning the southern tip of South America through the United States. He then returned to Geneva as Executive Chef of 302 West until its closing months before the opening of Niche.