Jeremy Bearman

 Credits Brambilla-Serrani

 Credits Brambilla-Serrani

Rouge Tomate

10 E 60th street
New York
United States

Jeremy Bearman, after his participation in Identità New York in October 2013, will be the protagonist in Milan’s congress in 2014 on two occasions. One of the few starred chefs in Manhattan to be born in the area, he will get on the stage both of the Auditorium and of the hall dedicated to Identità Naturali, his message being too innovative not to give it the maximum space. Jeremy will not be alone and the person who will accompany him, Kristy Del Coro, is not the classic right-hand-man, as a brother, a wife or a sous-chef would be. Kristy is a doctor, a nutritionist.

The whole project under the Rouge Tomate brand, the first restaurant opened in Brussels, the second (and more important) close to Central Park, is so good it has convinced even the Michelin guide’s inspectors, receiving a star is always a pleasure. What makes this chef and his restaurant different is the project behind it, which the managers have summed up in three letters: SPE. In Latin, this acronym stands for Sanitas Per Escam, health through food.

Everything at 10 E 60th Street is based on this concept. It needs to be pointed out, straight away, that Jeremy is hardly a vegetarian, let’s not speak of veganism, and his cuisine is a result of this. His imperative is guaranteeing healthy dishes full of taste, regardless of the choice between meat, fish or vegetables used.

Things haven’t been easy in Manhattan either, because NY has nothing to do with the rest of the United States, it’s a place of its own, but it indeed is in America and this counts all the same and soon or later emerges, for instance, in the diffidence of the clients who either look for vegan places, or if they point to a starred place they don’t want to hear about health at all. However, here is the (winning) secret: Jeremy has to offer dishes that are tasty, beautiful and appetising. They don’t ask him to think only of health, but of pleasure too.

He has previous experiences at Joel Robuchon's Atelier in Las Vegas or in a steak house in San Francisco. It sounds strange “but they were looking for a chef who had no prejudgements, who would be able to work with any ingredient and a vegetarian one would be limited”. Indeed, it is easier for a meat-eating person to widen his horizons to the vegan world than vice versa.

Has participated in

IdentitÓ Milano


Paolo Marchi

born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. twitter @oloapmarchi