Jeremy Adler ‘99 has worked in restaurants since he was 15. He got his start at Pinot Bistro under Octavio Becerra and staged at Spago and Campanile as a teen. Jeremy earned his bachelor’s degree from the Cornell University School of Hospitality, then spent time in Italy learning to cook authentic Italian dishes from various chefs—including his host, Mama Licia, whom he still visits regularly.
Adler returned to New York, where he ran several restaurants over a 9-year span. He worked alongside industry legend Danny Meyer, held management roles at Esca (a southern Italian seafood restaurant), and served as General Manager at EN Japanese Brasserie. He later returned to Los Angeles, where he took on management positions at some of the city’s top restaurants and consulted on several successful launches.
Currently, Jeremy is a partner at Cobi’s restaurant and serves as Senior Regional Director at Resy for Southern California. A hospitality veteran, culinary obsessive, and dedicated Santa Monica Farmers Market regular (he hasn’t missed a Wednesday in years), Jeremy has recently launched his first solo project: Beethoven Market. Inspired by the successes of his past ventures and his commitment to giving back to the neighborhood where he and his wife, Susan, are raising their family, Beethoven Market is Jeremy’s first solo project and most ambitious endeavor yet.
How did your time at Oakwood help to prepare or impact you for your current career, activities, friends, etc.?
I used to drive home during my free period before lunch to pick up a camper stove, knives, food, and present the menu during town hall. My friends from my year helped me develop my business plan, source capital, and put together playlists. Oakwood has been a seminal influence on my career and my relationships. I will be forever indebted to Oakwood.
Did you know what you wanted to study/focus on academically when you graduated from Oakwood?
I’ve been a food restaurant guide since I was 8. I taught cooking classes to my fellow students on Wednesdays and took an independent study on the science of food in my junior year.
Did you have a favorite class or teacher at Oakwood?
I loved ceramics, sculpture, and cryptography.
Did you have any strong mentors throughout your career?
I’ve had influences throughout my career. My dad’s astute ability to negotiate, my mom’s gift of gab, and weekly farmers market visits. I learned about hospitality and how to develop the right culture from Danny Meyer and lots of what not to do from other chefs and operators.
What has your career path been like to get to where you are now?
I’ve wanted to open a restaurant since I was a child. Every step professionally got me one step closer to that goal.
What do you love most about what you’re doing now?
We get to throw a party every night—and that never gets old. Over the years, the relationships I’ve built with guests have grown into meaningful, lasting friendships. I’ve also formed deep connections with the people I’ve worked alongside and the producers and vendors who supply our ingredients. I’m a total restaurant nerd—I love every part of the process.
What advice do you have for young people who want to go into the restaurant industry?
Make sure you understand the not-so-glamorous parts of running a business just as well as the exciting ones. How’s your knowledge of accounting? HR? Know your strengths, and hire trusted experts for the areas where you need support—then actually listen to their advice. It’s okay to be wrong or to change your mind. Feelings matter more than thoughts. If something seems right but doesn’t feel right, don’t do it. If it feels right even when your head isn’t sure, lean in. Let your gut lead the way.
Do you have a favorite moment or a fun memory to share from your time at Oakwood?
The Arts Fest was always a highlight for me. I cooked alongside other students and teachers, and it was a blast every year.
