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10 Things to Know About Jeremy Weaver
Stonehill College’s new executive chef talks about building community through cuisine.
Prior to joining the Stonehill College community, Chef Jeremy Weaver provided culinary services for a number of organizations, including restaurants, convention centers, universities and more.
Coinciding with the recent introduction of Bon Appétit, Stonehill’s new dining provider, there are many exciting changes to the campus culinary experience for students as they return to campus for the 2024-2025 academic year. In addition to launching an all-you-care-to-dine program, Dining Services has also welcomed a new executive chef, Jeremy Weaver.
“Each day, I aspire to make the best meals that I can,” he said. “It’s important to me that I’m making food that will help nourish students and enable them to learn. If you don’t feel nourished, you won’t succeed.”
As Weaver and his team work to enhance dining for Skyhawks across campus, here are 10 things to know about him.
Weaver grew up in the South, where his mother inspired him to pursue the culinary arts as a career.
1. He is from the Azalea City. Weaver was raised in Mobile, Alabama, a coastal community on the Gulf of Mexico. The town is the birthplace of Mardi Gras, the last day before the beginning of Lent on Ash Wednesday. “As a child, I always went to the parades, even if it was 20 degrees and raining,” he said.
2. He has a diverse palette. While growing up in the south, Weaver was exposed to many different types of food. Though Cajun food is quite popular among the people of Mobile, the local cuisine also includes Irish, Jewish, and Greek food. “It’s a real melting pot of cultures,” he said.
3. He craves community. When asked to think back on the best meal he has ever had, Weaver points to those throughout his life that have helped him forge connections with others. “When I was very young, I used to go to a church right on the water,” he said. “Afterward, we all ate at a big table, and the food was passed around family style. I always say it, but that’s what food is to me—it’s community.”
4. He was his mom’s sous-chef. Weaver was inspired by his mother to pursue the culinary arts. “I’m the youngest of six kids,” he notes. “Since I was the baby, I was always on my mom’s hip or sitting on the floor of the kitchen banging pots and pans while she was cooking meals for us or helping her by stirring roux for gumbo. Those experiences had an impact on me.”
5. He is a certified culinarian. At 19 years old, Weaver began working in restaurants. After spending several years serving as a line cook, he enrolled at Johnson & Wales University in the hopes of advancing his career. He pursued an associate’s degree as part of an accelerated program on the university’s former campus in Charleston, South Carolina. He later transferred to the school’s Providence, Rhode Island, location to complete a bachelor's degree.
As Stonehill's new executive chef, Weaver seeks to enhance the Skyhawk dining experience. He plans to do this by listening to students and taking their feedback into account.
6. He has honed his “Kraft.” Throughout his culinary career, Weaver has worked for several organizations, including restaurants, convention centers, universities and more. Notably, he worked for the New England Patriots in the early 2000s. “I worked in Robert Kraft’s suite while I was at Gillette Stadium,” he said. “It was a cool environment. Everyone says you’re treated like family there. It’s true. On top of that, I got to make meals for people like Jon Bon Jovi, who was a regular guest of the Kraft family during games.”
7. His students have gone on to greatness. In addition to working as a chef, Weaver has also taught others to cook. He worked for a time at Murphy High School in Mobile, his alma mater. “One of my students went on to two culinary schools and is now running a restaurant for Duane Nutter, a James Beard Award semifinalist,” he said. “That’s a huge bright spot in my career, knowing that a student has gone on to do something good. If that were my only contribution to the culinary world, I’d be happy.”
8. He likes his conversations sunny side up. As Stonehill’s new executive chef, Weaver hopes to forge the same connections with students that he did when he was a teacher. “I love doing omelet stations because the meal you make is tailored specifically to the student, and you get to have a conversation with them while they’re waiting,” he said. “It’s fun to be able to engage with them. Next time they come back for another meal, you can build upon the conversation you had with them before. It’s nice to have that personal touch.”
9. He cooks with a keen eye. Maintaining an attention to detail is an important part of how Weaver operates his kitchen. “I want the first person who is served each day to enjoy the same quality as the 200th or 300th person who’s served,” he said. “That’s something I always keep in mind when I’m working with my team to plan recipes.”
10. He is a good listener. Through his work feeding the campus community, Weaver hopes to find opportunities to help his team grow. “A big part of my role is making sure we’re meeting students’ needs,” he said. “We do that by being receptive to their opinions. It’s the only way we can continue to enhance dining here.”