Meet Jeremy Moscovici

We caught up with the brilliant and insightful Jeremy Moscovici a few weeks ago and have shared our conversation below.

Jeremy, so great to have you with us and thanks for taking the time to share your thoughts with the community. So, let’s jump into something that stops so many people from going after their dreams – haters, nay-sayers, etc. We’d love to hear about how you dealt with that and persisted on your path.
I’m well aware that I’m what people call a “cleaver” when they first see me. I have a strong character and I’m confident in myself and my abilities: I’ve built and forged myself, so I’ve got a pretty hard shell. All this meant that I was either loved or hated during my TOP CHEF FRANCE experience. But Haters rarely have any effect on me, or make me want to do even better, or give me the satisfaction of knowing that I’m exactly where I need to be. For me, haters are fuel for my engine!

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?
At 35 years old, I have already spent 16 years in the restaurant business… So you readily believe me when I say that cooking is a real passion. Freshly arrived in Florida, I offer my services as a Private Chef to realize all your gastronomic desires. Having become a Chef in Paris at only 19 years old, and always looking for a challenge, I chose to confront my creativity, my strength, to the ways of cooking abroad. I flew to London, then to Tokyo and Tahiti. Back in France in 2013, I took charge of a hotel-restaurant in Normandy, which was awarded a Michelin Guide prize, and then returned to Paris where I managed a restaurant.
In January 2015, I made a name for myself during my appearance on the TV show “TOP CHEF”, which led to the opening of an ephemeral restaurant during the Cannes Film Festival, which was also voted “Best table of the festival” that year. It is especially from this moment that my career has known a new aspect in which I will reveal myself: the services as Private Chef. Sometimes on a regular basis with families for many years, sometimes on a more occasional basis with great names from the world of sports, cinema, or politics.
My culinary signature? A creativity nourished by the cultures in which I have immersed myself.
My key word behind the stove? Creation. Always creating, always surprising. Only my risotto with black “venere” rice and truffle parmesan cream is timeless. And when you taste it, you know why…
Never satisfied, always animated, my leitmotiv is to surprise and surpass myself.
Moving to Miami, and more specifically to Coral Gables, is the logical continuation of my adventures and culinary challenges! I am preparing for a new chapter in my life, in keeping with the trust placed in it by the United States and accompanied by my 3 greatest strengths: my family, my talent for cooking and my desire to please you.

If you had to pick three qualities that are most important to develop, which three would you say matter most?
– Proud of who I am and Acknowledgement of my culinary talents – Surrounding myself with caring and motivating people (like my wife and some Chef mentors)
– The willing to take some risks (such as moving in Miami 2 years ago!)

These are clearly the three pieces of advice I’d give to anyone who’d like to get started: know who you are and be proud of what you see, surround yourself with the right people (useful in case of hard times or victories to celebrate!) and take risks (or lose the chance!).

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?
I have lots of business ideas revolving around cooking that I’d like to develop in Miami. If there are any investors interested in this approach… Contact me!

Contact Info:

Image Credits
Stephane ADAM

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