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Jeremy Armstrong

Executive Chef of Research & Development

Chef Jeremy Armstrong is at the helm of the Sunbasket menu featuring about a dozen cuisines a week. He was a picky eater when he was a kid. What changed his game? As a student at the California Culinary Academy, he made a promise: taste everything.

Career Highlights

Brown Sugar Kitchen, Oakland, CA

SusieCakes Bakeries, San Francisco, Greenbrae, Lafayette

Press Appearances

I love that food brings people from all walks of life together.

How does your experience or approach fit in with Sunbasket's values?  I grew up in the suburbs of Minnesota. I ate a lot of meat and potatoes with the occasional boiled vegetable topped with Velveeta. Then I went to culinary school in San Francisco and became a chef at a Southern food restaurant in Oakland. The Sunbasket value that resonates most with me is that we cook with a variety of flavors—meaning lots of cuisines and a culturally diverse team. 
How would you describe your approach to recipes?  When I develop recipes at Sunbasket, you can usually count on my dishes going in one of two directions...either a healthy take on a comfort classic, or bold flavored renditions of cuisines from around the world.  What is your idea of perfect happiness?  A little house on a beach in Hawaii with a tropical drink in hand, cooking up delicious Hawaiian food for friends and family. 

Meet more of the team

Kate Langheim

Sous Chef

Meet Kate

Sofia Yokosawa

Executive Sous Chef

Meet Sofia

Chelsea Olsen

Sous Chef

Meet Chelsea

Justine Kelly

Co-founder and Executive Chef

Meet Justine