team

Jeff Cerciello

Jeff Cerciello
Chef-Owner

A native Californian who grew up in Southern California, Jeff Cerciello embraces all the golden state has to offer. Jeff is an alumni of Michelin-star restaurants elBulli and The French Laundry. He established himself as Director of Casual Dining during his fourteen-year tenure at The Thomas Keller Restaurant Group and opened the trios of Bouchons and Bouchon Bakeries, and conceptualized and opened Ad Hoc. Throughout his career Jeff has created unparalleled relationships with California farmers and artisan producers. Through Farmshop, Jeff tells their story which evolves week by week and season to season.

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Brian Reimer

Brian Reimer
Culinary Director

Born and raised in Northern California, Brian’s culinary life was naturally derived from his paternal roots in agriculture and his maternal linage of fisherman, dairymen and farmers. During the last two decades, Brian has traveled the world working with Cal Stamenov, Thomas Keller, Michel Rostang, Jean Paul Vigato, Michael Schlow and Daniel Boulud. Under Daniel Boulud, Brian became the youngest and one of the few Americans to work as Executive Sous Chef at his namesake restaurant and moved on to open Chef Boulud’s Beijing and Singapore restaurants. Working at Farmshop gives Brian the chance to demonstrate his understanding of global cuisine and to connect artisan producers to the community.

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Jeffrey deLeon

Jeffrey deLeon
Group Pastry Chef

Hailing from Orange County, Chef Jeff deLeon has found his way back to his native southern California by way of a twisting route through Bouchon (spending time at Yountville, Las Vegas, and helping open Beverly Hills) with stops in Wynn’s Alex restaurant and most recently the Grand America Hotel’s La Bonne Vie in Salt Lake City, UT. Chef deLeon brings a passion for finely crafted pastries and desserts along with an unparalleled sweet tooth leading Farmshop’s pastries & viennoiserie, desserts, and wholesale baked goods forward.

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Juan Ramirez

Juan Ramirez
General Manager

Juan is a native New Yorker who was born and raised in Queens, New York. Growing up in a South American household, the center of the home was the kitchen and he always found himself watching his mother and grandmother cook for his family. He graduated from Lehigh University with a BS in Chemistry and attended the Culinary Program at the Culinary Institute of America.  Juan has worked at Tribeca Grill, Bar Boulud New York, Bar Boulud London, Oblix and ROKA Aldywch. Farmshop allows Juan to create a precise and relaxed environment which is a culmination of his experiences to date.

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Jacob Wetherington

Jacob Wetherington
Executive Sous Chef

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Alan Pinkard

Alan Pinkard
Restaurant Manager

Originally from Georgia, Alan’s love of hospitality inspired him to work in restaurants. He is a Level 1 Sommelier who studies wine when not at Farmshop. David has worked at the Orange Hill Restaurant and the Ralph Brennan Restaurant Group.

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