Jeremy Leonard Hansen, Executive Chef
Chef Jeremy L. Hansen, owner and executive chef of Santé Restaurant & Charcuterie, began his culinary career working in numerous kitchens by the age 15. At 25, he decided to pursue a career in culinary arts and moved to Portland, Oregon, to attend Le Cordon Bleu. During this time, he volunteered in several restaurants to learn new techniques and to better understand how other chefs ran their kitchens. Throughout his education, an understanding for localism and sustainability began to influence his cuisine.
After graduating with honors, Jeremy moved to New York City to work under Michelin Star Chef Gray Kunz at Café Gray, learning the art behind service and dining at a professional level.
After culinary adventures on both sides of the country, he felt it was time to move back to Spokane and open up Santé Restaurant & Charcuterie with his wife Kate in 2008. Jeremy developed his recipes for charcuterie and continues to practice whole animal butchery with a localism philosophy. Since the inception of Santé, Hansen and his wife expanded the charcuterie program and added the adjoining craft cocktail Butcher Bar in January of 2013.
Chef Hansen has been recognized among his community as a standout chef, receiving numerous accolades and honors. Among those include a 2015 semi-finalist nomination from the James Beard Foundation for “Best Chef
Northwest,” The Inlander’s “Best Chef” 2011 and 2014, and the Inland Business Catalyst “Top 20 most influential people under 40.” He enjoys partnering with local chefs to create unique events, regularly mentors high school and culinary students, and serves on discussion panels relating to food ethics. Recently Chef Hansen created and hosted the first annual Chefs Week PNW, bringing several chefs, breweries, and winemakers together for various events throughout the week.
In August of 2013 and March of 2015, Hansen and his culinary team prepared dinners at the esteemed James Beard House in New York City. He is looking forward to another dinner in October of 2016, along with being featured in a competition at the 2016 StarChefs International Congress in Brooklyn. Other noteworthy accolades include top place charcuterie honors at the Good Food Awards in 2014 and 2016 and inductions into the Best Chefs America and Butcher’s Guild.
He and his wife Kate opened Common Crumb Artisan Bakery in January of 2015. Future projects include Inland Pacific Kitchen, a basement whisky den, and a catering company. He is looking forward to the progression of the culinary scene in eastern Washington.