Jeremy Medina has been with Concorde Entertainment Group for seven years, but his cooking story widened significantly before he ever set foot in a Concorde kitchen. Prior to returning to Canada, he spent two years living and cooking in Melbourne, working in some of the city’s most demanding kitchens, including Attica, Osteria Ilaria, and Amaru, where precision, restraint, and repetition were non-negotiable.

Jeremy joined Concorde in 2018 as a line cook at Pigeonhole and steadily worked his way through the ranks. At Model Milk, he progressed from the line to CDP before stepping into the pastry department, where he spent a year helping bring consistency, structure, and calm to a demanding program. He later returned to the savoury side as Sous Chef before being tapped to lead the kitchen at Sky 360, guiding the team through a period of transition and growth.

For the past three and a half years, Jeremy has been the Head Chef at Barbarella, overseeing a large, fast-moving kitchen serving coastal Italian cooking at serious volume. The role demands range, clarity, and leadership across a big team, night after night, and it’s where Jeremy has fully come into his own.

Outside the kitchen, he splits his attention between guitars, plants, and an ever-deepening interest in watch-making.