Jeremy's on the Hill

About the Business

Specialties

Chef Jeremy Manley, offers award winning farm to table cuisine for this destination restaurant, featuring farm fresh local proteins and produce, while also offering culinary delights for vegan and gluten free guests. Our family owned and operated business is proud to offer exceptional service as well as specialty desserts, grass fed meats and produce from farms. Besides our indoor dining room, we have a large patio with beautiful lights. There is another wonderful outdoor area under the large oak tree as well, offering many different dining options for romantic diners, casual meals after a hike, formal banquets, car clubs, family reunions and so much more! Our Certified Sommelier, Brigida Rasmussen, offers an extensive wine list incorporating local, regional and world-wide selections. We feature a wide variety of micro-brewed beers and hard ciders as well.

History

Established in 2008.

Jeremy's on the Hill is an award winning destination restaurant, known for their farm to table cuisine, specializing in local proteins and produce, while also offering culinary delights for vegan and gluten free guests. Besides our awesome Cordon Bleu Chef team in our kitchen, Brigida Rasmussen, Chef Jeremy's sister, a Level Three/Advanced Graduate and Certified Sommelier is back full time at the family restaurant, she is delighted to bring in local and exceptional wines. Jeremy has teamed up with his brother-in-law Joshua Rasmussen at Down the Road Farms to create Jeremy's Garden, a short walk from the restaurant, growing a wide variety of sustainable produce (with absolutely no chemicals or pesticides of any kind) and are delighted to have the most local, fresh, carbon neutral produce of any restaurant in San Diego!

Meet the Business Owner

Business owner information

Jeremy M.

Business Owner

Chef Jeremy embraces a Farm to Table philosophy and our menu changes seasonally to incorporate fresh, local and organic produce from many nearby locations.  Jeremy, 31, and a Cordon Bleu graduate, has been working with food and cooking since the age of ten. He began his career in the wedding catering industry and quickly advanced. Years of  experience and an aptitude for artistry are readily apparent in this young gourmet's creations.