Surrounded by the outdoors and a family tradition of bird hunting, Jeremiah's early years set him on the path he remains on today. He picked up cooking from his mother’s kitchen and his grandfather’s grill where he was taught to make the perfect burger patty by matching the size of a baseball.

At the same time, Jeremiah’s family brought him into the world of hunting. For them, hunting is more than a sport—it has to be accompanied with a deep appreciation for the animals. And the way they demonstrate that appreciation is by ensuring the animals have a purpose.

Growing up, my dad taught us that if you kill it, you eat it to honor its life, Jeremiah explains. This lesson stuck with me.

The balance between Jeremiah’s culinary ambitions and his hunting passion defined his young adult years. But the allergy to beef and bovine fats forced Jeremiah to reevaluate his path.

I had to figure out how to live without red meat because, for most people, beef is the only red meat they eat, he says. It was eye-opening, and it led me to explore the big game hunting world, from elk to deer to antelope.

Stepping into the world of big game hunting wasn’t simple. Armed with minimal equipment, Jeremiah set out on a solo hunting trip in Wyoming—a trial by fire. In grueling conditions, he experienced setbacks that would deter the less determined. But he succeeded.

However, even after a successful antelope hunt, Jeremiah found butchering and cooking the meat to be an entirely unique challenge.

It was a frustrating experience, he recalls. I hated the meat's flavor and texture because I treated it like beef.

Remembering his father’s words, Jeremiah refused to give up.

I knew I had to find a way to make it edible, he says.

Jeremiah finally hit his stride after experimenting with flavors. Realizing he could pair the antelope with ginger, garlic, and soy, he created a homemade teriyaki marinade that transformed the meat into a dish his family couldn’t get enough of. This breakthrough set From Field to Plate in motion, blending Jeremiah’s hunting experiences with his desire to feed others.

From that moment, I started experimenting more, going to Wyoming every year to get four or five antelope to fill the freezer, he says. It snowballed into exploring other wild game and eventually led me to quit my job six years ago.

He hasn’t looked back since.

From two passions, a third emerged—guiding others on the trail he blazed. Jeremiah wanted to show others the simple joys of hunting, preparing meat, and cooking for others. He aims to demystify the process, making it accessible to everyone while proving that homemade food beats convenience.

Cooking often seems scary because we watch shows where chefs sweat over crazy dishes, he explains. But here’s the secret: once you understand flavor profiles, cooking becomes natural. Think about fat, citrus, sweetness, and salt. Your taste buds crave variety, and my goal is to hit every flavor note using simple ingredients.

Most important to Jeremiah is what happens after the dish is made and served.

The best part is the silence that follows the first bite. If the room is quiet, you've done a good job, he says.

Jeremiah gives people the tools to see what that silence feels like. From Field to Plate is a collection of all the lessons he’s learned from the challenges he’s faced. Taken together, it’s a blueprint for hunters, butchers, and cooks of all experience levels.

With his company, Jeremiah has cultivated a community that values hard work and simple moments of connection.

To me, the story behind your dinner is more important than the dinner itself, he says. The laughter around the dinner table is what matters. You won't get the same story or emotion from a steak at the grocery store. It's like growing your own vegetables. Even if the tomato is small and not perfect, you'll have so much pride in it because you grew it. Hunters are the same way.

Jeremiah’s respect for animals and straightforward approach to cooking has opened up both worlds to people who may have otherwise never tried it for themselves. The impact of his choice to give up beef, embrace wild game, and share his knowledge isn’t lost on him.

I'm glad it happened, and I'm glad that I was able to find out who I was, humble myself, jump into that pool, and make the biggest splash,” he says. “And there's times that I get back out of the pool, and I do it all over again.

After years of refining his goals, Jeremiah’s North Star can be summed up in one quote.

I want to see how many people I can impact, he says.