Chef Jeremy Cabrera came from humble beginnings and learned from an early age that food was equal to life itself.

At the age of 14, he found himself working in a commercial kitchen and immediately he was hooked on everything gastronomy.

By 21, he was working in Las Vegas as an Executive Chef. Although this was a short stint, he learned valuable lessons. A while later, he helped open Petras Greek Taverna in Las Vegas.Jeremy believes food should be art — that's why it is called culinary arts, not culinary jobs. To him, food should be a cartoon on a plate. He is currently creating that plate, and many more, at Little Saint Restaurant in Healdsburg, California.