Chef Jeremy Thrasher grew up in Vienna, VA, and began his cooking career at Legal Sea Foods in Tysons Corner. His career brought him to Loudoun County’s Al Tiramisu, under the tutelage of African Chef and restaurateur, Amadou Ovattarra. He later moved to the French Hound under Chef and owner John-Gustin Birkitt then became the Sous Chef at WK Hearth under Justin Garrison. After four years at the Wine Kitchen, he and a colleague started Cure Food Truck. More recently, Jeremy opened 1836 Kitchen and Taproom in Lovettsville, where he specialized in casual, yet elevated, local and seasonal fare before joining West End in April of 2018 as the restaurant’s Executive Chef. Jeremy is an amateur beekeeper, avid Capitals fan, and loves spending time with his German Shepherd Oshie.
Executive Sous Chef – Antonio Gomez
Chef Antonio Gomez is originally from San Salvador, El Salvador. He immigrated to the United States in 2005, settling in Loudoun County, and beginning his restaurant career at Magnolias in Purcellville. There he moved his way up the line. He joined Stoneleigh Country Club as a chef for 10 years, and then went to French Hound. Although Antonio considers himself a self-taught cook, he credits much of his kitchen experience and knowledge to Chef John-Gustin Birkitt, the owner and Chef of the French Hound. Chef Antonio also worked with Chef Jeremy during that time, which made them a natural fit for running the West End kitchen together. Antonio came to West End under Chef Justin Garrison for over a year.