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 – Tarek Kipry
Chef Tarek Kipry was born and raised outside of Heidelberg, Germany where he lived for the first 10 years of his life. Tarek’s culinary career began at Forlano’s Market working as a dishwasher under Chef Nick Forlano. The restaurant focused on local and homemade food which is what sparked Tarek’s passsion. He has had the privilege of working and learning from several local chefs including Vaughn Skaggs formerly of Market Salamander, Todd Grey with Equinox, Derek and Amanda Luhowiak of The Whole Ox , Justin Garrison formerly with the Wine Kitchen and Joan Wolford with Savoir Fare. Tarek also co owned Cured Food Truck with Executive Chef and good friend Jeremy Thrasher. In his free time he enjoys to spend time with his wife Lyndse and two kids Finnley and Annalee. He also enjoys to bowl with his parents Gaby and Bernd, golf and forage. Tarek joined the team at West End in November of 2019.
