Chef Jeremy Fogg has been in the culinary industry for almost 20 years. After graduating from Le Cordon Bleu in 2008, he worked for various hotels in the Orlando area before moving to New Orleans in 2013. He gained notoriety as the Pastry Chef for Emeril Lagasse’s flagship restaurant, where he also assisted with the opening of two more Emeril’s restaurants and traveled with Chef Emeril to events around the country.
His work at Emeril’s caught the attention of casting directors, which led him to appear on multiple Food Network competitions including Chopped Sweets, Beat Bobby Flay, and Best Baker in America. He has worked with notable chefs such as Daniel Boulud and Jacques Torres, and has participated in activations with the World Central Kitchen in New Orleans and Poland.
The restaurant closures brought on by the pandemic meant Fogg had to pivot to new opportunities. He began teaching pastry courses at the local culinary school and started hosting popups at coffee shops and farmers markets. These popups became the foundation for a bakery idea: Mae’s Bakeshop. In 2024, he opened that bakery in Uptown New Orleans. It was a quaint neighborhood spot sharing signature items like biscuits and cinnamon rolls based on old family recipes to honor the women in his family who had passed away.
Despite having to close his bakery after just one year, he found a path forward as the Executive Chef for French Truck Coffee overseeing their in-house pastry and culinary operations for their locations in New Orleans, Baton Rouge, and Memphis. In his spare time he works as a private chef for weddings and events, and he is a brand ambassador for Callebaut Chocolate.