KING BEE is inspired by the Acadian culinary tradition. Focusing on seasonality and flavor, the menu is a contemporary interpretation connecting the lineage of Louisiana country cooking to its predecessors in the Canadian Maritimes and France.

King Bee is a collaboration among three principals: Jeremie, Ken and Eben.

Chef Jeremie Tomczak began his career at Laurent Tourendel’s Cello before working under Nils Norén and Marcus Samuelsson at Aquavit, where he ultimately became Sous Chef.  In 2008 Jeremie joined the French Culinary Institute as Executive Chef of Event Operations, developing a wide variety of menus alongside internationally recognized guest chefs. Jeremie returned to work with Samuelsson as opening Chef de Cuisine at Red Rooster and Ginny’s Supper Club. Jeremie has competed in the Bocuse d’Or USA.

Ken Jackson was a founding partner and Beverage Director at Herbsaint restaurant in New Orleans.   Since relocating to NYC, he has worked with the nationally recognized cheese programs of Fairway Markets and Murray’s Cheese.  Ken is a former seat holder on the Board of Directors of the American Cheese Society.

Eben Klemm is a beverage consultant behind a range of cocktail programs such as Pearl & Ash, Ginny’s Supper Club (Samuelsson Group), and the American Trade Hotel in Panama (Ace Hotel Group). For eight years he oversaw the bar beverage program for BR Guest.  A former molecular biologist, Eben is the author of The Cocktail Primer (Andrews McNeel, 2009).