Chef Jeremy Glover from Raleigh Wine Bar and Market in Portsmouth, NH


My name is Jeremy Glover. I have always known that I wanted to cook. I have developed my craft by attending culinary school, working in various types of restaurants and seeking out opportunities to Stage at restaurants purely to learn. I have worked at Pesce Blue, Cava, and Demeter’s Steakhouse, all of Portsmouth, NH. I spent a short time at a French restaurant, Café Campagne, in Seattle, WA. For the past few years, I worked at Ceia Kitchen and Bar in Newburyport, MA. I took a short hiatus from Ceia to be the executive chef at a Cloudland Farm, a farm to table restaurant in Vermont. Shortly after returning to Ceia, I was promoted to be the executive chef. At Ceia we prepared Portuguese and coastal European dishes. I had many wonderful experiences while working at Ceia, including cooking Thanksgiving dinner at the James Beard House in 2015.

Throughout my career, I have been fortunate to work with chefs that have inspired and nurtured my own culinary interests. I’m particularly fond of whole animal butchery and utilizing all the parts. I enjoy using local product as often as possible and I believe in a changing menu that celebrates the current season.

Currently, I am about to be running the kitchen at a new restaurant coming to downtown Portsmouth. Raleigh Wine Bar and Market will be opening soon. We will be doing small plates with an approachable luxury feel and using local ingredients as much as possible.