Jeff Gimmel runs Swoon Kitchenbar with his wife, Nina, in Hudson, NY. After attending culinary school at Johnson & Wales in Providence, Rhode Island, he became a chef in Newport RI, exploring his passion for the clean flavors of the ocean. In 1994, Jeffrey studied in the South of France with acclaimed chef Roger Verge at Le Moulin De Mougi, and upon returning to Manhattan became chef and partner of the French-American bistro Savann Est, before becoming executive chef of the midtown institution, Michaels. After a few ventures with his wife in Nantucket and New Zealand, they opened Swoon. Jeff continues to pursue his avid support of the local sustainable agriculture movement there, and his passion for organic/naturally grown produce, poultry, meats and seafood.