Chef Biography

Jeff Lindemeyer

As a child, Chef Lindemeyer loved gardening with his grandfather. Together, they would use the fresh vegetables when cooking his grandpa’s favorite chili. Lindemeyer really got his start in the restaurant business at Orchard Tree Family Restaurant in Celina, Ohio when he was fifteen. He began by doing dishes and bussing tables. He was soon moved to the cook line, which is where he discovered his passion for cooking. He worked there until he graduated high school, after which he attended culinary school while working the third shift at Denny’s. Following his graduation from Pennsylvania Culinary Institute in 2000,Lindemeyerbegan his career with Cameron Mitchell Restaurants at Mitchell’s Steakhouse in the Crosswoods area. After working as a line cook at Mitchell’s for a year, he was promoted to sous chef. In 2004, he opened Cameron’s Steakhouse in Birmingham as the Executive Chef, and in 2007 he opened Ocean Prime Troy. Two years later, he moved back to the Columbus area and has been working at Mitchell’s Ocean Club. He says his favorite part of working at Ocean Club is cooking great food that is executed perfectly and getting to know great people.

Lindemeyer’s favorite style of cooking is braising meats and barbecue. Those specialties are a major hit with his friends and family, who request his barbecue ribs whenever they have the chance. There are a couple things he always keeps in his kitchen: A good non-stick pan for cooking eggs and Morton Nature’s Seasons®Seasoning Blend, which he says is a great seasoning for almost anything. When he’s not cooking, his favorite pastimes include playing with his daughter and two sons, camping and fishing.

Jeff Lindemeyer was awarded Executive Chef of the year by Cameron Mitchell Restaurants in 2005. His advice for aspiring chefs is: “Don’t be afraid to make mistakes, just make sure you learn from them and grow. We are in the people business; take care of your people and they will take care of you.”