Jeremy Umansky's culinary journey began in his grandmother's kitchen, but his passion for culinary preservation took root while working as the land manager on a 40-acre farm in the Hudson Valley. During his time on the farm, he produced award-winning fruits and vegetables and introduced wild edibles, heirlooms, and seeds to the region, which sparked his interest in ecology, sustainability, and local sourcing. In 2007, Umansky joined Slow Food as a co-convivium leader, promoting sustainable food practices and managing community outreach. A year later, he traveled to Italy to lecture on sustainable food systems and worked on an olive farm to deepen his knowledge.

Umansky's passion for food led him from agriculture to the kitchen, starting as the opening chef at a new Hudson Valley restaurant in 2009. After a move to New York City, he became Executive Chef at Fairway Market in Brooklyn, followed by a role with Whole Foods in Manhattan. There, he led an R&D team focused on developing products sourced from local green markets.