My wife, Kimberly, and I realized a long-standing dream with SoCo Farm and Food in Wilson, NC. Rather than choose among being a bed and breakfast, a farm and a food destination, we incorporated all three. We offer our guests a relaxing, picturesque escape and great food at our home on a working, 11-acre farm.
My wife loves the southern farm life as much as I love to cook. It was a perfect marriage, for us and for SoCo.
We are deeply grateful for our guests, current and future: our friends and friends-to-be, without whom SoCo Farm and Food would not exist.
THE CHEF – JEREMY LAW
I began cooking with my mother when I was four. It formed my view of good food as something that brings people together, nourishing them physically as well as emotionally.
While growing up, I was most in my element in the kitchen and I quickly became adept at cooking from my heart. Unfortunately, I lacked much of the knowledge and techniques of a professional cook.
That changed when I was hired by the kitchen at Triana, a Spanish restaurant in Boulder, Colorado. It belonged to Chef James Mazzio—a Food and Wine best new chef in 1999. Within a year I became the sous chef. If being a sous chef doesn’t burn you out and put you off of professional kitchens, nothing will. For me it only intensified my love for the job.
Spanish led to Cajun and Cajun led to Asian fusion when I later worked with another accomplished award-winner, Chef Duy Pham, during his tenure at Flow in Denver.
Every kitchen experience was part of the process, but when I began working at top-ranked Chef and the Farmer in Kinston, NC, SoCo became a distinct possibility.
Chef and the Farmer had been Kimberly’s and my favorite dining spot for years. Joining the restaurant’s family was a natural fit, and becoming Chef Vivian Howard’s sous chef was an honor. Working intimately with Chef Howard’s clever, locally sourced and ever-changing menu was as educational as it was inspiring. It was also a brilliant introduction to the staggering selection of ingredients North Carolina has to offer.
Through more than a decade of working with great teachers, I’ve found my own food. I’m still the enthusiastic four-year-old cooking alongside my mother, but, I’ve been tempered and focused by the wisdom of my professional mentors.
I look forward to feeding you here at SoCo.
Thank you,
Chef & Owner Jeremy Law