Chef Jeremy Waybright is a seasoned culinary professional with over 25 years of experience. Having lived in 2 countries, 17 states and 20 cities including metropolitan areas such as Austin, Pittsburgh, Columbia, Memphis, Raleigh, and D.C. before settling down in Charleston, SC.
Waybright is the Executive Chef at Tempest, in downtown Charleston.

Chef Waybright attended culinary school at Johnson & Wales University in Providence, RI. After graduating, he moved to Washington, D.C. where his culinary career flourished over the next 14 years. There, he spent time as a Sous Chef at St. Anselm in Union Market, working for famed restaurateur, Stephen Starr, of STARR Restaurant Group. While working for the STARR group, Waybright had the privilege to learn from Top Chef finalist, Chef Marjorie Meek-Bradley.

Chef Waybright then worked with celebrity chefs Michael and Bryan Voltaggio, with Chef Bryan being his biggest mentor and inspiration in his culinary career thus far. Chef Waybright helped run their D.C restaurants, Range and The Voltaggio Brothers Steakhouse for nearly four years.

Waybright describes his cooking style as ‘laid back yet refined,’ finding new favorite ingredients to work and incorporate into his dishes each season. Outside of the kitchen, you can find Chef Waybright playing a round of golf or slinging pizza in the driveway with his family!