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Jeremy Valentine has a diverse work experience in the culinary industry. Jeremy started their career as a Cook 1 at Mountaineer Casino Racetrack & Resort, where they gained experience in various areas such as prep cooking, sauce making, and catering. Jeremy then worked as a Chef de Partie at The Lake Club, honing their skills further. Jeremy later joined AVI Foodsystems as an Executive Sous Chef, where they stayed for seven years. Currently, they are working as the Head Chef at Wellington Hospitality Group.

Jeremy Valentine attended Le Cordon Bleu Institute of Culinary Arts-Pittsburgh from 2006 to 2007, where they earned an Associate's degree in Culinary Arts/Chef Training. During the same time period, they also attended Pennsylvania Culinary Institute, where they obtained an Associate's degree. The field of study for the degree from Pennsylvania Culinary Institute is not provided.