Meet the Team

Nice to meet you.

Jeremy Frederiksen

As Chef de Cuisine for Common Bond Hotel Collection, Chef Jeremy Frederiksen puts his passion for food to practice. Frederiksen’s interest in the culinary arts and hospitality started at a young age, watching his father prepare Sunday suppers. Hosting up to twenty people around the table, the meal was more than a presentation of delicious homemade recipes. Sunday supper was a gathering space full of conversation and friendship. These weekly dinners nourished the body and the soul and were the foundation for Frederiksen’s professional journey.

With a background that also includes Harmony Fields Organic Farm, Frederiksen’s respect for local foodways and collaborations with local farmers is vital to his position as Chef de Cuisine. Along with his expertise in collaborative cuisine, Frederiksen brings his vision for changing the culture of kitchens to Common Bond Hotel Collection. Under Frederiksen’s leadership, the kitchen environment is being transformed into a diverse, professional space that is accessible and approachable for everyone who wants to pick up a knife.

Jeremy Federiksen

As Executive Chef for Paseo, Chef Jeremy Frederiksen puts his passion for food to practice. Frederiksen’s interest in the culinary arts and hospitality started at a young age, watching his father prepare Sunday suppers. Hosting up to twenty people around the table, the meal was more than a presentation of delicious homemade recipes. Sunday supper was a gathering space full of conversation and friendship. These weekly dinners nourished the body and the soul and were the foundation for Frederiksen’s professional journey.

With a background that also includes Harmony Fields Organic Farm, Frederiksen’s respect for local foodways and collaborations with local farmers is vital to his position as Executive Chef. Along with his expertise in collaborative cuisine, Frederiksen brings his vision for changing the culture of kitchens to Common Bond Hotel Collection. Under Frederiksen’s leadership, the kitchen environment is being transformed into a diverse, professional space that is accessible and approachable for everyone who wants to pick up a knife.

Mike Wajda

Acclaimed Chef Mike Wajda brings his signature style and experience to Common Bond Hotel Collection. As Director of Culinary, Chef Wajda’s recipes will flow through the kitchens of each property. With curated menus as versatile as each concept in the Collection, Chef Wajda’s lens brings comfort food to the forefront. For Wajda, Food is intimate. It takes us to another place, brings comfort, creates and stirs memories, and invokes a sense of discovery.
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Formally trained in the Culinary Arts, Chef Wajda graduated from the Pennsylvania Culinary Institute in 2007. As Chef de Partie at Restaurant Gordan Ramsey in New York City, Chef Wajda spent three years developing his craft alongside the world-renowned celebrity chef. With subsequent stints at East Coast hot spots including Craige on Main in Cambridge, Massachusetts, Chef Wajda was offered the coveted spot as Corporate Sous Chef for the Michael Mina Group in San Francisco. At Michael Mina, Wajda assisted in the management of 23 restaurants and over 1500 employees, as well as launching seven restaurants around the world in a single year.

With Ohio roots, Chef Wajda’s appreciation for America’s farmers and locally sourced ingredients is evident in his culinary style, a seamless blend of comfort and contemporary. Sourcing key seasonal ingredients and building partnerships with local purveyors, the Common Bond Hotel Collection kitchens amplify the natural flavor and environment of each community.

Mike Wajda

Acclaimed Chef Mike Wajda brings his signature style and experience to Common Bond Hotel Collection. As Director of Culinary, Chef Wajda’s recipes will flow through the kitchens of each property. With curated menus as versatile as each concept in the Collection, Chef Wajda’s lens brings comfort food to the forefront. For Wajda, Food is intimate. It takes us to another place, brings comfort, creates and stirs memories, and invokes a sense of discovery.

Formally trained in the Culinary Arts, Chef Wajda graduated from the Pennsylvania Culinary Institute in 2007. As Chef de Partie at Restaurant Gordan Ramsey in New York City, Chef Wajda spent three years developing his craft alongside the world-renowned celebrity chef. With subsequent stints at East Coast hot spots including Craige on Main in Cambridge, Massachusetts, Chef Wajda was offered the coveted spot as Corporate Sous Chef for the Michael Mina Group in San Francisco. At Michael Mina, Wajda assisted in the management of 23 restaurants and over 1500 employees, as well as launching seven restaurants around the world in a single year.

With Ohio roots, Chef Wajda’s appreciation for America’s farmers and locally sourced ingredients is evident in his culinary style, a seamless blend of comfort and contemporary. Sourcing key seasonal ingredients and building partnerships with local purveyors, the Common Bond Hotel Collection kitchens amplify the natural flavor and environment of each community.