The Presidents Room


Chef Jeremy Luers

The Chef

Chef Jeremy Luers grew up in Batesville, IN.  Chef held his first restaurant job at the popular German restaurant and inn, The Sherman House. This restaurant is a landmark in the small town and was very influential to Luers growing up. Later, Luers ventured to culinary school where he discovered his passion for Italian cuisine. He refined his craft while working at Mario Batali's much celebrated Italian restaurant, Babbo, and truly fell in love with Italian and Mediterranean fare. Upon returning to the midwest, Luers worked for a number of years at Cincinnati’s own top Italian restaurant, Boca, and also was an important contributor to the concept and menu behind Enoteca Emilia in O'Bryonville.

The Sous Chef

David Saffles joins us from The Palace where he was former sous chef. Interesting enough, his culinary experience started years ago in the very kitchen he's in today. He worked for our sister restaurant The National Exemplar, later was hired by Chef Luers at Enoteca Emilia, and found his love for fine dining cuisine at The Palace. We are lucky to have him as a huge creative influence along side Chef Luers.


The Cuisine

The Presidents Room is a modern American restaurant with lasting German and Italian influences showcased in new and original ways. The inspiration behind the concept derives from a combination of the chef’s childhood and culinary backgrounds, along with Saffles fine dining experience. Using contemporary techniques with an old world root, the menu will draw upon the our chefs' experiences to introduce a genuine and unique dining experience to its guests.


The cuisine at The Presidents Room will be sourced from only the highest quality vendors both locally and abroad, offering a truly unique experience while being surrounded by elegance of an architectural icon.