We look forward to reopening and hope to sea you soon!
Stay connected with us for updates.

Stay Connected!

Menus

Beverage Menu

Dip into our drinks! Port inspired beverages to liven up your spirits.

Happy Hour Menu

Dive into happy hour! Enjoy drink specials and half off specials on our small plates.

Food Menu

Our raw bar and small plates menu is a great way to experience all that High Dive has to offer.

Welcome to the place where saltwater calls your name!

"High Dive is inspired by our travels, our experiences working in some of the country’s most respected kitchens, and the desire to create a gathering space that celebrates ingredients from our waters."

- Jeremy and Cindy Bearman

Our Story

Welcome to High Dive Seafare & Spirits, a small plates seafood restaurant from husband and wife team, Jeremy and Cindy Bearman.

Located at Rosemary Square in the heart of West Palm Beach, High Dive is a destination where you can share food amongst friends and experience creative takes on familiar flavors and seafood classics.

Dive in and experience our genuine hospitality and coastal vibe.

"High"

Our commitment to sourcing exceptional product, respect for our craft, and dedication to providing genuine hospitality

"Dive"

A seafood-focused menu, defined by what’s freshest. A cocktail program that reflects coastal cities and ports from around the world

Meet the Team

Jeremy Bearman
Executive Chef / Partner
Jeremy Bearman
Upon graduating from Cornell's School of Hotel Administration Jeremy decided to follow his passion for cooking. After honing his skills at some smaller restaurants, he joined the opening team at Daniel Boulud's Bistro Moderne in NYC.
Over the next three years he worked his way up to the position of Executive Sous Chef under his mentor, Jean Francois Bruel. Jeremy went on to work as the Executive Chef for the Ritz Carlton in Las Vegas and then as an Executive Sous Chef for Joel Robuchon's L'atelier in The MGM. Jeremy opened Lark Creek Steak in San Francisco where Esquire Magazine named it one of the best new restaurants of 2007.
Upon returning to NYC in 2008, he opened Rouge Tomate as the Executive Chef earning the restaurant a Michelin Star which they retained for six consecutive years under his leadership. Jeremy also opened Malliouhana-an Auberge Resort on the Carribean island of Anguilla and One Door East in Fort Lauderdale. In 2017, Jeremy and his wife Cindy opened their first restaurant together, Oceano Kitchen in Lantana, Fl. The 40 seat Oceano Kitchen quickly won the hearts of the local community by offering a daily changing menu revolving around the products available that day.
Jeremy has been a long time proponent of working with and supporting local farmers, growers and artisan producers to supply his menus. He has also been involved in many charitable food events and sustainable food initiatives including his James Beard's Inaugural Boot Camp For Policy Change. High Dive ss Jeremy’s second restaurant here in Palm Beach County where he continues to evolve his simple, seasonal and clean cooking style with a focus on local seafood. Jeremy works closely with High Dive’s Chef De Cuisine Luke Bergman on all aspects of the small plates menu.
Cindy Bearman
Pastry Chef / Partner
Cindy Bearman
Cindy Bearman began her career in NYC working for many noted restaurants including Gotham Bar & Grill, DB Bistro Moderne, Café Boulud and Le Cirque. It was during her tenure in Las Vegas with Chef Bradley Ogden, a pioneer of the farm-to-table movement, that her passion for working with sustainable, well-sourced ingredients began.
In 2006 Cindy & Jeremy moved to San Francisco where Cindy worked at the Ritz-Carlton Hotel. On days off they would take day trips to Napa Valley and to the farms in Brentwood for fruit picking. After living in California, she returned to NYC where she became an integral part of the opening team at Jean-Georges' ABC Kitchen as the Executive Pastry Chef. Under her direction, ABC Kitchen was awarded a James Beard Award for Best New Restaurant.
Cindy also worked as a food editor for Martha Stewart Living and Weddings and spent time as a freelance food stylist and recipe developer in New York City at NBC's The Today Show, Food Network Magazine, and New York Magazine before moving to Florida. Since 2017 she has been creating desserts and helping to oversee operations at Oceano Kitchen, her and her husband's first restaurant located in Lantana, FL.
Luke Bergman
Chef De Cuisine
Luke Bergman
Originally from Ft. Lauderdale, Florida, Luke Bergman began his culinary career in high school at La Veranda a popular Italian restaurant where he gained an understanding of basic techniques. In 2000 he enrolled in the Culinary Institute of America to further his knowledge. While in school, Bergman worked at La Crémaillère Restaurant in Bedford, New York, a classic French establishment that he imagined was similar to Parisian restaurants from the 1940’s.
After graduation he landed a line cook position at Charlie Palmer’s widely acclaimed Aureole in NYC. From there he joined the team at the Modern, Danny Meyer’s French American restaurant at the Museum of Modern Art. Under Chef Gabriel Kreuther he worked through the kitchen stations to eventually become Executive Sous Chef.
During his time at The Modern, Bergman competed in the renowned competition Bocuse d’Or and became a USA finalist taking second place in the esteemed culinary event. He went on to win first place and become the first American to win gold against competitors from 12 other countries at the International Trophee Passion 2010 culinary competition at the Académie Culinaire de France, the culinary equivalent of the Olympics.
In 2011, Bergman accepted a Chef De Cuisine position at Colicchio & Sons where he worked alongside chef Tom Colicchio to create the inventive seasonal menu. Bergman found his inspiration by the wide variety of vegetables available at the Greenmarket and enjoyed experimenting with different textural elements on the plate.
After 14 years in New York City, Bergman returned home to Florida where he met his wife and they started a family. Luke was the Chef De Cuisine at Valentino’s Cucina Italiana in Fort Lauderdale. Before joining the team at High Dive, Luke opened Concourse restaurant in Denver, Colorado as the Executive Chef / Partner.
Doug Zeif
Managing Partner
Douglas G. Zeif
“Doug” Zeif, is the Managing Partner of High Dive and principal in The Concept Gurus, Next! Hospitality Advisors, and Equal Measure Partners consulting and advisory practices firms he founded in April, 2013. Next! specializes in hotel and resort product and profit improvement; The Concept Gurus is dedicated to concepting and fixing restaurants, bars, and lounges; and Equal Measure Partners is a boutique restaurant and bar management company.
Prior to that, Doug was Senior Vice President of Food and Beverage/Asset Management Services for WHM, LLC, a portfolio company subsidiary of The Blackstone Group, which Doug joined in late 2004 to help co-found LXR Luxury Resorts & Hotels, a brand with over 60 four and five-star hotels, including the ideation, conception, and launch of The London hotel brand, whose West Hollywood location sold for the highest price per key ever in the State of California in 2015.
As Asset Manager, Doug also had oversight of the Blackstone’s European portfolio, including Axios Hotels, Hospitality Europe, and Center Parcs, among others. Blackstone remains Next!’s largest hotel and resort client currently working on their hotels & resorts in The Americas, Europe, and Asia.
In the 80’s & 90’s, Doug was a seminal executive and second-in-command at the nationally famous The Cheesecake Factory. Zeif was responsible for creating Cheesecake Factory's universal appeal having joined just after the second restaurant opened, with a 20-item menu in place. He was personally responsible for overseeing the development of the restaurant product line, created the procurement, production, and execution mechanisms, and personally oversaw the national expansion of the concept as well as helping take the company with its IPO in 1992.
Doug is native to New York City, and attended the University of Buffalo. A grill cook at the age of fourteen, Zeif held several restaurant jobs throughout high school and college. "The business really got into my blood while I was cooking and serving my way through college. The camaraderie was incredible!” A move to California in 1977 led Doug to choose a career in restaurant management.
Jenny Ayers
General Manager

Featured Press

Featured daytime photo of High Dive octopus mural

"High Dive will be a game-changer in West Palm and beyond"

"High Dive will be a seafood lover’s dream, with a mix of fresh, local fish and treats from afar”

"This seafood & spirits spot is the brainchild of chef Jeremy Bearman of Lantana’s popular Oceano Kitchen”

Private Events

Want to plan a special gathering at High Dive?
From corporate events to showers, receptions and more we can cater to your needs. Send us a quick request and we will contact you promptly.

Book your private event now