Born and raised in Knoxville, Tennessee, Jerry graduated from the Kelly School of Business at Indiana University with a degree in Marketing. After college, he spent a year in Buenos Aires, Argentina studying culinary arts at Gato Dumas Colegio de Gastronomía. In 2013, he moved to NYC where he began working at Colicchio & Sons. Jerry enrolled in ICC’s Intensive Sommelier Training program in the spring of 2014, passing the Court of Master Sommeliers Americas’ Introductory and Certified Sommelier Examinations upon completion of the program. After several months of travel in 2015, which included a stage at a B&B in the Loire Valley, Jerry returned to NYC in 2016. Shortly after, he began working as a Sommelier and opening member of the Le Coucou team. Since opening, the team has achieved such accolades as the James Beard Award for Best New Restaurant in the U.S. and Wine Spectator’s Award of Excellence. Jerry passed the CMS Advanced Sommelier Examination in July of 2019.
Jerry Cox graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.