Assistant General Manager
Jeffery Dunn comes to Le Farfalle with a diversified background of experience, carefully cultivated through a dedicated work ethic, an ability to read the room and take on any role to help the team, and an instinct for nurturing relationships, both across the industry and with clientele. Early on, he harnessed this skill set at the Rocking U in Ohio, working his way up from server to General Manager and Chef, spearheading the opening the immensely successful catering location. Ready for a new challenge, Jeffery attended the then French Culinary Institute, studying under greats like Jacques Pepin, Alain Sailhac, and Andre Soltner. Armed with the enhanced ability to command the back of the house, he found himself leaning, once again, towards the front of the house, starting at Katie Spark’s Quilty’s in NYC. From there, he made his way to Bradly Ogden’s Lark Creek Inn as Special Events Director, then to Thomas Keller’s Bouchon Bistro and The French Laundry as Private Dining Director. Before taking a hiatus to come help take care of his mother and father here in Charleston, Jeffery rounded out his stay on the West Coast as the Marketing and Showroom Manager for Sub-Zero Refrigeration and Wolf Cooking Appliances state of the art West Coast training center. Being surrounded by the farm to table movement in California, he was impacted by the value of investing in the local suppliers and sharing their passion for what they cultivate.
Bringing with him poise, a gentle command, and a long-term interest in our patrons, we are thrilled to have Jeffery here with us at Le Farfalle.