Casa Somerset's Chef Jeffery
I was born in San Francisco, raised in California, and steeped in a family tradition of farming, agriculture, and good food. I started cooking while young, which is why I contribute my base knowledge of food to my mom, Christine.
We moved to Atlanta in 1991 and soon I really began cooking. First, in a Greek/Italian restaurant then at a golf country club. I apprenticed for 2 years with a chef who had come from the Peachtree Plaza, who wrote my letter of recommendation to culinary school.
In August of 1995, I started culinary school at Johnson & Wales University in Charleston, SC. I worked for a very reputable catering company while going to school. I graduated in 1997 Magna cum Laude. My internship was at the Biltmore Estate in Asheville, NC. I later went to work for the Grove Park Inn Spa & Resort. I also worked for several privately owned restaurants, including the Highland Grill & Oyster Bar. I opened this restaurant as the Executive Chef and was voted 2nd Best Restaurant in Western North Carolina in 2003. In 2009, I moved from the East Coast to Kansas to be near family and later to help with Casa Somerset.