Located on Harrisburg Avenue in downtown Lancaster, Pennsylvania, the John J. Jeffries restaurant offers an intimate dining experience and diverse fare prepared from the region’s organic and farm-fresh produce, meats, and fish. John J. Jeffries was founded and is owned and operated by Chefs Sean Cavanaugh and Michael Carson, both talented and accomplished culinary artists with Pennsylvania roots.
Cavanaugh and Carson maintain a history of friendship that began well before they collaborated to open John J. Jeffries. The two met early in their careers while working at the Harrisburg Marriott. They subsequently cooked together at various hotels in Pennsylvania and Maryland before their careers took them in separate directions. During this time, Cavanaugh served as an Executive Chef at one of Marriott’s flagship properties, the Vail Marriott Mountain Resort & Spa, and Carson trained under the acclaimed Executive Chef Cindy Wolf at Baltimore’s popular Charleston Restaurant. In 2006, they returned to Pennsylvania to fulfill their dreams of opening a restaurant, and thus John J. Jeffries was born.
Cavanaugh and Carson held very specific visions of what they wanted in their restaurant, including an establishment that not only allowed them to share their culinary talents and passions for eating organically and sustainably, but that also worked with and supported the local community. In partnering with many local chemical-free agriculturists, including Cressbrook Farm, Culton Organics, Keswick Creamery, and Lancaster Farm Fresh Cooperative, they have achieved that at John J. Jeffries. For a more complete listing, and to learn more about John J. Jeffries, visit www.johnjjeffries.com.
Cavanaugh and Carson maintain a history of friendship that began well before they collaborated to open John J. Jeffries. The two met early in their careers while working at the Harrisburg Marriott. They subsequently cooked together at various hotels in Pennsylvania and Maryland before their careers took them in separate directions. During this time, Cavanaugh served as an Executive Chef at one of Marriott’s flagship properties, the Vail Marriott Mountain Resort & Spa, and Carson trained under the acclaimed Executive Chef Cindy Wolf at Baltimore’s popular Charleston Restaurant. In 2006, they returned to Pennsylvania to fulfill their dreams of opening a restaurant, and thus John J. Jeffries was born.
Cavanaugh and Carson held very specific visions of what they wanted in their restaurant, including an establishment that not only allowed them to share their culinary talents and passions for eating organically and sustainably, but that also worked with and supported the local community. In partnering with many local chemical-free agriculturists, including Cressbrook Farm, Culton Organics, Keswick Creamery, and Lancaster Farm Fresh Cooperative, they have achieved that at John J. Jeffries. For a more complete listing, and to learn more about John J. Jeffries, visit www.johnjjeffries.com.