John J Jeffries

About the Business

Specialties

As chefs and owners of John J. Jeffries, we designed our menu to be based on local, seasonal, sustainable and organic agriculture and delicious recipes. All of our meats are raised locally, confinement-free on fresh green grass pastures. No hormones, antibiotics, steroids or forced-fertilization occurs. Our produce is local organic or chemical free. We use local grass fed cream, butter and eggs. We also provide sustainable seafood and support sustainable fisheries and their communities. By doing so, we are encouraging a shift in consumer demand away from overexploited fisheries and unhealthy fish farming practices. Our water for drinking and cooking is filtered through an in-house carbon and reverse osmosis system. Our coffee is organic fair trade and locally roasted in small batches. Please join us and taste the difference of local farm-to-table sustainable cuisine in one of Lancaster's best fine dining restaurants.

History

Established in 2006.

During renovations, workers found a signed inspection stamp in the floor beams, dated November 5, 1890--with the name of tobacco inspector John J. Jeffries. We named the restaurant after him.

Meet the Business Owner

Business owner information

Chefs Cavanaugh and Carso N.

Business Owner

Chef Sean CavanaughAfter graduating from the Culinary Institute of America in 1985, Chef worked for various hotel chains such as The Marriott Group, Hilton, Sheraton and Wyndham and served as Executive Chef for one of The Vail Marriott Mountain Resort and Spa in Colorado. Chef then brought his expertise back home to Pennsylvania to open John J. Jeffries. It is here that Chef has realized his true vision of what a restaurant should be and what it can do for its local community.Chef Michael F. CarsonA central Pennsylvania native, Chef Carson received his culinary training from the Pennsylvania Institute of Culinary Arts in 1995. In 2000, Chef Carson went to work for the highly acclaimed Charleston Restaurant in Baltimore, MD under acclaimed Executive Chef Cindy Wolf. There Carson worked his way up the ranks to become Chef de Cuisine. In the fall of 2006, Chef Carson happily returned home to Pennsylvania to partner with Chef Cavanaugh and open John J. Jeffries restaurant.