CHEF BIO - JEFFREY DUNHAM
Jeffrey Dunham is recognized for preparing cuisine that is both elegant and approachable. He veers only far enough from his classical American and European training to reward guests with an experience that is the essence of fine dining. Simply put, Chef Dunham takes America's favorite dishes and gives them a twist for excitement and enjoyment.
Chef Dunham's cooking experience spans more than 20 years-even longer when you pinpoint his initial interest, developed on his grandparent's Avocado Ranch near Santa Barbara, CA, and in food service positions held in the San Francisco Bay area in high school.
Dunham accelerated in culinary skills through the Culinary Institute of America (Hyde Park, NY) and at the Beringer School for American Chefs (where he trained under Madeliene Kamman). Dunham then served under some of the most influential and creative chefs in Classical and New American cuisines: Kevin Graham of New Orleans LA, Philip Bardin of Edisto Island SC, and Stephen Pyles of Dallas TX.
Chef Dunham is, of course, quite accomplished in his own right. He served as Executive Sous Chef at the Five Star Grille Room, in New Orleans' luxurious Windsor Court Hotel. In Dallas, he was Chef de Cuisine at The Conservatory in the Crescent Court Hotel-at the time rated as one of the best new restaurants in the country by Esquire. Next, Dunham was Chef de Cuisine at the Meeting Street Grill in Westport CT, where he received Two Stars from the New York Times.
In addition, Chef Dunham has been-and remains-a preferred consultant and featured chef in the industry. Dunham has provided consulting to the likes of Tyson Foods, Ore-Ida, and Northwest Airlines. Furthermore, he served as Director of Research & Development for Perkins Family Restaurants.
Today, as an entrepreneur and partner in the highly rated Grove Grill in Memphis, Chef Dunham has developed a unique ability to bring urban polish to hearty food with rural roots, and he has gained critical favor by doing so. His creativity and culinary knowledge allows him to blend foods in a way that creates guest loyalty through a style all his own.
In 2003, Chef's Dunham's achievements and experience were acknowledged by The International Foodservice Manufacturers, which awarded him its highly coveted Silver Plate Award-recognizing Dunham for superior dedication, creativity, and achievement as The Independent Restaurant Operator of the Year.
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