Chef Jeff Grubb has worked in food service his entire adult life. While in high school in California he began his career doing food prep and cleanup. In college, he worked in the kitchens at Disney and Associated Hosts in food prep, hotline, and sauce line capacities. He then moved to the front of the restaurant gaining experience in bartending and as a waiter for a number of years.
In his mid-twenties, he moved to Phoenix and for 15 years was employed by several family-owned restaurants working with talented chefs trained in Europe. With a strong focus on Italian cuisine, Jeff rose to the position of Sous Chef.
He moved to South Carolina in the early 1990s to be close to family and opened a coffee house and bakery, “Let Them Eat Cake,” in Marion. In 1996 Jeff began assisting with private events at the Inn. With the opening of The Dining Room at Abingdon Manor in 2000, he began working on a regular basis and actively participated in planning special events, wine dinner menus, and cooking classes. In addition to his work at the Inn, for the past several years, Jeff has used his skills as a baker for Publix Supermarkets.
Working closely with the former Executive Chef, Patty Griffey for 25 years, Jeff honed his skills and assumed the position of Executive Chef on her retirement in July 2022.