Executive Chef, Trummer’s on Main
“I am excited to bring with me my experiences from places that I have lived and traveled, as well as my passion and desire to give guests a dining experience that will last a lifetime. Trummers is already an incredible restaurant and I am excited to see what is in the future; I am certain it will be nothing short of excellence.”
– Jon Cropf
Executive Chef, Trummer’s on Main
Trummer’s on Main is thrilled to announce the appointment of Charleston, SC Chef Jon Cropf as executive chef of the stunning Clifton, Virginia restaurant. Receiving the 2015 nomination for Best Chef of Charleston by the Charleston CityPaper for his culinary program at The Drawing Room, the 33-year old chef brings a lauded career built upon a commitment to seasonal eating and a respect for preserving the natural dining landscape. Born and raised in Fallston, Maryland, Chef Cropf left home to hone culinary skills at Johnson & Wales University, and embarked on a culinary career that took him to the West Coast in restaurants throughout Lake Tahoe, then to Charleston, South Carolina. His appointment at Trummer’s on Main represents a coming home, a return to the agricultural landscape of his childhood and an exciting opportunity to build a culinary program which well-showcases it.
Chef Cropf’s cuisine has often been referred to as inspired, and for good reason: “I am able to find inspiration in just about every aspect of life. What inspired me today will surely change tomorrow, but a few inspirations that are constant are the growing seasons, nature, agriculture, and the stunning setting and historical nature of Trummer’s on Main,” says Chef Cropf. At Stefan & Victoria Trummers’ gorgeous Main Street restaurant, Chef Cropf will let the seasons and produce available dictate the menu, maintaining the integrity of the ingredients.
Chef Cropf’s arrival brings a complete revitalization to the culinary program at Trummer’s, working harmoniously with the high level of service and exceptional beverage program already in place to create an unparalleled dining experience in Northern Virginia. A sampling of dishes guests can anticipate under Chef Cropf’s direction include A Study of Heirloom Beets, served chilled in various preparations, with citrus, herbs and licorice soil. The dish resembles the appearance of dirt being washed from the vegetables, while still incorporating a balance of flavors ranging from sweet, sour, bitter, salty, as well as a balance of textures from all of the ingredients.
A testament to Chef Cropf’s commitment to supporting local food artisans, he sources Jimmy Red corn for the house made cornbread at Trummer’s. Jimmy Red, an heirloom variety with a far superior flavor to others, was brought back from the brink of extinction by Chef Cropf’s good friend Greg Johnsman, who has worked tirelessly to revitalize it. The cornbread exemplifies the grain and vegetable forward section of the menu, which showcases locally sourced produce and heirloom grains. An avid fisherman, Chef Cropf derives his main dishes from his passion and commitment to sustainable harvesting and purchasing, which he strongly believes are essential to preserving these ingredients in years to come.
After graduating from Johnson and Wales, Chef Cropf honed his skills as Sous Chef in kitchens in Lake Tahoe, NV. After leaving the Tahoe Mountain Club, Chef Cropf’s culinary journey took him to the opposite side of the country, where he joined the Avocet Hospitality Group’s BLU and the Drawing Room in Tides Folly Beach, South Carolina. From these experiences, Chef Cropf further developed his culinary style based on these two dramatically different geographic regions, translating the unique attributes of aquaculture and mountain terrain into his cuisine. Chef Cropf’s cross country experiences will translate into his menu at Trummer’s, carrying on and continuing to elevate the dining experience set forth by Chef Stefan Trummer and the team.
“I am very excited to be a part of the Trummers on Main family and look forward to developing new relationships, embracing new challenges and experiencing new things. I am excited to bring with me my experiences from places that I have lived and traveled, as well as my passion and desire to give guests a dining experience that will last a lifetime. Trummers is already an incredible restaurant and I am excited to see what is in the future; I am certain it will be nothing short of excellence.”