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Jeff Effgen has worked in restaurants since he was 16 years old.  He started working for Maria Von Trapp in Stowe Vermont in 1970 and ended up at the Kimberton Inn in 1980.  From as far back as he could remember, he wanted to operate a restaurant in a really nice old building. Jeff has now worked at the Inn for over 40 years and he feels very lucky to be working with the "very best staff" he's ever had the pleasure of knowing.


Jason Irrgang has worked at the Kimberton Inn for over 20 years. He started in the kitchen washing dishes at age 15 and through his dedication to never cutting corners and his tendency towards efficiency he moved up to baking and line cooking, serving, bartending, and finally managing the restaurant.


In 2018 Jason earned his Level II Sommelier Certification from The Court of Master Sommeliers. He is passionate about natural wines from small producers and his choices can be experienced in our monthly wine dinners.

His bachelor’s degree in Forensic Science from Alvernia University luckily does not come in handy very much at the Kimberton but the staff he manages and the guests he serves will agree that they are very happy he chose to remain in the food industry.


He can always be counted on to offer a unique and fair solution to an issue. If one were to go to the Kimberton Inn on any given day, one would likely see Jason moving around from dining room to kitchen to office saving the day and moving on.


Uncommon problem solving skills, a clear and logical mind, and an extensive and creative knowledge of wine, beer, and food are some of the main skills that he lends to the Kimberton Inn.




Classically trained in the French culinary arts and seasoned in the world of high-end hospitality,  Chef Tom Wolter’s hearty handshake and down to earth attitude belie his world class resume.


Following apprenticeships under Georges Perrier of Le Bec Fin, Bruce Cooper at Jake’s Restaurant of Manayunk, and most recently Eric Ripert at his signature restaurant Ten Arts at the Ritz-Carlton Hotel in Philadelphia, Chef Wolter found his home around the hearth of the Kimberton Inn as Sous Chef in 2013.


Upon earning Head Chef in 2018, Tom adopted a management style influenced by the philosophy of Chef Ripert, his most recent mentor and a practicing Buddhist. Chef Wolter believes in cultivating a calm, collected kitchen environment; he runs his kitchen with the same level head and sure hand with which he cooks.


Chef Wolter, who will insist you call him Tom, has become a fixture at the Inn. When not in the kitchen, you’ll find him chatting with guests in the cozy dining room or joking with regulars in the family bar area.


His personal touch with the menu, as well as with guests, has cemented the reputation of The Inn as the most refined, yet remarkably inviting establishment in the heart of Chester County.

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