John Sheppard is a third generation bar and restaurant owner. Beginning with his grandfather, the Sheppard's owned Bridgeway, which is now Fireside Tavern, located at 6th and Oregon in South Philadelphia, this is where the Sheppard hospitality legacy began. Taking the torch, John's parents opened and still operate Dee's Place, located at 2nd and Greenwich in South Philadelphia and Harry the Hats Club in North Wildwood, which is now Keenan's Irish Pub. After spending his adolescent years working in his family's bars, John moved down to Florida for corporate training and quickly moved up the corporate ladder at Confetti's Nightclub in Ft. Lauderdale, starting as a doorman and moving step by step into management. From Confetti's, John was asked by restaurateur Jack Penrod to help open and run his new nightclub, Penrod's Beach Club. Which has since been renamed Nikki Beach and has several different locations around the world. With all of the knowledge and experience gained in Florida, John decided to get back to his roots and move back to South Philadelphia and the Jersey Store where he has most recently opened his newest project, Cattle N Clover A steakhouse with an Irish soul.
Chef Jeff Fairman
Growing up in the farmlands of Pennsylvania, Chef Jeff Fairman discovered a deep passion for all things culinary. By the age of 12, he committed himself to becoming a fine chef; and by 18, he was immersed in the world of professional cooking. His education has come from working every station in several kitchens - years of intense study in a classroom better known as "the field". From the beginning, it was clear that his culinary creativity was a natural gift and his skills were developing quickly.
Chef Jeff's career path led him to several well-respected kitchens in the Portland, ME and Boston, MA areas. He has also served as a chef consultant to several restaurants along the East Coast. Aside from the honor of recognition and accolades from a number of regional publications, Travel & Leisure Magazine, and ABC's Good Morning America, he also appeared on a weekly TV cooking show on Portland, Maine's ABC affiliate, WMTW. He has had the pleasure of "rubbing shoulders" in the kitchen with Julia Child and Jacques Pepin.
Fairman is recognized in the industry as an outstanding culinarian with a clean, honest approach to cooking which allows the true flavors of the food to speak for themselves. His cuisine is whimsical and extremely approachable, yet bears subtle nuances of incredible depth and complexity of flavors.
He has an amazing sense of culinary adventure and wonder. Skillfully, he blends regional and cultural idioms to produce food that is unmistakably his own. He combines tastes and textures in unexpected ways, and the results are sensational. Chef Jeff's cooking style is truly without borders.
Chef Jeff has a magical way with food, an imaginative take on the culinary, and simply a gift for good food. He deeply loves food, cooking and the infinite possibilities that he "brings to the table". As he proudly presides over the kitchen at Cattle n Clover, Juan Pablo's, and the Goodfish Grill, he is expressing his culinary vision with exciting passion and inspiration. He insists that each and every plate be the best it can: a philosophy that blends perfectly with these three restaurants.
Vince Egan, Manager
Born and raised in North Jersey, Egan's summers have always been spent vacationing with his family in Wildwood. Since age 14, he has worked in various local restaurants. He graduated from Johnson and Whales University in Rhode Island with a degree in Hospitality and Restaurant Management. Cattle & Clover has provided him with the unique opportunity to combine his rich Irish heritage, his love of the restaurant industry, and the Jersey Shore!