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Born and raised in the South of France, Jeoffrey Offer discovered his culinary inspiration at a young age. Since his teenage years, Offer had a laser-focused vision of creating a life for himself in America. With classically trained French chefs in high demand, Offer saw an opportunity to use his passion for cooking as a means to make his American dream a reality. At 19, he attended culinary school in hometown, Toulouse, France, where he advanced to the top of his class, completing the curriculum and an apprenticeship in just one year. During his studies, he began working at Le Cercle d’Oc, under the tutelage of Chef Raymond Serres, who played a formative role in Offer’s culinary journey, fully igniting his passion for cooking. Impressed by his work ethic, Serres invited Offer to join him in opening a new restaurant, Le Patio de St. Jory, as one of just two chefs in the kitchen. With his American dream at the forefront of his mind, Offer saw an opportunity to bolster his resume and accepted a chef-educator position at a new culinary school and restaurant in Burma, Myanmar in 2011. He was responsible for teaching a group of young Monastery students the technical skills of classic French cooking. The following year, Offer returned to France, accepting a corporate sous chef position at Sodexo Co.’s The Sky, a fine-dining restaurant reserved exclusively for Airbus executives. It was here that he developed the technical and operational skills required to run a restaurant. By October 2013, he had five years of experience and a well-rounded resume. He eagerly obtained a two-month tourist visa and boarded a flight, arriving in Los Angeles with nothing but a backpack and a dream. Within a few days, he began working as a cook at Monsieur Marcel, assisting with catering jobs for Hollywood’s elite. Following months of hurdles involving false promises of permanent positions and travels back to France for renewed visas, Offer’s reputation among the French community garnered the attention of Laurent Vrignaud. The French-born businessman was building a restaurant and tapped Offer to join the opening team. In 2014, he moved to Orange County to open Moulin, where he worked as the Executive Chef for over six years, from opening the brand’s flagship location in Newport Beach to its expansion into a 5th location. Now, with more than a decade of experience in opening and operating restaurants around the world, Offer has carved out his own slice of the American dream with the opening of his first restaurant Butcher’s House.

Source – Butcher’s House 2021-12