About UsJargon is about the people. We collaborate and work with the best people in the food industry that all have one goal in mind, the perfect dining experience
Located in a small historic building in the heart of West Asheville, Jargon’s continental social cuisine is inspired by the world around us, unconstrained by borders, and intended to bring folks together to delight in a language we all understand… delicious food.
Craft, Service and Dedication on Every Plate
Masterful technique, amazing ingredients and deep relationships with local farmers and food providers all contribute to the dining experience at Jargon. It is our pleasure to wow your palate and suprise you with a culinary delight like no other.
Jargon has assembled the perfect team to provide the best Asheville restaurant dining experience we can imagine.
Sean & Shelly Piper
After visiting family in Asheville for many years, Sean, Shelly and their son Rowan made it their home in 2010. In March of 2014 they were able to purchase a small, condemned, historical building at 715 Haywood Road West Asheville, NC. Sean received an SBA loan and lovingly restored the building while still preserving its historical designation. In 2018 he was given a Griffin Award by the Historical Preservation Society of Asheville. After years of dedication and perseverance, Jargon opened its doors on May 15th, 2017.
Sean is originally from Preston, CT, and has proud New England roots. While working in restaurants for many years in a myriad of roles; from dish to prep, bus to server, and bartender to manager, he gained a deep love for the restaurant business. He and Shelly met in St. Augustine, FL, they married, he attended film school and soon after they moved to Los Angeles. For seventeen years he worked as a grip and dolly grip on TV shows and films such as; The Hunger Games, Indiana Jones and the Crystal Skull, Into the Wild, Captain of America Civil War, Masterminds (Asheville), and Three Billboards Outside Ebbing, Missouri (Asheville). While continuing to work in the film/television business, he worked on the concept for Jargon in his free time. When Sean isn’t welcoming guests at Jargon, he is watching Patriot games, camping in his VW van or mowing his lawn.
Shelly Piper is originally from Oviedo FL, and came to Asheville with Sean and their son in 2010. She has a master’s degree in arts administration, and had a long career working in museums and galleries in Orlando, FL and Los Angeles, CA. She spent many years at the Getty Research Institute in Los Angeles, where she helped manage a wide variety of scholarly art history programming and publications. Although her role at Jargon is mostly in the background as an administrator, her artwork is the very first thing you will see when you enter the building. Shelly created the mosaic tile entry way that adorns the vestibule floor, and is responsible for a large part of the interior design of the restaurant. She loves visiting museums, exploring antique and thrift stores, and looks forward to holidays and special events at Jargon so she has more opportunities to make things out of paper and glitter.
Before landing at Jargon, Chef Crowder was the Executive Chef at the Wolf Laurel Country Club, and the Sous Chef at Vue 1913 in The Grove Park Inn. He has studied and traveled from North Carolina to Alaska but stays true to his roots in western North Carolina.
He was born in Burnsville NC, grew up in Marion and calls himself one of the few true natives left. He enjoys the outdoors- most notably the shooting sports- sporting clays, skeet and trap, and particularly loves fishing the rivers and streams of WNC. As a native, he appreciates how rich the area is in agriculture and natural resources, and the food of this region is of particular interest to him. His favorite aspect of southern Appalachain food is the fact that it is completely devoid of pretense and unmarred by affluence. It has the most humble of roots and therefore presents unique challenges to a Chef.
Follow him on Instagram @shinyhillbillychef
Patrick grew up in New Jersey and has worked in restaurants since the age of 16. He attended culinary school at Walnut Hill College in Philadelphia, and after bouncing between positions, finally found a calling in the kitchen and was determined to turn it into a career.
He soon made the move to Savannah, Georgia, were he worked under Chef Greg Garrison, fine tuning his skills and learning everything he could about the Lowcountry. He later decided to relocate to Asheville with his wife and two dogs and settle down in the mountains. When Patrick isn’t in the kitchen he enjoys going to shows, spending time with his family, his dogs, and accomplishing projects around the house.
Follow him on Instagram @patty__v (two underscores)
Chris is a seasoned bartender and mixologist with global experience. He was born and raised in Alaska, and attended college at Florida State University. Soon thereafter he took the role of Beverage Program Director for Tommy Bahamas. After two years of designing drinks and …
opening locations worldwide, he moved to Asheville where his first management position was at Storm Rhum Bar. In an effort to expand his knowledge of local ingredients, he moved to Rhubarb, where he learned how to work more closely with southern Appalachian resources. Chris enjoys sharing cocktail history and origins, and sharing his love for wine, rye whiskey and rum. He spends his free time with his dog Rico, plays golf, and travels any chance he can.
As an 8th generation Ashevillian, Daniel has seen the city change drastically. The budding food scene piqued his interest at a young age and he worked his way up to managing Jargon, this wonderful little gem in town.
For well over a decade, he has had the pleasure of working at many fine local establishments- most recently at the Southern Appalachian Supper Club & Moonshine Bar Lex 18, and Local Provisions. He has a true appreciation for well prepared, locally sourced, high quality food, and says that Jargon hits all of those notes- and then some. Daniel is honored to be such an integral part of the team.
Ryan Jerome Stout was born and raised in Trenton, NJ, and moved to Asheville from Portland, OR, in 2016. Ryan has been involved in food service for over 20 years and worked with notable chefs such as, Chris Albrecht (Ryland Inn, NJ) …
… Luis Bollo (Salinas, NYC), and John Fleer (Rhubarb, Asheville, NC).
His homemade chai (Tough & Tiny Chai) has become a unique part of Jargon’s cocktail program, and when he’s not managing you’ll see him being creative behind the bar. He self-published his first book in February 2019 (Exploration After Death: A Painting – available on Amazon (hint, hint). He believes spending time creating (writing, painting, cocktails, music, etc.) is the most fulfilling way to exist. He draws inspiration from the dichotomous discourse inherent in the Zeitgeist, the natural world, and the myriad of beauty and ugliness that surrounds us.
Jargon is located in a historic West Asheville building and we take great pride in furthering that history and making our mark on the present and future.
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