“It’s our community, those we serve with, and those we serve for, that makes us grow and allows us to create experiences and offer a service that truly stands out.”
Paul Varga, PresidentEveryone has their story. Ours starts with a party.
Steve Dunn
Cooking was an early passion for Steve Dunn but it wasn’t part of the curriculum at the University of Virginia. After graduation, Steve took his culinary talents to Washington, DC where he started cooking for friends’ bosses and catered weddings for college friends. Before long, the effort had outgrown Steve’s apartment kitchen and his “delivery” vehicle – a Triumph convertible.
Passion & Dedication
For the next thirty years Well Dunn operated in the Union Market neighborhood an ideal location adjacent to wholesalers where Steve personally shopped daily to source the freshest ingredients, delivering gourmet meals to downtown offices and catering elaborate events at Washington’s premier venues.
After Steve stepped out of the kitchen, the original cooking team at Well Dunn consisted of many young chefs starting their careers who later became restaurant owners, food stylists and corporate chefs.
“Hosting vibrant gatherings, fostering connections, and seeing the joy that comes from great meals shared among friends inspired my journey.”
– STEVE DUNNPaul Varga
From his humble beginnings as a waiter, Paul Varga has cultivated a lifelong passion for the culinary arts and hospitality. His career in catering has spanned numerous leadership roles, from Events Supervisor to President/COO. Paul joined Well Dunn as Chief Operating Officer and later acquired the company, preserving its private ownership and commitment to growth and innovation.
A Lifelong Dedication
While Paul’s culinary curiosity first ignited as a child when his parents first introduced him to Swedish and Hungarian flavors like pickled herring and Lecso, he has spent over thirty years building and developing hospitality teams. Firmly rooted in the service side of catering, Paul has profound understanding and respect for the intricate demands of off-premise event production.
A shared vision.
As President and CEO, Paul Varga is dedicated to expanding the original vision of Well Dunn. Driving the company forward, he is guided by the unwavering belief that exceptional catering is synonymous with outstanding food and service, a standard that Well Dunn consistently delivers.
“The success of Well Dunn is a team effort. Every role, every individual —from leaders to chefs, sales to drivers, waiters, and maintenance— each are equally vital to the success of every event.”
– PAUL T. VARGAWe believe that our role as a caterer goes beyond the plate. For over 40 years, Well Dunn has been an engaged member of the DC community and a committed steward of the environment. At Well Dunn, our approach is rooted in care for people, place, and planet, making us more than just your caterer—we’re your partner in vision and mission.
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We proudly hold the highest Green Certification among major D.C. caterers and were the first caterer to become a member of the Destination DC’s Sustainability District, where our President and CEO Paul Varga serves on the Sustainability Advisory Committee. We also follow the Monterey Bay Aquarium’s Seafood Watch guidelines to ensure all seafood we serve is responsibly sourced — reflecting our commitment to upholding the highest standards in sustainability.
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We proudly support the DC community through food donations, charitable event services, and partnerships that promote culinary career development. From sponsoring C-CAP’s annual gala to hosting Emma’s Torch cohorts and supporting DC Central Kitchen, we’re committed to nourishing and empowering our neighbors.
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We’re committed to minimizing waste wherever possible — from efficient kitchen practices, over 15 years of composting, and responsible post-event food handling. We are in the process of launching a regular partnership with Food Rescue to ensure leftover food is donated and put to good use.
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Our commitment to sustainability starts with sourcing. We work with dozens of regional producers — including Island Bwoy Cuisine, Prime Hydroponics, and 4P Foods, a mission-driven distributor that connects us with small, sustainable farms — to reduce our carbon footprint and bring in the freshest seasonal ingredients.
The Townhouse
By appointment onlyAn homage to the early days of the company, the Townhouse is a dedicated creative space, to test and create new offerings, to train and grow our hospitality team, and to entertain clients and friends. Though separate from our headquarters and main kitchen, it’s a beloved space for us to gather and host, as our founder once did when starting the company.
Our team is constantly growing and we are always in need of dedicated and passionate colleagues who wish to grow with us.