About us
“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.”
Everyone has their story. Ours starts with a party.
1981
-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.
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 DUNN2023
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.
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.
“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. VARGAAs 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.
An 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.
Operating hours for the Townhouse are by appointment only.
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