39 Rue de Jean emanates the characteristics of a late 1800’s Brasserie, which offered Parisians hearty robust cuisine, handcrafted beers and affordable wines, in a vibrant whirl of jubilant socializing.
Today, Brasseries are much more than just breweries. They remain the social hubs of their neighborhood, as 39 Rue de Jean does here in Charleston.
The creators of 39 Rue de Jean chose 39 John Street, a two story brick warehouse built in 1880, to house the Brasserie. The building was built for the Charleston Manufacturing Company for storing finished products. Around 1943, the structure was redesigned by Augustus E. Constantine in the popular Art Moderne style, for adaptive office space. It was part of the Washington Reality Company’s redevelopment of the bagging company complex in the 1940’s.
Our local guests refer to us as “Rue” and they know just how passionate we are about both our food and our service. We have been industry leaders since 2001, when the 39 Rue de Jean doors initially opened. Voted Best French Restaurant year after year by the Charleston City Paper, we are grateful to be a part of the Charleston Restaurant Community as well as the historic downtown community that we’re grateful to take part in.
Inventive, Fresh Cooking. Thoughtful, Gracious Service. Lowcountry Sensibility.
John attended Le Cordon Bleu in Paris and London where he completed his Diplôme de Cuisine. He also graduated from Le Cordon Bleu Australia with a Bachelor Degree in Restaurant Management. In 2006, John joined the management team of 39 Rue de Jean and has been the General Manager since 2007.Download PDFView Full Bio
General Manager Upstairs at Rue
Tristan Whisenant, General Manager of Good Food Catering, graduated with honors from Johnson & Wales University with an Associate's Degree in Culinary Arts, and a Bachelor's Degree in Food Service Management. Whisenant first joined Holy City Hospitality in 2002 when she began at 39 Rue de Jean, where she is now General Manager of Upstairs.Download PDFView Full Bio
R. Daren Wolfe
In the summer of 2004, he accepted the position of Director of Operations for Holy City Hospitality, and commenced to launch Good Food Catering. In the fall of 2005, Wolfe became the Operating Partner of Holy City Hospitality. Since then, the hospitality group has expanded, launching its third restaurant, Virginia’s on King, in December of ’07.Download PDFView Full Bio