1. John R. Walsh
958 Country Club Road
York, Pennsylvania 17403
717-846-0382, 717-880-4442 cell
johnwalshchef@gmail.com
Career History
2012 June to present Classic Catering People
Vice-President of Culinary, Baltimore Maryland
Classic Catering people are the largest off premise catering company in Baltimore
Maryland with sales of 15 million
Responsibilities
 Responsible for the development, purchase, production, and execution of all food products
. and equipment
 Supervised and managed the kitchen staff of 20 chefs,
 Performed all menu development, planning, design and pricing for the corporation while
Maintaining a 20% food cost
 Cook book author for Leading Caterers in America “Fifteen Chefs”, Culinary board
member
2012 June Regents Glenn Box Hill Club
Executive Chef Purchaser, menu design, & catering director
2012March- June Rouge Fine Catering and Poulet Restaurants
• Culinary Director and Vice President for a 12 million dollar company
2003-March 2013 Chefs Expressions Baltimore Maryland
 Executive Chef and Equipment Operation Manager
 Off- premise catering encompassing small events to seated served events for 2,000 guests
Responsibilities
 Responsible for the development, purchase, production, and execution of all food products
and equipment.
 Supervised and managed the kitchen staff, equipment staff, and off premise Culinary teams
 Performed all menu development, planning, design and pricing for the corporation while
Maintaining a 20% food cost
Achievements
"2011 Chairperson March of Dimes for Maryland"
"2011 Best Catered Event" National Association of Catering Executives"
 "2010 Best Catered Event" National Association of Catering Executives
 " 2010 Hospitality Mentor of the year NAF Awards"
 “2010 Caterer of the Year" Restaurant Association of Mayland
 "2010 The Knot "Best of Weddings"
 "2010 AIWF First Place; People Choice Award"
 “National Catering Company of the Year” Catering Magazine & National Association of Catering
Executives"
 "National Wedding Caterer of the Year" Catering Magazine
 "2008 Maryland Chef of the Year"
 "2008 Kitchen Contenders Gold Medal" Las Vegas
 "2010 AIWF First Place; People Choice Award"
 Nominated for Chef Of the Year in Maryland, 2005 and 2006.
 Published in Baltimore Magazine

1999-2003 Wickey’s Caterers, York, PA
 Vice-President of Operation Corporate Chef
 Off- premise catering encompassing small events to seated served events for 2,000 guests
Responsibilities
 Responsible for the development, consultation, and execution of sales covering Central
Pennsylvania, Baltimore-Washington, New Jersey, and New York City

2.  Supervised and managed the kitchen staff from the Executive Chef to the Catering Chef
the wait staff, warehouse staff, and the equipment staff.
 Led the development, implementation and the instruction of the corporate training
programs
 Performed all menu development, planning, design and pricing for the corporation
Achievements
 Increased revenues from $2.1M to $3.5M over a four- year period
 Successfully introduced higher quality food and presentation catering to an upscale
clientele resulting in increased customer loyalty.
 Successfully introduced training and procedural manuals for staffing and equipment
handling
 Achieved better than average food costs of 12.7% compared to total sales
 Achieved a very strong portfolio in the Washington DC market.
1998-1999 Patty and John’s Restaurant, Hanover, PA
Executive Director and Executive Chef
Privately held property, with three facilities; Fine dining seating capacity, 130; pub casual
dining 100; ballroom and banquet seating 300, total seating capacity 700
Responsibilities
 Led, motivated and trained staff of 45
 Designed and implemented new menus, training and policies in 3 different food concept
areas
 Organized and promoted new marketing ideas for menus, cooking classes, wine tasting,
and television appearances
 Successfully restructured existing catering, banquet, and restaurant menu resulting in higher
profit margins and better quality consumer product
Achievements
 Streamlined operations by introducing professionally trained chefs, kitchen staff, and floor
managers, which increased sales and productivity by 20%
Career History
1996-1998 The Left Bank Restaurant, York PA
Executive Chef and General Manager
Privately held, executive dining restaurant, seating 140 and off premise catering.
Responsibilities
 Responsible for profit and loss, staffing and supervision of the kitchen and wait staff
 Developed a monthly event schedule including cooking classes, theme dinners, and wine
tasting
Achievements
 Increased sales 300% in the first year from $ 320K to $920K
 Maintained a better than average food and labor cost while upholding the quality of
Food and service
 Developed and instituted a catering division
John R. Walsh
Page 2
1992-1996 Wickey’s Catering, York, PA
 Vice President Sales and Corporate Chef
 Off- premise catering encompassing small events to seated served events for 1,000 guests
Responsibilities
 Responsible for the development, consultation, and execution of sales covering south
Central Pennsylvania and the Baltimore-Washington area.
 Supervised and managed the kitchen staff from the Executive Chef to the Catering Chef

3. and the wait staff
 Led the development, implementation and the instruction of the corporate training
programs.
 Performed all menu development, planning, design and pricing for the corporation
Achievements
 Increased revenues from $780K to $2.1M over a three- year period
 Successfully introduced higher quality food and presentation catering to an upscale
clientele resulting in increased customer loyalty.
1991-1992 Martin’s Catering, Baltimore, MD
Privately held catering company with 8 locations, seating capacity of 400 with off-premise
catering
General Manager
Responsibilities
 Complete management responsibilities including profit and loss statements, scheduling of
sales, wait staff and kitchen staff.
Achievements
 Sales of $23 million
 Maintained a better than average food and labor cost while upholding the quality of food
and service
 Brought the operation in line with corporate objectives within two months; a first for the
York, PA division
1990-1991 The Morrison House, Alexandria, VA
Premier hotel, 35 rooms, seating capacity 60 in the restaurant, three private dining rooms, total
capacity 160
Executive Chef
Responsibilities
 Introduced a new “Regional American” menu
 Maintained a better than average food and labor cost while upholding quality of food
and service
 Developed and introduced a monthly training class for the kitchen staff
Achievements (The Morrison House, cont’d)
 Received Four Star (AAA), Four Diamond (Mobile Guide), accreditation for the first time
in the restaurant’s history
 Awarded Uncle Ben’s Best Inn of the Year Award in 1990 for excellence in cuisine
 Voted to the top ten percent of American and Canadian Chefs in America Registry in 1990
 Conducted several cooking classes for Woodward and Lothrop Department Stores and
classes on local cable channels
1981-1989 Chez John, Inc., York, PA
Exclusive restaurant and bar seating 100 and three bakeries with a seating capacity of 100
Off-premise catering
 Managed and owned three bakeries, a restaurant and a catering company
 Developed a marketing program which included, monthly cooking classes, theme dinners
and wine tasting
John R. Walsh
Page 3
Achievements
 Published over 35 times in journals and newspapers, such as Where to Eat in America, 3rd
edition, William Ricey and Barbara Goldman; Chestnut Hill Local, Len and Jeanette Lear;
and Country Magazine

4. Consultant, Design
1999-2000 Crash Cafe, Baltimore MD
Corporate and Concept Chef
Themed concept dining, seating 550
1998-2002 Yorktowne Business Institute, Culinary Arts Program, York, PA
Three Associate degree programs, 20 students in each level; morning and evening classes
Consultant, Design and Curriculum, and Instructor
1975-1979 EDUCATION
 International Finance, Richmond College, London, England