John R. Walsh has over 30 years of experience as an executive chef and catering director. He is currently the Vice President of Culinary at Classic Catering People in Baltimore, where he oversees a staff of 20 chefs and manages a $15 million business. Previously, he held executive chef and director roles at numerous catering and restaurant businesses, growing sales and maintaining excellent food costs at each position. He has received many awards and accolades for his work, and has experience consulting, teaching, and writing about the culinary field.

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
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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
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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