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Our Team

PRINCIPALS      ACCOUNT EXECUTIVES      TO GO ACCOUNT EXECUTIVES

 

PRINCIPALS

Harriet Dopkin, PARTNER/PRESIDENT
Extension x1322 / hdopkin@classiccatering.com

Cooking since she was eight years old, Harriet has had a life full of culinary adventure. After pursuing a degree in the Classics at St. Johns, she went on to study the culinary arts in both the United States and Japan. Backed by an ever-expanding library of cookbooks, great food reads and collaborations with international friends, Harriet loves to introduce new flavors, cooking techniques and producers to Classic’s kitchen. She enjoys gardening, experimenting with different heirloom vegetables and sharing them with family and friends, as well as working with local children in Classic’s cooking camp and the Days of Taste ® food discovery program.

Larry Frank, PARTNER/VICE PRESIDENT CATERING
Extension x1321 / lfrank@classiccatering.com

Larry has worked in the food and beverage industry since he was 11 years old and brings a wealth of knowledge to his role at Classic. He began working in his uncle’s restaurant at an early age and landed his first catering job at the Carousel Hotel in Ocean City during summer breaks from college. In 1983, Larry joined the catering department at the Hyatt Regency Baltimore and finished his career there as the Director of Catering and Convention Services. Today, Larry oversees the full-service sales and event management teams at The Classic Catering People, where he has been a partner for 16 years. He appreciates the talent he is surrounded by and loves that every day brings a different experience, as well as new and familiar faces to work alongside. The diversity of the parties Classic plans – from the party logistics and menu development to the overall experience – is a point of great pride and satisfaction. Larry enjoys catering for the children and grandchildren of his long-time clients. Family has always been a priority for Larry and is whom he spends his free time with.

Gail Kaplan, PARTNER/VICE PRESIDENT SPECIAL EVENTS
Extension x1409 / gkaplan@classiccatering.com

As one of Classic’s founding partners, Gail has acted as rainmaker, salesperson, public relations representative and more. She is especially proud of her efforts as a client advocate — a role that has come to define the Classic mindset. Gail enjoys helping her clients celebrate important milestones and create memories that will last forever. And even after decades of choreographing special moments, she says that every event still feels like her first.

 

ACCOUNT EXECUTIVES


John Walsh
, VICE PRESIDENT OF CULINARY
Extension x1435 / jwalsh@classiccatering.com

John was born in the French city of Orléans. Raised in Switzerland, England and Belgium, he spent 25 years abroad. While majoring in International Finance at The University of London, John received his first restaurant experience working as a dishwasher at The Hard Rock Café. At age 25, John bought his first restaurant and catering company, and he has since worked with top chefs in France and the United States. Today, John runs the most highly acclaimed catering kitchen in the region.

John has received many culinary awards. In 2009, he was deemed Maryland's Best Chef of the Year. While working in Washington, D.C., John was voted into the prestigious Chefs of America, which honors only the top ten chefs in North America.

John specializes in Seasonal American cuisine with a Mediterranean accent. He has been nationally published and is currently working on his own cook book. John also participates in local programs such as Meals on Wheels, March of Dime, and Days of Taste.


Kelly Girard, FULL SERVICE CATERING
Extension x1356 / kgirard@classiccatering.com

Kelly strives to deliver a party that exceeds every wish, and treasures her relationships with her clients. One client referred to her as “my hero,” and the Baltimore Ravens praised her for a “masterful job.” Kelly’s favorite Classic experience was catering for the network media at the 2008 Presidential inauguration — a fitting assignment for a newsworthy career.


Eileen Miles,
FULL SERVICE CATERING
Extension x1326 / Emiles@classiccatering.com

Eileen says catering is in her DNA. She was stuffing chickens in the family catering kitchen by the time she was 10 years old. At Classic, Eileen loves working with her clients and counts her initial meeting with the company’s founders among her most memorable moments. More than 20 years later, Eileen has also become a valued member of our catering family.


Lynn Piette,
FULL SERVICE CATERING
Extension x1352 /       lpiette@classiccatering.com

As our resident wedding specialist, Lynn prides herself on listening skills and special rapport with brides. While planning her own daughter’s wedding was her most memorable Classic event, Lynn treats all of her clients like family. Which explains why her corporate and wedding clients alike use words like “amazing” and “incredible” to describe her.

Bobby Pressman, FULL SERVICE CATERING
Extension x1317 / bpressman@classiccatering.com

For over two decades, clients have been praising Bobby’s results-oriented focus as well as attention to detail, infinite patience and responsiveness. He credits the amazing and talented support team at The Classic Catering People. All we know is that when his clients say things like “Thanks for a phenomenal job” and “He took a ton of stress off my shoulders,” we all look good.

Alan Pressman, FULL SERVICE CATERING
Extension x1318 /apressman@classiccatering.com

Born and raised in Baltimore, Alan comes from a family of caterers. He loves planning big events and his parties have been described as “fabulous” and “couldn’t have been better.” He has also proven to be quite the logistical miracle worker — kind of like the MacGyver of catering.

Nicole Van Natta, FULL SERVICE CATERING
Extension  x1410 / nvannatta@classiccatering.com

When Nicole received rave reviews for her very first event, she knew she had found her calling. Seeing the final product of all her work is still the favorite part of her job. For that satisfaction, she’s even willing to risk the occupational hazard of a chocolate allergy.

Terri Young, FULL SERVICE CATERING
Extension x1319 / tyoung@classiccatering.com

As the former owner and chef of a bed and breakfast with a 70-seat restaurant, Terri has both great experience and a passion for all things culinary. Her ability to transform a room is legendary, and she always brings the latest innovations in food and drink to her events. We’ll toast to that!

 

CLASSIC TO GO ACCOUNT EXECUTIVES

Ellen Brook, TO GO CATERING
Extension x1313 /   ebrook@classiccatering.com

Ellen loves entertaining and knows she’s done a great job when her clients feel the same way. Her favorite Classic moment is Thanksgiving morning, when the kitchen is packed with people preparing enormous amounts of food. We’re just thankful she’s one of them.

Amy Kuntz, TO GO CATERING
Extension x1420 / akuntz@classiccatering.com

Planning menus has always been one of Amy’s passions. Her friends often ask her, “What should I serve at this party?” or “How should I prepare the chicken?” After staying at home with her daughters while they were young, Amy decided to go back to work. Not only do her friends still call her for menu suggestions and recipes, so do her countless clients.

Greg Mason, TO GO CATERING
Extension x1324 / gmason@classiccatering.com

There’s nothing Greg would rather do than throw a party. And at Classic, he’s made a pretty impressive career of it. If he couldn’t plan parties for a living, he’d like to travel. But for now, his clients are hoping Greg stays right where he is.

Shirley Ravitz, TO GO CATERING
Extension x1316 / sravitz@classiccatering.com

Shirley is one of Classic’s most experienced catering professionals. Her favorite part of her job is working with clients. And because she’s always upbeat and a total team player, we love working with Shirley.

Jackie Shugarman, TO GO CATERING
Extension x1358 / jshugarman@classiccatering.com

Jackie loves working with her clients of all ages. Her favorite Classic experience to date has been helping the children at Cooking Camp. As for her personal recipe for success, Jackie credits her patience and her willingness to bend over backwards to create a great event.