John Walsh Jr.

John Walsh Jr. was born in Orleans, France and raised in France, Switzerland, England and Belgium, John spent 25 years abroad. John received his first restaurant experience working as a dishwasher in The Hard Rock Café, London while attending The University of London, where he majored in International Finance.  He now runs the most highly acclaimed catering kitchen in the region.

 

John bought his first restaurant and catering company at age 25 and has since worked with many of the best French and American chefs. In 2007, he won the Best Chef of the Year for Maryland. In February of 2008 John and his team won the Gold Medal in Kitchen Contenders for Catersource Magazine in Las Vegas Nevada.

 

While working in Washington DC, John was voted into Chefs of America which only honors the top ten Chefs in North America. John has been nationally published and is currently working on his own cook book.

 

John participates in local programs such as Meals on Wheels, March of Dime, and Days of Taste. He also cooks once a month for Saint Patrick’s Elementary School for 150 children.

 

He is especially excited to be working with Chef's Expressions, in an ideal collaboration. John says, “Jerry Edwards, the culinary team and I share a vision for ultimate catering and culinary experiences.”

 

John’s specialty is American cuisine with a Provencal and Tuscan influence. John has also mastered Eurasian cuisine by blending the two cultures together and developing some unique and delicious food combinations. He prefers organic produce in many of his dishes and uses many organic herbs and flowers for garnishing.