All Hands on Deck

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 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.

Born and raised in Canada and living in Vancouver, Toronto and Montreal exposed Chris at an early age to appreciate and love the food and cultural melting pots that existed in those great cities. Throughout his career he has led people and brands and injected his passion of the Hospitality business through great companies such as Darden Restaurants (Orlando, Florida), Service Inspired Restaurants (Toronto, Canada) and recently the Luxury Dining Group (New York, New York). He also held the Food and Beverage Leadership role at BF Saul Hospitality Group (Bethesda, Maryland) where elevation in product and the development of people within Catering and Banquets were in the forefront of strategies and focus. Always an active participant and leading by example in all things Food, Beverage and Service, Chris collaborates on all levels to make sure it is about the team and their execution when serving and exceeding the guests’ expectations in all venues. Opening over 80 restaurants and locations within the Hotel and Restaurant business Chris comes to Classic with experience on all F&B levels that will help fuel future opportunities and impact current initiatives. In his free time Chris is all about his family and celebrating events and special occasions they share together.