We are thrilled to introduce you to the newest member of the Robert Ryan Catering & Design Event Planning Team, John Alexander!
From bus boy to event manager – John discovered his passion for the hospitality industry working at a restaurant in college. His newfound passion took him to culinary school and kick-started his journey through the hospitality industry. Now, armed with over 20 years of experience, John brings together all the intricate details that make his clients’ events truly unforgettable, whether they are grand affairs or intimate gatherings. Join us as we delve into John’s story and discover how his commitment, creativity, and culinary flair combine to create extraordinary experiences for all.
What’s your job title? What do you do day-to-day?
As an event manager, I bring together all the details for my client’s events, large and small. The day always starts with a cup of coffee (or four). At any point in the day, you might find me in a meeting with clients, emailing prospective clients, hosting tours at one of our venues, or maybe even on the phone with a client while on my way to a venue tour.
How long have you worked for Robert Ryan Catering & Design & what did you do before?
I started With Robert Ryan in the spring of 2023 and have been working in the food and hospitality industry for over 20 years. Before coming to Robert Ryan Catering, I was an event chef for another catering company. Before that, I worked in restaurants and events in every capacity from line cook to restaurant manager, busboy to maître ‘d.
How would you describe Robert Ryan Catering & Design to a potential client or employee?
This is a place where everyone, from operations to office staff and every step in between, cares about doing what is right. Not only for the business and for each other, but especially for the client.
Where did you grow up? What did you want to be when you were growing up?
I am originally from Houston, Texas. My family moved to Chester County when I was 7 years old, and I now live two blocks from that childhood home. In high school, I worked at a pizza place making pizzas and manning the register, but that was just a job. While in college for music education I started working at a casual dining restaurant just to make some cash. That is when I learned I enjoyed food and hospitality just as much as music. So, I ended up attending culinary school in Philadelphia and started working at a local fine dining restaurant…the rest, as they say, is history.
What do you love most about your job?
I enjoy talking with my clients to learn their vision and working with them to design the event they are dreaming of.
Tell us something about yourself that no one would know just by looking at you.
I love to ride motorcycles. Some of the most fun I have ever had is taking my old 1996 BMW R1100RS up to Pocono Raceway for a day out on the track.
What do you do for fun outside of work?
Besides riding my motorcycle, I enjoy playing music with my wife of 17 years, spending time with our two silly boys, taking our dog hiking or to the dog park, and the occasional round of golf.
What would be your desert island last meal?
I’m a sucker for slow cooked meats so I will have to go with a bone in braised short rib, maybe with a whipped potato cauliflower brandade. Finish that with a savory mushroom sauce and pair it with a bottle of Antinori Tignanello. If it’s not too much trouble I’d like to end my meal with a silky crème caramel and a half bottle of Chateau d’Yquem, or maybe just a cheese plater and a Taylor Fladgate 20 yr. tawny port.
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Ready to learn more about our menus and events? Schedule a consultation with one of our event managers today!
Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.
Featured photo: Morby Photography
All post photos provided by John Alexandar