Henry Hirsch knows his way around the event and culinary industry. Before Ridgewells, he worked as executive sous chef at Occasions Caterers, executive chef at Susan Gage Caterers, and product manager for CaterXpert, a catering management software company.
A graduate of the French Culinary Institute in New York, he has also worked as a line cook at Le Cirque under Chef Daniel Boulud, and at Mondrian under Chef Tom Colicchio. In the 1990s, he—along with his wife—owned and operated The Chef’s Table restaurant in Rehoboth Beach, DE.
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