SERVING WASHINGTON, DC, MARYLAND, VIRGINIA, NEW YORK, PENNSYLVANIA, NEW JERSEY, DELAWARE, & BOSTON Facebook link for Potomac 18LinkedIn profile for Potomac 18

Testimonial

“I wanted to let you know that everything went beautifully today—the food was delicious, the quantity was great, and the staff was absolutely terrific!  I really enjoyed working with Joshua and others. Thanks so much”,

Chani

Team

RABBI YISROEL DAVID BACHARACH, PRESIDENT & CEO

Rabbi Bacharach President and CEO of Potomac 18 graduated from the State University of New York in Management Finance in 1982. He also carries a rabbinical degree.  He has travelled the world doing catering events on luxury cruises, hotels and restaurants.  For more than 30 years he has been instrumental in executing major events across the globe.  In 2011, he purchased Dahan Kosher Caterers and rebranded it to a full service high end catering operation in Montgomery County.

Rabbi has directed and facilitated the production of kosher events from 10-12,000 guests. He educates both front and back of the house staff on kosher cuisine and execution. He has worked closely with both food service providers and equipment vendors to make each and every event a success. 

 

Ravi Narayanan, Executive Chef

Chef Narayanan started his career at the tender age of 14 as an apprentice to Master French Chef Robert Greault of the famous La Colline in Washington DC. Narayanan singles out experiences of being the first American to be chef de partie for 2 star Michelin Michel Rostang in Paris, working with Chef Steve Mellina at The Manor in West Orange, New Jersey, Etienne Jaulin of The Old Angler Inn, Potomac Maryland, and being the opening Chef de Cuisine with Chef Gary Danko of The Ritz Carlton Hotel in San Francisco that proved most seminal in his culinary development.

With Michel Rostang in Paris, Narayanan refined his techniques and cultivated an acute appreciation of the diversity in France. Narayanan says, "My reward for being a chef is in the culture. It's full of interesting, creative people whose pure passion and discipline is to excel in the art of performance and making people happy through the highest of dining experiences."

"I can't imagine doing anything else. Working and learning from him was intense and enlightening," Narayanan says of Rostang. "His meticulousness and business savvy really had an impact on me."

"All the mentors and chefs throughout my career have inspired me with their vision and passion, how to taste and see everything through the guests' eyes while always thinking about the total guest experience. Cooking is a very complex, yet satisfying profession. I need to think creatively, rely upon the knowledge I have gained over the years and work with my hands, the result of which nurture and please my guests. This is what is gratifying to me," Narayanan says. 

"Cuisine of the moment, cuisine natural, cuisine inspiration are the three pillars to my philosophy, keep it simple and use the freshest ingredients available and put them together in such a way that the flavors, colors, and textures combine to bring out the best in each other."

 

Michael Porru, Executive Pastry Chef

Is a graduate of The American Institute of Baking and Ecole Lenotre. He studied under Jean-Marie Guichard of Cacao Bakery and Franck Michel of DGF. He held his first Executive Pastry Chefs position at 19 working for The Jefferson Hotel in Washington DC. He worked for the Blair House under the George W. Bush administration. He has 36 years of wholesale, retail, hotel, off premise catering, country club experience and bring his world class confections and baking to Potomac 18 guests both near and far.

 

 

Amy-Renee Dull-Collins, Office Manager/Social Media Administrator

Testimonial

“I wanted to let you know that everything went beautifully today—the food was delicious, the quantity was great, and the staff was absolutely terrific!  I really enjoyed working with Joshua and others. Thanks so much”,

Chani