EXPO CENTER

The Fort Washington Expo Center's in-house Catering Department is headed by Edward Welch, Food and Beverage Director.

Mr. Welch graduated with honors from the Culinary Institute of Hyde Park, New York in 1980. As a certified member of the American Chef’s Federation, he brings the Expo Center over 15 years experience in the hospitality industry. His career began with IBM Headquarters in New York where he was involved with both their Executive Country Club and Hotel.

Mr. Welch's specialized experience in corporate dining has enabled his market to include such clients Gale & Wentworth, J.B. Hanauer, Royal Insurance, IBM, and Anderson Consulting.

The Fort Washington Expo Center has enhanced their Catering Department one step further with the acquisition of Executive chef Donald Saunders. While his education is very impressive in the catering field, his experience is equally extensive, originating as Chef DeParte at the Shoreham-Omni in downtown Washington, D.C. He rose from Chef DeSaucier at the Four Seasons Hotel in Washington, D.C. to Executive Chef at the prestigious Boca Raton Resort and Carnival Crown Cruise Lines in Coral Gables, Florida.

Mr. Saunders also acquired his Culinary Apprenticeship through the, American Chef's Federation as well as training for six months in the south of France at S.B.M. Hotels owned by the Prince of Monaco.

So, whether your event is a corporate function or a private affair, let the coalescence of Mr. Welch and Mr. Saunders make it a pleasant one at the Fort Washington Expo Center.