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 Ken Upton brings a wealth of knowledge, experience and passion to cooking, having spent many years gaining expertise in managing his own restaurants, as Food and Beverage Director at the Lord Baltimore Hotel, Peabody Court Hotel and in his travels around the world. His food philosophy is deeply rooted in the culinary traditions of Italy, France and other Mediterranean countries. "Known for his spectacular theme parties, Ken has wowed his clients and their guests. From Ruxton, to the Potomac, to the Eastern Shore, there have been events ranging from all kinds. Unimaginable events such as a cocktail bash that recreated Harry's Bar (featuring Bellinis) in Venice, to a lyrical "Last of the Summer Whites" Gatsby dinner party where guests wore white and dined on pristine foods displayed on white Irish linen." "Every client is different, and every party should be an extension of the host," says Ken. "I paint the party from a palette of colors that they choose, and with every event I put myself on the client's side." "Ken believes that a spectacular event depends on the purity of the concept - carrying the theme through the flowers to the music to food and wine."
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