inspired by you
Since becoming a family-run business in 1990, every decision, every detail, every event is like we are planning our own. We work to understand your vision, anticipate your needs, and exceed your expectations. The combined expertise of our core team translates to a service-oriented in wait staff; a creative kitchen and food presentation; efficiently executed timetables; and the very best vendor selection in the region. When you book your event on-site at Richlin, or invite us to serve you elsewhere, you get the knowledge and the care of the whole family.
Steve and his wife Linda have been the owners of Richlin Catering & Event Center since 1990. A graduate of Harford Technical’s School food preparation and management program and the Culinary Institute of America at Hyde Park, New York, Steve worked in his grandfather’s food service business in Boston before returning to Maryland where he held foodservice positions at Macy’s and the Towson University Club. After becoming the General Manager of the formerly named, Gourmet Ballroom, Steve purchased the facility in 1990 and renamed it the Richlin Ballroom. “Richlin” is a unique blending of Steve’s middle name and his wife Linda’s to firmly establish their new venture as family business. Almost three decades later, Richlin has retained its original footprint, but under Steve’s leadership, the business has expanded to off-site catering at preferred regional venues as well as off-site catering at the client’s choosing. Steve recently changed the business name again to “Richlin Catering & Event Center” to more accurately depict the versatility of the space and their expanding off-site options.
Creator of the Magnificent 7 Networking Event and founding member of the Society of Italian American Businessmen in Harford County. Mark Dardozzi has lived, worked, and volunteered in Harford County for over 30 years. While Mark handles networking for Richlin Catering, he is also is committed to connecting people and organizations and ensuring that your event, on-site or off, is executed exactly as you imagined.
Our General Manager for over 11 years, Jude leads our entire team in executing the logistics of both our on-site events and our growing off-site catering business. Helping clients navigate decisions by factoring in details like event size, weather variables, location, and style, Jude’s nearly 30 years of industry experience, including 15 years as General Manager at La Fontaine Bleu, ensures that each event is a success. Jude also holds Maryland certifications in food handling and alcohol awareness so that safety is always a priority.
A former executive at Macy’s and the General Manager of Vitali’s Restaurant for 17 years, Linda is our Sales Manager as well as our Wedding & Event Coordinator who exemplifies our commitment to customer service. Many of our reviews will thank Linda by name for her ability to keep everything running smoothly while keeping our hosts stress-free.
With over 30 years of industry experience, Maria began her journey with Richlin as part of the wait staff, then worked her way up to Wedding & Event Coordinator; Maria covers every aspect of an event with care and skill. Her compassion and talent for keeping nervous hosts and hostesses calm has earned her a reputation that keeps our clients coming back for all their special celebrations.
Keeping the tradition of hospitality and customer service going, Kristen joined the family business in 2016 and manages the office along with many other tasks. With a degree in Business Marketing, Kristen administers our accounting functions, assists with personnel, and helps coordinate sales, marketing, and event logistics. Kristen is the youngest daughter of Steve and Linda Vitali, and will follow in their footsteps of keeping the family business.
With over 30 years in the hospitality industry, including chef positions at The Rusty Scupper, Liberatores, and La Fontaine Bleue, our Executive Chef Darryl Deloach knows what it takes to create a memorable menu for your event. He applies his talent to the entire meal process: planning the menu to ensure tastefully complimentary items; delicately preparing the selections; and creating artful plate designs for optimal presentation.