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Madeline Meehan, Director for Catering, graduated from Johnson & Wales University in 1985 with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Food Service Management. After completing a one-year Corporate Management Training program with Hyatt, she became a Catering Manager, which was the foundation for her food service career. Meehan designed and built a restaurant and catering operation in Chicago, and did additional catering stints with Hyatt and Sheraton in Chicago, New York, and Boston. In July 1999, she joined Crimson Catering and developed a new team, that increased catering sales by 37% in one year. The division continues to enjoy steady growth under her direction.

Ludger Wessels is applying his 15 years of culinary experience in both Europe and America, to introduce a new echelon of excellence to Crimson Catering. Chef Wessels joined the Crimson team in the fall of 1999, and has been instrumental in elevating the operation's flair for savory seasonal selections. His menus, created for individual tastes and events, compliment the Harvard community's unique and broad customer palate. Chef Wessels trained at the elite German Hotel School, and worked his way up through the kitchens of numerous renowned German, Swiss and Boston hotels and restaurants. His specialties include regional German and French cuisine. He has worked in America since 1995, including a two-year turn at the Harvard Club. His experience there offered Chef Wessels the insight that allowed him to step into the Crimson Catering role and lead the culinary team in their efforts to become the preferred caterer on campus. Crimson Catering was the Grand Prize winner for the NACUFS Loyal E. Horton Catering Standard Menu contest in 2003. Chef Wessels is a two-time ACF gold medal winner, most recently at the NACUFS Region 1 conference.