About

Please Meet Our Nitzan Family!

Rabbi Binyamin Silver, and his family will be celebrating Pesach with Nitzan Productions for the first time.  Rabbi Silver serves as the Assistant Rabbi at one of the largest shuls in the Greater Washington area where he has earned a wonderful reputation for his distinctive outlook and vibrant rabbinical leadership.  Rabbi Silver received Semicha from Rabbi Moshe Shternbuch, Executive Director of the Rabbinical Court of Jerusalem and Rabbi Nathan Greenblatt, Av Beis Din of Memphis, Tennessee.  In addition to his rabbinical duties, Rabbi Silver is a practicing attorney and also holds a Masters in Education, both valuable resources that he has applied to his own rabbinate and teachings.

Rabbi Yisroel David Bacharach, CEO of Potomac 18 Caterers, has more than 20 years of experience in the kosher catering industry. With an intimate knowledge of kashering procedures, the Rabbi has directed and facilitated the production of literally thousands of kosher events at luxury hotels, venues, cruise ships and private homes across the country.  He continues to advise chefs on kosher menus. Rabbi Bacharach knows that successful events don’t happen by themselves and he has assembled an all-star team of kitchen and service staff to ensure that Nitzan Passover is truly an extraordinary dining experience.

Potomac 18 Caterers’ Executive Chef, Ravi 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."

Michael Parru 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. .

Ivan Kail Event Director, With almost two decades of experience, Ivan has become a name known to all in catering.  Ivan has held management and executive level positions in sales, marketing and operations roles in catering and the hospitality industry. His managerial skills, and customer service experience, insure that every event has a customized menu, attentive staffing and attention to detail, thereby creating the ultimate personalized event.  Ivan's creativity and talent know no boundaries, specializing in Passover destinations, he always makes sure every detail is completed to perfection!

 

 

 

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