Our Team

Molly Cook

Wedding Sales

Affectionately known as the Queen Bee, Molly has been part of the John Wright Restaurant family since 2005. She began her journey as a server and steadily grew into one of the restaurant’s key leaders. Today, she manages all events and human resources while also serving as Assistant Director of Operations, working closely with Jim to keep everything running smoothly.

Molly’s love for event planning sparked in 2013 when she began booking smaller parties and quickly discovered her passion for helping clients create unforgettable celebrations — from bridal showers and birthdays to rehearsal dinners. After attending her first wedding show and bartending several weddings, she was officially hooked on the magic of the wedding world.

She loves getting to know each couple and guiding them step by step to make their day feel just “Wright.” Organization, flexibility, and attention to detail come naturally to her — no surprise for a dedicated mom who also balances roles on an athletic booster club, a wrestling organization, and as a football photographer.

A proud Eastern York graduate, Molly has watched John Wright grow over the years and is honored to have played a role in its continued success. If you’re looking for a passionate, energetic professional to bring your wedding vision to life, Molly is the perfect person to make it happen.

Jim Switzenberg

Director of Operations

jim@jwrpa.com

Jim brings a wealth of experience and passion to John Wright Restaurant. A Certified Executive Chef and graduate of the Culinary Institute of America, Jim has led restaurants in New York City, Los Angeles, and Houston, and has both taken and taught culinary classes in Italy and Spain. Before joining John Wright, he served as a Senior Culinary Instructor at Harrisburg Area Community College, where he shared his expertise and love for the craft with aspiring chefs. A dedicated advocate for fresh, local food, Jim has been deeply involved in the Slow Food Movement and has played a key role in transforming John Wright into a true destination — not just a restaurant. By sourcing from local farmers and focusing on farm-to-fork dining, Jim ensures that every dish served is made with integrity and care. His craft kitchen produces everything chemical- and additive-free, from sausages and breads to desserts. Jim’s commitment to local excellence extends to the bar as well — featuring Pennsylvania-made spirits, microbrews, and house-made infusions, all reflecting his passion for supporting the community. When you host an event at John Wright, you can be confident it carries Jim’s stamp of approval — done the “Wright” way.