The “Wright” Venue
John Wright Restaurant is a full service venue from bridal showers, rehearsal dinner, outdoor lawn ceremonies and receptions.
The River Room, overlooking the Susquehanna River in Wrightsville is the perfect location for your reception. Start your day in our luxurious Bridal Suite and relax knowing your guests will spend the day with you at one location.
Ceremonies on the lawn offer a breathtaking backdrop to your I Do’s and guests can enjoy our rooftop deck the entire reception. We take pride in our food using only local fresh ingredients and offer several food packages. Call us today to schedule your tour!
Meet Our Staff
Molly Cook
Wedding Sales
717-252-1003
Molly, also referred to as the Queen Bee, has been in this hive since 2005. (Not kidding, she has one tattooed on her foot, showings available upon request) After being hired on as a server, she has grown to have many roles within John Wright. Molly handles the human resources department, payroll, and works alongside Jim as the Assistant Director of Operations. She began to handle the bookings of smaller parties, in the restaurant, in early 2013. Working with clients to plan the perfect bridal shower, seamless birthday party or relaxing rehearsal dinner planted a sales seed in her roots. After attending her first wedding show and bartending several weddings at John Wright, Molly was hooked on the whole process. Molly says “I love getting to know each couple, their personalities, and working with them step by step to make their day just “Wright”! Organization, flexibility and attention to detail come naturally to this mother of 3, and wrestling team mom, and football team mom. As a graduate of Eastern York, she has been able to see firsthand the growth of John Wright and is proud to be a small part in that success. If you are looking for a passionate, fun professional to help plan your wedding day, look no further than John Wright and Molly.
Jim Switzenberg
Director of Operations
Jim was the Senior Culinary Instructor at Harrisburg Area Community College. As a Certified Executive Chef, he has run restaurants in New York City, Los Angeles, and Houston. A graduate of the Culinary Institute of America, he also has taken and taught classes in Italy and Spain. Jim is a big advocate of fresh, local food, and has been involved with the Slow Food Movement. Jim has helped to transform John Wright into a destination, not just a restaurant. By using as many foods produced by local farmers as possible, he has been able to help bring the Farm to Fork movement to this area. His craft kitchen produces everything chemical and additive free including sausage, breads and desserts. Jim has also taken a special interest into proving our customers with the best locally produced alcohol. Even the alcohol we serve is as local as could be. The microbrews in bottles and on tap, the PA distilleries, and the home made infusions all show the passion for local products. Be assured that an event held at John Wright will have Jim’s stamp of approval for being done the “Wright” way!
