In this photograph, White House Executive Chef Henry Haller adds wine to a dish in the White House Kitchen. During his tenure as executive chef from 1966-1987, Haller cooked for five first families and their distinguished guests. The Swiss-American chef managed over 250 State Dinners, oversaw meal preparation for some of the largest dinner parties ever held at the White House, and catered the wedding receptions for first daughters Luci Baines Johnson, Lynda Bird Johnson, and Tricia Nixon. Haller's recipes varied to suit the tastes of the families he served, emphasizing steak for the Johnsons, international dishes for the Nixons, healthy unpretentious dishes for the Fords, Southern comfort foods for the Carters, and variety for the Reagans. This photograph is part of Haller's personal collection.