In this photograph, White House Executive Chef Henry Haller stands with butlers Alfred Saenz (left) and Wilson Jerman (center), waiting for guests to enjoy a buffet spread in the State Dining Room. The refreshments, which included fresh fruit and shrimp with cocktail sauce, were likely served during a reception for members of the Diplomatic Corps and their spouses, held on July 1, 1986 during the Ronald Reagan administration. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

This group photograph of the White House residence staff was taken in the State Dining Room on January 6, 1982, during the administration of President Ronald Reagan. The staff photographed worked primarily in the Executive Mansion and include kitchen staff, butlers, and the White House Curator's Office. The photograph is part of a collection belonging to former White House Executive Chef Henry Haller, pictured standing in the second row in his chef's hat. Haller served as executive chef of the White House from 1966-1987.

This photograph of maitre d'hotel Eugene Allen and White House Executive Chef Henry Haller was taken in July 1982, during the Ronald Reagan administration, in the President's Dining Room on the Second Floor of the White House. Allen worked from 1952 to 1986 as a pantryman, butler, and maître d’hotel. Haller served as executive chef from 1966-1987. This photograph is part of Chef Haller's personal collection.

This photograph, taken by White House photographer Mary Anne Fackelman on March 3, 1987, shows the White House Kitchen staff hard at work, likely preparing an entree for a dinner hosted by President Reagan in the State Dining Room to honor new members of Congress. From left to right are: White House Executive Chef Henry Haller, pastry chef Roland Mesnier, sous-chef Hans Raffert, an unknown Kitchen staff member, and chef Frank Ruta. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as White House Executive Chef from 1966-1987.

In this photograph, taken February 12, 1985, President Ronald Reagan has breakfast in the private President's Dining Room on the Second Floor of the White House with King Fahd ibn ʻAbd al-ʻAzīz of Saudi Arabia. United States National Security Advisor Robert C. McFarlane, United States Secretary of State George Pratt Schultz, Saudi Arabian Minister of Foreign Affairs Prince Saud al-Faisal, and Saudi Arabian Ambassador to the United States Prince Bandar Bin Sultan complete the breakfast meeting party. In his diary, President Reagan reflected with satisfaction on the breakfast meeting, as a productive step in Middle East peace plan discussions. In the background, head butler John Johnson can be seen carrying in dishes of food. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987, catering to the tastes of five first families and their distinguished guests.

This photograph of the private Family Kitchen on the Second Floor of the White House was taken in the mid-20th century, circa 1966-1987. Unlike the formal kitchen on the Ground Floor, where the White House Kitchen staff prepares elaborate meals for first families and their distinguished guests, the Family Kitchen offers a space for White House residents to prepare meals for themselves. The Family Kitchen gave President Jimmy Carter a private space to prepare his morning cup of coffee when he awoke at around 5:30AM, and gave President Gerald R. Ford a place to toast his favorite breakfast of English muffins. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef of the White House from 1966-1987.

This photograph, taken by White House photographer Mary Anne Fackelman on March 3, 1987, shows the White House Kitchen staff hard at work, possibly preparing an entree for a dinner hosted by President Ronald Reagan in the State Dining Room to honor new Members of Congress. White House Pastry Chef Roland Mesnier (left) plates the entree, while White House Executive Chef Henry Haller (right) transitions tied cuts of meat onto a cutting board. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

In this photograph, taken by White House photographer Bill Fitz-Patrick on June 12, 1984, White House Executive Chef Henry Haller and chef Frank Ruta proudly display a dessert basket created for a luncheon hosted by First Lady Nancy Reagan for the wives of senators. In the background, sous chef Hans Raffert carefully carries a second dessert plate. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller catered to the tastes of five first families and their distinguished guests.

This photograph of the Red Room was likely taken circa 1962-1964, early into the administration of Lyndon B. Johnson. The Red Room is located on the State Floor of the Executive Mansion. The room was first decorated with red fabrics during the James K. Polk administration in 1845. The richly decorated room is filled with furnishings in the American “Empire” or “Grecian” style. The parlor has been used for intimate receptions, teas, and meetings. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

This photograph of a staff party in the Family Dining Room was taken on June 15, 1987, during the Ronald Reagan administration. In the foreground of the photograph are five members of the White House Kitchen staff. From left: White House Executive Chef Henry Haller, kitchen steward Adam Collick, assistant pastry chef Franette McCulloch, chef Frank Ruta, and White House Executive Pastry Chef Roland Mesnier. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller catered to the tastes of five first families and their distinguished guests.

In this photograph, White House Executive Chef Henry Haller consults with Maître d'hôtel Eugene Allen, head butler John Johnson, and the team of butlers in the Family Dining Room. The table is lined with trays of lobster, waiting to be served. Both Haller and Allen were long-time employees at the White House. Haller served five first families as White House executive chef from 1966-1987. Allen began working at the White House in 1952, as a pantry man during the Dwight D. Eisenhower administration. He was promoted to the position of maître d'hôtel during the administration of Ronald Reagan. This photograph is part of Chef Haller's personal collection.

This cake was created for the wedding of first daughter Lynda Bird Johnson and Capt. Charles S. Robb on December 9, 1967. They were the 15th couple known to be married at the White House. The cake is pictured on display in the East Room. White House Executive Chef Henry Haller (far left) oversaw the catering for the wedding reception, which, like the ceremony itself, was held in the East Room of the White House. The cake was designed by pastry chef Clement Maggia of the Greenbriar Hotel, and decorated by pastry chef Eric Crane of the Greenbriar Hotel on the day of the wedding. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef of the White House from 1966-1987.

In this photograph, taken May 1, 1967, White House Executive Chef Henry Haller, right, and pastry chef Ferdinand Louvat admire Meringue-topped Flowerpot Sundaes, a dessert enjoyed by First Lady Lady Bird Johnson and her daughters. Both Luci and Lynda Johnson served flowerpot sundaes at their bridesmaids parties, and Mrs. Johnson featured the dessert at her Beautification Luncheons, which she hosted regularly in the Family Dining Room. The dessert incorporated sponge cake, ice cream, and meringue in clean clay flowerpots. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

In this photograph, taken August 6, 1966, White House Executive Chef Henry Haller, New York pastry chef Maurice Bonté, and White House pastry chef Ferdinant Louvat stand proudly next to Luci Baines Johnson's wedding cake. Johnson was the daughter of President Lyndon B. Johnson and First Lady Lady Bird Johnson. Louvat designed the cake, while Bonté decorated the cake with delicate archways and 60 handmade flowers made from granulated sugar. As the seven-layer cake weighed approximately 300 pounds, it was assembled in the East Room on the day of the wedding reception. Layers of cake were wheeled up to the East Room from the White House Kitchen on movable tables, where it was assembled, frosted, and decorated by Haller, Bonté, and Louvat. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987. He oversaw the food preparations for the White House wedding receptions of three first daughters: Johnson, Lynda Bird Johnson, and Tricia Nixon.

In this photograph, taken August 6, 1966, White House Pastry Chef Ferdinand Louvat and New York pastry chef Maurice Bonté assemble first daughter Luci Baines Johnson's wedding cake prior to her reception in the East Room of the White House. Louvat designed the cake, while Bonté decorated the cake with delicate archways and 60 handmade flowers made from granulated sugar. As the total cake weighed 300-pounds, layers of the cake were wheeled to the East Room on movable tables, where the cake was assembled, frosted, and decorated. Johnson, the youngest daughter of President Lyndon B. Johnson and First Lady Lady Bird Johnson, wed Patrick Nugent on August 6, 1966 at the National Shrine of the Immaculate Conception in Washington, D.C.. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987. Haller also oversaw the food preparations for the wedding receptions of first daughters Lynda Bird Johnson and Tricia Nixon.

In this photograph, taken August 6, 1966, White House pastry chef Ferdinand Louvat and New York pastry chef Maurice Bonté assemble first daughter Luci Baines Johnson's wedding cake prior to her reception in the East Room of the White House. Johnson was the daughter of President Lyndon B. Johnson and First Lady Lady Bird Johnson. Louvat designed the cake, while Bonté decorated it with delicate archways and 60 handmade flowers made from granulated sugar. As the total cake weighed 300-pounds, layers of the cake were wheeled to the East Room on movable tables, where it was assembled, frosted, and decorated. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987. Haller oversaw the food preparations for three wedding receptions at the White House for Johnson, Lynda Bird Johnson, and Tricia Nixon.

In this photograph, taken in November 1969, White House Executive Chef Henry Haller holds a menu for a formal dinner in the State Dining Room. Haller served as executive chef at the White House from 1966-1987, creating a range of delicacies to suit the tastes of five presidents, their families, and their distinguished guests. This photograph is from Chef Haller's personal collection.

This 7-foot tall cake was created for the wedding of Tricia Nixon to Edward Cox on June 12, 1971. Nixon, the daughter of President Richard M. Nixon and First Lady Pat Nixon, held their ceremony in the Rose Garden with a reception later in the Executive Mansion. Pastry chef Maurice Bonté (right) designed the cake, and assembled it in the East Room with the help of White House pastry chef Heinz Bender (left) and White House Executive Chef Henry Haller. In 1966, Bonté created the wedding cake for first daughter Luci Baines Johnson. Bender was a pastry chef for the White House Kitchen from 1968-1979. His wife, Shirley, was the executive housekeeper at the White House from 1971 to 1979. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

In this photograph, White House Executive Chef Henry Haller discusses meal preparation, probably for noisettes of lamb, with celebrity chef Julia Child. Child spoke with Haller as part of a documentary produced for WGBH Boston, that explored the work behind State Dinners at the White House. For her documentary, Child interviewed Haller and U.S. Chief of Protocol James W. Symington, and attended a State Dinner held for Prime Minister Eisaku Satō of Japan on November 14, 1967. Child's film crew worked in the State Dining Room during the State Dinner. The documentary, titled "The White House Red Carpet," aired in April 1968. This photograph is part of a collection belonging to chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

This behind-the-scenes photograph, taken October 2, 1975, shows a team of White House butlers, including John Johnson, carrying trays of "lobster en bellevue." The butlers transferred the dishes from the Family Dining Room to the State Dining Room, where they were served to guests at a State Dinner hosted by President Gerald R. Ford in honor of Emperor Hirohito of Japan. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

This behind-the-scenes photograph, taken October 2, 1975, shows a team of White House butlers, including John Johnson, carrying trays of "lobster en bellevue." The butlers transferred the dishes from the Family Dining Room to the State Dining Room, where they were served to guests at a State Dinner hosted by President Gerald R. Ford in honor of Emperor Hirohito of Japan. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

This behind-the-scenes photograph, taken October 2, 1975, shows butler John Johnson and his colleagues carrying trays of "lobster en bellevue." The butlers transferred the dishes from the Family Dining Room to the State Dining Room, where they were served to guests at a State Dinner hosted by President Gerald R. Ford in honor of Emperor Hirohito of Japan. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Henry Haller served as executive chef at the White House from 1966-1987.

In this photograph, taken July 18, 1970, Prince Charles of Wales shakes hands with White House Executive Chef Henry Haller in the Diplomatic Reception Room following a dinner at the White House. Charles' sister, Princess Anne, attended the dinner, along with President Richard M. Nixon's daughters Julie and Tricia, and Julie's husband David Eisenhower. The menu featured American specialties, including buttery Parker House Rolls, which originated at the Parker House Hotel in Boston, Massachusetts. Standing next to Haller in this photograph is chef Hans Raffert, while Princess Anne greets other White House staff members, including butler Eugene Allen, in the receiving line. President Richard M. Nixon looks on from the right side of the photograph. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Haller served as executive chef at the White House from 1966-1987.

In this photograph, taken October 2, 1975, White House Executive Chef Henry Haller and Maître d'Hôtel John W. Ficklin add the finishing touches to a dish of veal medallions with wild rice and green beans niçoise in the Old Family Dining Room, as a team of butlers including John Johnson stands by. The dishes would then be served to President Gerald R. Ford, First Lady Betty Ford, and their guests Emperor Hirohito and Empress Kōjun of Japan in the State Dining Room as part of a State Dinner held in the emperor's honor. Both Henry Haller and John W. Ficklin, provided years of service to the White House. Haller was executive chef from 1966-1987, while Ficklin devoted 43 years to the White House, serving President Franklin D. Roosevelt to President Ronald Reagan. This photograph is part of Chef Haller's personal collection.

This photograph shows White House Floral Designer Dottie Temple (center), posing in the State Dining Room with White House Executive Chef Henry Haller (right) and White House Assistant Executive Chef Hans Raffert (left). Temple was chief floral designer at the White House during the Richard M. Nixon, Gerald R. Ford, Jimmy Carter, and Ronald Reagan administrations. During formal functions such as State Dinners, the chief floral designer and White House Kitchen staff carefully coordinate their choices to ensure menu and floral selections are tasteful and culturally appropriate. This photograph is part of a collection belonging to former White House Executive Chef Henry Haller. Henry Haller served as executive chef at the White House from 1966-1987.