About US

A world-class catering source for motion picture & tv production

Our Team

Meet the Chefs

Joshua Lee Morehead

Managing Partner & Chef

My career at Location Gourmet started out on the set to work Where the Heart Is, my first movie. I loved it. I never left. Since then I’ve kept my head up and have been cooking my ass off ever since. I love being in the kitchen. The only reason I do as well as I do is because I genuinely love the job and will break my neck to take care of the crew on every job. 

Terry DeLacy
Terry DeLacey

Chef

I love cooking. I always have, since the age of 16 when I started my first restaurant job. I often cook at home with friends and family. I first worked in film production catering in 2004 and I fell in love with it. Its not a restaurant, these are people I see day in and day out. Now, I’ve known some of them for years, I know their families. I know who only eats onions if they’re cooked or who gets a double portion of ahi tuna when we serve it because it’s their absolute favorite. The film crew are my extended family. It makes the job so much fun.

Chef Dylan Duncan
Dylan Duncan

Chef

Cooking for me has become more of an art, allowing me to display my craft in a very unique and edible way. Honing my skills in film catering has been a true blessing, the pressure of set and not wanting the crew to get bored with what you’re serving pushed me to new heights. None of that would have been achieved if not for the skilled and knowledgeable chefs I have gotten to work beside over the years. The team I work with everyday are like my family and we would love for you to enjoy a meal with us!

Chris Koeroghlian

Chef

My passion for food began at a very young age, when I started helping my mother and grandmother in the kitchen. As soon as I realized how much joy cooking can bring, I knew it was the career path for me. The best part about my job is that I have the opportunity to cook something different each day. I get to work with some great people that appreciate the work I put into giving them a great meal each day.

Paul Lomonaco
Paul Lomonaco

Chef

I have always loved being in kitchens. It led to culinary school, working in some of the best fine dining restaurants, and traveling to different countries. In my cooking, I love the simplicity of our menus and pairing things with notes most people haven’t experienced. My crew loves what they do and it shows through our product. And by far, Location Gourmet is the best company I have had the pleasure of working for and side by side with some really great chefs!

Dan Norton

Chef

I have been a location caterer for more than 15 years. I’m very good at it obviously or I wouldn’t be working here. Everybody likes good food. It’s the one thing we all have in common no matter how different we may appear. It soothes the savage beast. Always works on me. I’m a moody artist in the kitchen and demand it all goes perfectly. That’s why it usually does. This work allows me to try new recipes constantly, always meet new people and see some interesting places while I’m at it. Let’s eat!

Joey Pannone

Chef

“I’ve always had a love for cooking since I was a little kid, whether it be savory or sweet. Growing up working in restaurants, I never really felt any fulfillment. After first working for Location Gourmet, I knew that this was where I wanted to be. I try to take advantage of the knowledge I get to learn from the guys around me and share back with them. Getting to create something new and exciting every day is the best opportunity to hone my skills. Can’t forget the opportunities to go to locations that you’d never expect to cook in. Not only is everyone I work with as much a family as my real family, but the cast and crews we get to cook for become as such. It’s nice getting to work with and for people that really appreciate what we do – it makes this the best job in the world! “

Silas Rodriquez

Chef

The film world has been my life. My journey in this industry started as a production assistant after getting my film degree, and after trying my hand at many different departments for a few years I fell in love with the craft and art of cooking, so I made the switch from “mise en scene” to “mise en place.” Since then I have devoted myself to culinary study and practice and I love that this career affords me the opportunity to provide people with exciting cuisine and amazing service. I pride myself on having the flexibility of someone who knows the film industry very well and has a strong passion for food.