About — Bruce's Catering

The desire to serve delicious food to the entertainment industry.

With his mom’s kitchen and recipes at his disposal, nineteen-year-old Bruce Hecker began making food for nearby television productions, and soon became one of the most sought-after caterers in the industry. More than forty years later, Bruce’s Catering has grown out of a home kitchen into a 28,000-square-foot solar-powered commissary with a team of diverse culinary experts creating new recipes for clients all over Los Angeles and across the U.S. Our goal has always been to provide great food with reliable service, and that remains the goal, whether on a film set, in an office or at an awards show.

LEADERSHIP

Bruce Hecker

Founder

Bruce Hecker provides 40 years of catering experience in the Los Angeles area. He is dedicated to serving a community with diverse and refined tastes. Bruce began his passion for catering at the age of 19. With his mothers recipes, in her kitchen, he began making food for nearby television productions. Quickly, he became one of the most sought-after caterers in the industry.

With the desire to provide great food with reliable service, he started Bruce’s Catering in 1980. He has evolved the business to refine and customize menus meeting the needs of his clients in the ever-changing ecosystem of the LA food industry. Bruce has owned restaurants, private clubs and bars, but has always had a passion for catering which is evident in the success of Bruce’s Catering.

LA has and will continue to be his home, and he’s committed to taking care of it. Bruce has invested in solar power and green technologies to run the company's operations. He also has dedicated efforts year over year to feeding the hungry in surrounding neighborhoods. In 2022 alone, 75,000 meals were donated to The Hope of Valley Rescue Mission. Bruce’s Catering support of The Hope of Valley Rescue Mission provides annual support in hosting their annual Thanksgiving dinner for the homeless. Bruce has built a trusted team, created catering excellence and will continue to serve his community.

Chief Operating Officer

Brian Hall

Brian Hall began his career in television as a college intern for Late Show with David Letterman. Through his career he has worked for over 25 television and variety shows, eventually leading to producing and production managing. This led to an Emmy nomination for his work on Hannah Montana as well as his acceptance into the Director’s Guild of America in 2013. Working as a client with Bruce’s Catering for all shows, he built a trusted partnership with Bruce over the years. As opportunities presented themselves, he leveraged his production experience and joined Bruce’s Catering in 2014 as the Chief Operating Officer.

Brian's work in television provided first hand industry knowledge and an understanding of operational excellence for their clients. Brian takes a hands-on approach for all projects, in the planning phase through the closeout phase. Brian is focused on client operations for all current shows and pilots. Brian manages food service and production teams for over 15 shows per day and ensures the team's timing, planning, and execution of each show runs seamlessly for each client.

Brian is originally from Lake Quivira, Kansas. With midwest roots, his time living in NYC and LA span more than 25 years. Brian is a big Kansas City Chiefs fan, Royals, and Kansas Jayhawks. If you don’t find Brian at a Chiefs game, or a major sporting event he is most likely traveling to Hawaii, playing golf or spending time with his family and friends.

Anthony Smith

Director of Catering & Events

Anthony Smith brings over 15 years of catering experience and has a vast and intimate knowledge of LA’s event and catering scene. An alum of Boston University School of Hospitality Administration, his passion for creating events and culinary experiences for his clients is unmatched. Anthony has a detail-oriented eye for design that brings his clients' vision to life. He not only creates but leads his team in the execution of Bruce’s food and beverage programs to ensure each event exceeds expectations. From intimate private dinners to award show galas, Anthony’s experience provides Bruce’s Catering with best in class event planning and design.

It is Anthony’s passion and expertise that led him to be chosen as one of Special Event Magazine’s “Young Event Pros to Watch” in 2019. His leadership and vision during his tenure at Bruce’s Catering has led to him being a key contributor to new business development, which includes the launch and expansion of the Corporate Dining division. Anthony thrives on the challenge and creativity of planning every level of event.

Andy Pastore

Culinary Director

An award-winning chef with a long history in kitchens in both Los Angeles and New York, Andy has a track record of success in both restaurant and catering environments. Prior to joining Bruce’s Catering, he served as Executive Chef at some of LA’s busiest landmark restaurant companies, including Meat on Ocean, Pacific Dining Car, Michael’s, and Sunset Entertainment Group where he launched multiple Hollywood Supper Club’s such as White Lotus. Pastore worked as a culinary and baking instructor at Le Cordon Bleu, Art Institute and Kitchen Academy teaching over 1000 students. Andy has worked side by side with some of the restaurant industry’s biggest names, including Wolfgang Puck, Daniel Boulud, and Charlie Trotter - all after launching his culinary career under Jean-Georges Vongerichten. With his diverse background and experience creating events for Hollywood productions, Andy leads all of Bruce’s divisions, from daily corporate dining and on-lot productions, to glamorous wrap parties and award shows.

The Office Team