At age nineteen, Bruce Hecker began catering to the motion picture industry by cooking his mother’s recipes out of his family kitchen. Thirty-five years later that tiny kitchen has been replaced by a 28,000-square-foot commissary and a fleet of mobile kitchens and support vehicles, making Bruce’s Gourmet Catering both the preeminent Motion Picture Caterer and a sought after event caterer for the entertainment industry. In addition to his love of great food, Bruce has a passion for travel, which is reflected in the diversity and creativity of the menus presented to his clients. Beyond his love of food and travel is Bruce’s love for people. Bruce enjoys giving to many charities and worthy causes, among them the Multiple Sclerosis Foundation, the Ronald McDonald House, Hope of the Valley Mission, Goodwill, Bracken’s Kitchen, and many more.

Anthony Smith joined Bruce’s Catering in early 2013 as the Director of Catering and Events. Anthony’s love of food started from a very young age, and eventually led him to pursue a degree in Hospitality Management at Boston University. His experience includes planning food-centric events at venues all over Los Angeles, including the world famous Hollywood Bowl for five years. Having organized events from thousands of guests to small intimate gatherings, Anthony is no stranger to the complex logistics and countless details necessary to produce exclusive events, regardless of size. Some notable events and organizations Anthony has been involved with include the Golden Globes, the Annual Playboy Jazz Festival, the Academy Awards, the Los Angeles Philharmonic, President Obama and the Clinton Foundation. He has also coordinated events for notable celebrities and bands such as Coldplay, the Dave Matthew's Band and Barbara Streisand. Anthony’s great joy and love comes from working hand in hand with his clients to create a truly magical experience for them and their guests.

Born and raised in Hawaii, Jesse got the bug to travel early and, by eighteen, he was apprenticing in kitchens throughout Europe. His passion for food took him to London where he enrolled in the prestigious Le Cordon Bleu, Culinary Arts Institute, graduating the Master Program at the top of his class. While in Europe, he worked in the prestigious Michelin Star kitchen of Chef Mark Fosh at Read’s Hotel in Spain and then returned to the U.S, to work in the New York kitchens of the Food Network celebrity chef Chris Santos, Stanton Social and Beauty and Essex. Returning to Los Angeles, he took the position of Chef de Cuisine at the Avalon Hotel Beverly Hills’ Blue on Blue restaurant, where he lent his creative skills to help the hotel garner the title of Food & Wine Magazine’s “50 Best Hotel Restaurants.” During this time, Jesse continued consulting on the opening of restaurants and other food projects before accepting the invitation by Bruce to become the Executive Chef of Bruce’s Gourmet Catering, where his food represents the culmination of his classical French technique and the international influences he has acquired through his travels.