Dale Goodrich is the hands-on operator behind Goodrich Gourmet Catering. An alum of William & Mary, Dale started his career in his hometown of Chesapeake, Virginia. He worked in several restaurants and quickly learned that food is not only a necessity, but a passion. In 2004, Dale moved to Richmond to open a catering business in partnership with a restaurateur from Portsmouth. He successfully built his clientele base from the ground up, learning the basics that would pave the way to his own thriving business in 2010. Dale is the proud father of his daughter, Adriana, and looks forward to teaching her how to cook great food as well. When Dale is not working he enjoys time with his family, boating and playing golf.
CORPORATE EXECUTIVE CHEF
Chef Michael Owens grew up cooking in his grandparents' restaurant. After graduating Winter Park High School in Orlando he went on to study Food Science at The University Of Johnson & Wales in North Miami. Mike then paired up with celebrity Chef Wolfgang Puck at his Bar and Grill at Universal Studios. Mike was honored to help open Puck's restaurant, Spago, at the Four Seasons in Maui, Hawaii. He was then offered a Corporate Chef Position for Puck, working at his multiple restaurants in Las Vegas. Mike finished his tenure after opening The Source by Wolfgang Puck in the Newseum, Washington D.C. Before joining Goodrich Gourmet, Chef Mike Owens worked for Executive Chef Art Smith, former personal chef for Oprah Winfrey.