Meet the Morgan Chase Team

Kelly's strengths are derived from 30 years in the hospitality and grocery industry. With her experience in managing the two flagship restaurants on Beale St in Memphis to opening and managing grocery stores for a well-known and upscale grocery chain. 

Kelly has the skills and knowledge to manage the day to day business and control the systems that make MCM run like a well-oiled machine. Her ability to meet the needs of the MCM Team and see to it that clients are our priority. Her major strengths lie in HR, inventory controls, and systems. She has been known for her ability to increase productivity while keeping her team happy, giving us the ability to meet our goals and retain a select group of Team Members.

With over 20 years in the emergency response industry, Richard Brown has led innovative project management efforts across the United States and abroad. His expertise includes constructing and managing large-scale response operations, such as building man camps for 7,500 people and overseeing mass-care projects that provide up to 47,000 meals daily.

He also directs rapid response services across multiple locations nationwide. During his downtime, Richard designs and develops mobile response equipment, including restrooms, showers, kitchens, wastewater purification systems, and other critical infrastructure essential to emergency response and the oil & gas industries.

His experience spans responses to 23 hurricanes, six tornadoes, one earthquake, five catastrophic floods, and six ice storms, often in resource-deprived regions, including third-world countries.

Over the years, he has been key in constructing temporary and permanent structures, working on government and privately funded projects. His ability to adapt to diverse environments and lead multidisciplinary teams has been instrumental in the success of these operations.

At MCM, Richard has built and led a highly skilled response team known for its speed, precision, and effectiveness. Many regard him as a logistical mastermind, adept at solving complex challenges and ensuring mission success.

Tom leads MCM's international operations. Since leaving the helm of fine dining kitchens, he has enjoyed combining his recent career as a chef with his previous career as a mergers & acquisitions investment banker.

As a chef, Tom led exemplary culinary teams as Executive Chef at Atchafalaya, Galiano, Bon's, and One Stone in New Orleans, Louisiana. He led a delegation of chefs and cooked at the prestigious James Beard House in New York City on five occasions. He is a member of the Court of Master Sommeliers and has been featured on multiple cooking television shows. In addition to cooking, Tom's writings on food, beverages, and travel are featured in national publications.

As an investment banker, he led transactions primarily in the financial services sector, specifically in reinsurance. He served on various boards of directors of public and private companies.

Craig has been in the distribution and construction industries for the last 25 years where he worked in business development and relationship management.  In addition, he has worked closely with vendors to improve the client experience.  Craig also has over 15 years experience managing oil field daily operations, construction management, management of custodial services, temporary facility operations, and mass-care disaster housing.

Craig’s role with MCM is to build long term relationships with prime contractors and vendors.  In addition to his business development role, Craig is typically one of the first arrivals to any disaster response.  He is an excellent communicator and enjoys getting things done for the team!

Lou is invaluable to our team.  He has over 40 years in management including multi-branch retail food stores where he delivered strong results through managing P&L responsibilities, guest interaction, and HR functions including talent recruitment and performance coaching, while overseeing 100+ team members inside a 10–15-million-dollar yearly revenue operation.

Lou has worked throughout the country in field operations and is able to adapt to any situation and relocation immediately if necessary.  This makes him ideal for the emergency response sector of our business.

Lou is our operations process innovator, helping MCM deliver greater value to the clients we serve.  Lou also plays a key role of mentor and always knows how to handle any sticky situation that is thrown at him.  He is a team-based leader, recognized for his integrity, passion, and authenticity.

For over 45 years, Executive Chef Jerome Escuriex has consistently defined culinary excellence throughout Louisiana and beyond.

A native of New Iberia, Chef Jerome’s passion for cooking began early—preparing meals for friends and family at duck hunting camps and private gatherings. That passion grew into a lifelong pursuit of culinary mastery.

Chef Jerome trained in Culinary Arts at Lafayette Regional and later at the prestigious Culinary Institute of America in New York. His career has included leadership roles in some of Louisiana’s most celebrated restaurants, including The Grill Room at the Windsor Court Hotel, Broussard’s Restaurant in New Orleans, Lafitte’s Landing, and Louisiana’s Restaurant under the renowned Chef John Folse.

Over the years, Chef Jerome has earned numerous awards from respected culinary competitions such as the American Culinary Federation Baton Rouge Culinary Classics, Lafayette Culinary Classics, and the Louisiana Seafood Challenge. His expertise has been featured in Lifestyle of Acadiana and Louisiana Conservationist magazines, and he has performed live cooking demonstrations for the Louisiana Governor’s Inauguration. , including the American Culinary Federation's.

Before joining Morgan Chase Catering, Chef Jerome spent over a decade as Executive Chef for Sodexo, overseeing daily dining for more than 3,500 guests and coordinating high-profile banquets for dignitaries, including Governor Mike Huckabee and Secretary Condoleezza Rice.

Today, Chef Jerome Escuriex brings his extensive experience, creativity, and commitment to excellence to Morgan Chase Catering, leading a talented culinary team that delivers elevated cuisine for federal, state, and emergency response contracting. His deep Louisiana roots, refined technique, and passion for hospitality are at the heart of every dish we serve.  

Drawing on 15 years in specialty foods and fine dining, Taylor brings a refined eye for detail, exceptional organization and the ability to manage fast-paced operations with urgency and precision.

Taylor has previously worked with Kelly Collins and Lou Fossee at the Fresh Market. She has an extensive fine dining experience in Central Kentucky and has catered major events such as the National Horse Show.

Taylor works at the corporate headquarters in Tahlequah, OK managing company assets and helping with operational efficiency.

Chef Patrick brings more than 30 years of diverse, high-level, food service experience, having worked with respected organizations such as Tesla, Compass Group, and Sodexo.

He is driven by a genuine passion for serving his customers and clients, consistently delivering exceptional service and cuisine. With a strong background in agriculture and farm-to-table principles, he values collaborating with the farmers and producers who nourish our communities.

Patrick joins our MCM family with a deep commitment to professionalism and client relationships, always striving to exceed expectations in quality, sanitation, and presentation.

He is guided by a favorite quote from Maya Angelou:
"If you don't know where you've come from, you don't know where you are going."

Yaneth is an experienced administrative professional with over 15 years of leadership and office management experience in both public and private sectors. She supports daily operations, housing compliance, lease processing, payroll coordination, and resident services.

Yaneth is bilingual in English and Spanish and is known for her strong organizational skills, attention to detail, and commitment to excellent customer service.

With a background spanning human resources, municipal government, construction administration, and operations management, she brings reliability, professionalism, and dedication to everything she does.

Tanya started her culinary career as a sous chef and department head of a high-end catering company in Boston, MA, for 15 years. Then, after a move to San Antonio, TX, she became the executive chef for a fine dining restaurant and caterer.

After a pause from the culinary world, Tanya became executive sous chef for a banquet catering facility. Tanya now helps our chef team as the chef manager.

Cynthia serves as general manager at MCM, overseeing large-scale foodservice operations with a strong focus on safety, compliance, and operational excellence. She is committed to upholding MCM's core values while ensuring the highest standards of food quality, sanitation, and team performance across all locations.

With a hands-on leadership style, Cynthia builds strong teams, promotes accountability, and drives continuous improvement. Her dedication to professionalism and service excellence supports the MCM mission to deliver reliable, high-quality food service solutions.

Geri is a detail-oriented professional with prior experience in property management, and business operations, recently re-engaging in the field after a time in the medical sector.

Geri brings strong organizational skills, vendor coordination experience, compliance awareness, and a client-focused, solutions-oriented approach.

Paige has been a valuable member of our team for the last two years, playing an essential role in supporting our financial operations. She assists with payroll processing, maintains accurate financial records, and helps ensure that employees and vendors are paid accurately and on time.

Known for her attention to detail, reliability, and strong organizational skills, she helps keep our accounting processes running smoothly and efficiently. Her commitment to accuracy and confidentiality, supports both our team members and the overall integrity of our operations

Kevin ensures that our organization complies with all relevant laws, regulations, and policies. This includes industry, government, company, state, and federal regulations. Kevin makes sure that our internal policies are in place and that our organization meets all licensing requirements.

Amanda is our Hospitality expert.  She has over 10 years of food service experience as a culinary manager.  She is known for her skills of organizing, prioritizing and managing multiple projects simultaneously with a level of detail orientation that amazes!  She possesses strong analytical and decision making prowess as well.

Amanda has recently moved into an admin role as accounting director and payroll manager.   She also works as the front of house coordinator, keeping everything the client sees running smoothly.  A
front-of-house