Our Team
Meet our group of talented and dedicated professionals
R. Russell Morin, Jr., C.E.O., President
A graduate of Cornell University and the Culinary Institute of America, Rusty’s precise attention to detail and genuine passion for his work is the driving force behind Russell Morin Fine Catering’s success.
Michael Morin, General Manager
A graduate of Loyola University, Michael brings innovation and strategic planning with an eye on the future of Morin’s.
Kathleen Geasey, Sales/Support Manager
The former owner of Kathleen’s Catering, now spearheading our Newport office. Kathleen brings a wealth of experience and creativity to Russell Morin Fine Catering.
Laura Goforth, Sales Manager
With her warm smile and considerate approach to customer service, Laura is known and appreciated for her attentiveness to customer needs. Laura is a graduate of Johnson & Wales University.
Allie Hall, Event Sales Coordinator
Formerly of Allie’s Cakes in Washington, DC, she now brings that same creativity to the Morin’s Sales team. Allie is a graduate of the University of New Hampshire and L’Academie de Cuisine.
Ashley Ewing-Chow, Event Sales Coordinator
With her experience at trendy Newport and Providence restaurants, she brings a refreshing outlook to fine dining and customer service. Ashley is a graduate of Salve Regina University and the University of York.
Elizabeth Lutz, Event Sales Coordinator
A graduate of University of Wisconsin Whitewater and a background in specialty food products and event planning, Elizabeth brings a unique perspective to Russell Morin Fine Catering.
Maggie Shields, Event Sales Coordinator
A recent graduate of Southern New Hampshire University, Maggie brings a fresh new perspective to the Morin’s Catering team.
Richard Goudreau, Executive Chef
A 20-year veteran of Russell Morin Fine Catering and graduate of Johnson & Wales University, Rick is not only a seasoned chef, but also a true leader in the kitchen.
Jeremy Ewing-Chow, Chef de Cuisine
Jeremy is a creative talent responsible for quality control and innovation. Jeremy is a Johnson & Wales graduate with over 10 years of industry experience.
Robert Croteau, Pastry Chef
A graduate of Johnson & Wales, with years of experience in Boston’s premier hotels, Robert creates decadent and awe inspiring desserts.
Jack LaMothe, Purchasing Director
With more than 20 years of experience at Russell Morin Fine Catering, Jack has evolved into an innovative, efficient, quality-minded buyer.
Amy Frenier, Service Coordinator
With her patience, dedication and attention to detail, Amy has cultivated a well trained and gracious team of service personnel that maintains our standard of excellence.