Core Grateful Dead Catering Team (both coasts) | Hover over photos for name and descriptions.
Voss was the big Jefe. He resides in Texas these days but vacations in the summer by working for Markward as the man in charge.
Dave Miller ran craft services on the stage. Dave worked closely with John on taking care of anything the band could possibly need. Miller along with his wife Lorraine provided all the gear we used on the East Coast.
Clell was at the time one of the only decent graduates from CCA. Clell was a star. He went on to open up Coyote Creek with Doug in the foothills of California. Clell and I still cook together (Redwood Ramble and special catering events)
Chez Ray. Ray helped us out on the west coast. He was based in Eugene and was deeply connected with Ken Kesey and crew. Ray passed in late 2018.
Karen Candido - Karen used to work with Jimi Voss at Duff's in St. Louis and then took over when Voss couldn't be on the road full time. Karen is running her own operation these days in Upstate NY.
Markward handled taking and running meals for the band. Did all the dressing rooms and handled after show food and beverage orders. He worked with Dave Miller. Markward runs his own catering company now in the Philly area and pretty much kicks ass for Live Nation across the eastern sea board. Jimi Voss works for him during the busy summer months.
Me. Started off only doing west coast and then joined the East Coast team. We eventually became one team.
John or the "Velvet Hammer" as he was called by Bill Graham was the Schmooze Master. This was more less his full time gig. John bailed around 1993 when things stopped being fun for him.
William Roth was friends with Voss and Candido. Roth was our lead runner and kicked the butts of all the other runners we would get locally in cities.