Lights! Camera! Eggs on!

Similar words may be heard April 27-28, when Ocean State Picture Company shoots a movie scene at Sunrise to Sunset in Green Cove Springs.

That’s the buzz from no less an authority than Richard Clark, often known as “Dick” Clark when American Bandstand was popular, who serves as the eatery’s principal manager.

“Everyone told the film crew that Sunrise to Sunset is the classic diner around town” Clark explained to me in one of the restaurant’s booths on a recent morning.

The businessman, who said the production company’s request “surprised and flattered” him, is the opposite of pretentious. He would much rather wear a Florida Gators T-shirt than a suit and tie – especially “if my T- shirts make people smile and laugh.”

If you search online for the word unassuming, it’s possible Clark’s name and photo will appear.

He took over the diner almost two years ago, circa May 2023. Although a self-described “lifelong foodie,” his previous careers were unrelated to pouring cups of coffee and dishing out entrees.

The movie scenes to be filmed in Sunrise to Sunset won’t be his first brush with the entertainment world.

Clark worked in marketing for Time Warner and as a recruiting manager – no surprise, given his genial, personable demeanor. What’s more, he founded a cable college in New York.

“I’m a movie fanatic,” he said, to which I replied, “It takes one to know one.”

Ocean State’s Jesse Roberts and Justen Mann (of Mann Shorts) penned the script for Velvet, a crime drama that Mann is directing. They are expected to set up their cameras April 28 after 2 p.m., which coincides with the diner’s closing time.

Whenever I visit Sunrise to Sunset on weekend mornings, Clark can be found greeting customers; they take their cue and sit wherever they prefer.

When it comes to directing, he rarely needs to direct his trusty employees – especially the savvy cooks. “I’m lucky to have those guys,” Clark said in a way that’s easy to believe he meant it.

Thanks to those short-order grill masters, the principal manager is rarely required to roll up his sleeves or wear an apron at the restaurant. Besides, he prefers to cook at home.

“Eggs benedict is my specialty,” he proclaimed with a grin, before mentioning that his mother taught him the basics of properly handling a stove and oven.

Before he could elaborate about his childhood, Clark returned to the business at hand: A few employees called his name, and a potential server arrived for a job interview, so the diner's leading man exited our booth “stage-right.”

Ideal timing, as attentive Abby returned to serve my go-to meal: hamburger steak with scrambled eggs. A perfect ending.