Salt & Cedar Catering is led by Chef and Owner Brandon Dorsey, whose culinary career spans over 15 years in some of California’s most respected kitchens.

Brandon began his career in Los Angeles with the Patina Restaurant Group, where he worked on large-scale, high-profile events at institutions such as LACMA. It was here that he developed a deep appreciation for the precision, organization, and elevated service required to execute exceptional events at the highest level.

He later moved to San Francisco to work with the Delfina Restaurant Group, a cornerstone of the city’s seasonal, ingredient-driven dining scene. During this time, Brandon helped produce curated dining experiences including regional Italian wine dinners and expansive summer pig roasts—events that emphasized thoughtful menus, quality sourcing, and a strong sense of place.

In 2019, Brandon relocated to Oregon, inspired by the Pacific Northwest’s abundance of farms, forests, and coastline. Salt & Cedar Catering was created to reflect that inspiration—offering refined yet approachable menus that highlight the region’s best ingredients while remaining flexible and collaborative.

Every event is treated as a partnership. Menus are customized, details are intentional, and service is seamless—ensuring each gathering feels elevated, personal, and memorable.