Since opening in 1996, Upstream Brewing Company has been all about fresh — from our handcrafted beers to our made-from-scratch food. Our catering is no exception.
Why choose Upstream Catering?
Using only the finest of ingredients, we apply our “from-scratch” approach to everything, creating a taste that is unmatched in Omaha.
From reasonably priced breakfast and lunch buffets to gourmet plated dinners, we offer a wide range of items to fit your needs and your budget. If you can’t find what you are looking for, simply ask. We take great pride in creating custom menus that will excite your guests while respecting your bottom line.
We excel at full service event planning — menu creation, table décor, floral, entertainment and rentals. We are your ultimate resource.
Our honest, friendly and meticulous staff will take care of your guests and treat your event as if it were their own. We understand the food must be spectacular, the service must be gracious and the décor memorable.
We pay close attention to the details and always deliver on our promises. Our commitment to you is what we stand by, and our clients agree.
Meet the Team
Off-Premise Catering Sales Manager
Executive Pastry Chef
Pastry chef and cake designer Dorothy Thompson joined Upstream Brewing Company in 2013 with more than 30 years of experience creating exceptional wedding and specialty cakes. She started her career in California, moving to Denver then Omaha where she opened her own cake shop in 1996, Omaha Pastry. If you have yet to try one of Dorothy’s custom creations, give your sweet tooth a treat and order one today. Dorothy values her clients’ thoughts and ideas and works to create the cakes they envision, making each a decadent work of art.
What’s the largest cake you've created?
7-tier wedding cake plus a groom’s cake. Combined, they served about 550.
Favorite cake flavor?
Chocolate and pistachio (such as a marjolaine cake)
If you had to guess, how many cakes have you baked over the course of your career?
Hard to say but well over 8,000
Most unique specialty cake?
Darth Vader with a thick mustache and cigar in his mouth
C.E.C., C.C.A. - Corporate Chef / Operating Partner
Though born and raised in the South, Gary spent his summers up north on the Cape — which explains his profound love of seafood. He worked at the local restaurants as a teenager and, after graduating from the Culinary Institute of America, spent 17 years as Executive Chef at several hotels and resorts including the Hotel Meridian in Boston, the J. P. Morgan Hotel in Hartford, CT, and Chuck Muir’s Seafood Restaurants. In 1999, Gary joined Upstream Brewing Company as Executive Chef and continues to wow guests with his delicious creations.
Cooking utensils you couldn't live without?
My 8” French knife and fish spatula
Chives and thyme
What’s always in your fridge?
Hellman’s mayonnaise and mango-habañero sauce
Food you love to cook?
President / Managing Partner
President and Founder of Upstream Brewing Company, Brian opened this Omaha favorite in 1996. A former food and beverage director and catering director at a Four Diamond hotel, Brian has experience in planning and managing all facets of catering from small formal dinners to lunch for 1,400.
How many breweries have you toured?
Quite a few, although I’ve tasted beer from many more. That’s my preferred activity, and there’s always a long line of beers left to try!
Did you ever wait tables?
Carhopped and cooked at King’s Drive-In during high school, bartended and waited tables at The Lincoln Underground during college, then worked in various food and beverage jobs in the hotel business.
A suitably grilled steak smothered with chimichurri, medium rare please.
Appetizer or dessert?
Both, but if I have to choose, chocolate is king!