The Collective
Dom Shorthouse
Dom has lived and cheffed all over the world. He started his career with some of Australia’s best chefs in some of Melbourne’s best restaurants including Ray Capaldi at Fenix and Laurent Pommey at Wildflower. He then embarked to SE Asia, living and working in Taiwan and Cambodia and collaborating with chefs from all over the world. This season was instrumental in helping him find the flavors and styles he loves to cook, and helping him to appreciate local ingredients by implementing methods picked up along the way. After a decade of adventuring, he moved to Bend to be close to his wife’s family and loves the fresh ingredients and vibrant food scene he found here. Currently he is the Head Chef at Elevations restaurant at the Cascade Culinary Institute. He loves to bring his range of experience into each plate, with a focus on fusing international techniques and flavors with PNW ingredients.
Josh Wormsley
Born and raised in Tenessee Chef Josh (Worm to those who know and love him) started his culinary journey at the age of 5 in his grandfather’s catfish restaurant. Fast forward 20 years he was learning from the chefs of the famous Relais & Châteaux property Black Berry Farm in East Tennessee. In 2016 he decided to leave his home town and headed west, landing in Bend. Looking to expand his skills and repetoure in a from scratch kitchen and focus on local ingredients he took a sous chef position at Jackson’s Corner. Leaving in 2024 as the executive chef to focus more on life outside of a kitchen, he now works as a consultant and private chef.
Brian Kerr
Over the years, Brian has been privileged to lead kitchens in a number of diverse and high-profile settings, including Morton’s The Steakhouse, The Stephanie Inn, The Oregon Golf Club, Deschutes Brewery and Public House, the Alexander, CHOW, Anthony's at the Old Mill, and is now the program director at Cascade Culinary Institute. With a focus on sustainability and purchasing locally, he’s developed strong relationships with providers of the highest quality farm-fresh food available in Central Oregon. He enjoys teaching and celebrating unforgettable culinary creations with guests from around the world. When he’s not in the kitchen, you’ll find him spending time with his family enjoying all that Bend has to offer including hiking, fly fishing, camping, kayaking and bird watching!