The Collective
Dom Shorthouse
The Grain Collective was founded by Dom Shorthouse — a classically trained chef who has been cooking professionally since the 1990s. He grew up in Melbourne, trained under some of Australia's finest chefs, and spent the years that followed cooking, consulting, and eating his way across Southeast Asia, Europe, and eventually the Pacific Northwest.
Dom moved to Bend in 2021, fell for Central Oregon the way most people do — irreversibly — and built Grain out of a simple idea: that the kind of food and culinary expertise you'd find in a serious restaurant kitchen should be available to more than just restaurant diners. Private clients, food businesses, hospitality operators, and the occasional group of adventurers who want their D&D campaign catered.
The Grain Collective is a small, deliberately curated team. We work with the best local producers we can find, we take on projects we genuinely believe in, and we cook food that tastes like somewhere rather than something generic. Whether you're planning a private dinner for ten or developing your next product line, the same standards apply.
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!