Brian’s come a long way from his high school days as a carhop at King’s Drive-In. He opened the first Upstream in 1996, and has insisted on sampling the product multiple times daily ever since. Including the steak, which he prefers medium rare the way the good Lord intended.
After nearly two decades as an executive chef at hotels and resorts along the East Coast, Gary brought his gourmand goodness to Upstream in 1999. If you don’t know what a French knife or fish spatula are, don’t worry – Gary will be happy to tell you about his favorite tools of the trade.
From New York to Boston to Ohio to St. Louis to Omaha, Maria took the scenic route to Upstream. But what matters is that she made it. And if she can handle a party that included a horse eating her pager and then leaving a sorry-not-sorry “gift” in the ballroom, we’re pretty sure she can handle any event you might have in mind.
Peter had to wait until 1996 to join Upstream because there was no Upstream prior to 1996. Since then, he has been integral to implementing our systems and procedures, testing new tap installations, and helping open the Legacy location. He also once lived in Austin, Texas, but that doesn't stop us from messing with him.
An Omaha native, Jeff first stepped into our kitchen as a sous chef in 2000. He went on to attend the Culinary Institute of America in New York City, and spent several years working in restaurants there and in San Diego. In 2009, he returned to his exotic homeland to become the Executive Chef at Pitch Pizzeria. We lured him, his tattoos and his Harley away in 2012. Jeff brings a love of seasonal variations and local sourcing to Upstream’s menus. And, of course, he knows which brew goes best with each entrée.
Dallas became a craft beer enthusiast early in his drinking career (which began precisely on his 21st birthday, just as it should). He got his start in the brewing industry soon after when he joined Upstream in 2007. Our Head Brewmaster since 2012, Dallas operates under the simple mantra of "brew great beer." He has been certified as officially as possible by the Beer Judge Certification Program, and he sits (and quaffs) on the Nebraska Hop Growers Association Board of Directors. His beard-trimming skills are spectacular, but reserved only for himself.