Upstream Catering handcrafted beers

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

Tony Roza
Off-Premise Catering Sales Manager


Jeff Everroad
Executive Chef

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

Gary Hoffman, Upstream Brewing Company, C.E.C., C.C.A. - Corporate Chef / Operating Partner



Brian Magee, Upstream Brewing Company, President / Managing Partner

Brian Magee
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.

Favorite food?
A suitably grilled steak smothered with chimichurri, medium rare please.

Appetizer or dessert?
Both, but if I have to choose, chocolate is king!