Meet the Team
Salt & Earth was founded in 2015 by Jonathan Merrill and later expanded with the addition of Jonah Joffe—his longtime collaborator and co-owner of Bar Bravo in Vancouver.
With experience across kitchens, bar programs, and event execution, the duo brings a warm, comprehensive, detail-oriented approach to hospitality—grounded in sustainability and a deep commitment to quality.
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A Vancouver hospitality mainstay, Jonathan Merrill brings over 20 years of experience in the hospitality industry. Having worked at standout establishments like the Drake Hotel, Rodney’s Oyster Bar, and Trans Am, he has honed a deep understanding of what makes service exceptional.As the founder of Salt & Earth and co-owner of Bravo, Jon is known for his calm, detail driven leadership and expertise in service logistics. His passion for seafood and sharp eye for flow and execution make him the go‐to for making complex events look effortless.
Jon is often the steady presence behind the scenes ensuring every guest experience feels smooth, personal, and welcome. His creativity shines in the thoughtful touches that elevate every event, from imaginative seafood presentations to seamless guest experiences.
More than just a leader, he’s the heart of Salt & Earth, infusing the company with warmth, integrity, and an unwavering commitment to excellence. Born and raised in Halifax, Nova Scotia, Jon grew up surrounded by fresh oysters, mussels, scallops, and lobster—an early inspiration to his lifelong dedication to quality seafood.
Since founding Salt & Earth in 2015, he’s led operations and oyster procurement, bringing coastal authenticity to weddings, lobster boils, and oyster bars.
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Jonah merges culinary curiosity with creative impact. His background spans respected kitchens such as Juniper, Alloy, Candela, and the Michelin‐starred Masa’s in San Francisco, shaping a sharp, instinctive approach to food. His cooking is ingredient-led and elevated, yet always approachable—deeply grounded in seasonality.As the backbone of Salt & Earth’s kitchen, Jonah anchors the team with skill, consistency, and a quiet intensity that drives everything forward. Jonah’s culinary style reflects both his years in acclaimed kitchens and a personal philosophy rooted in sustainability and a drive for constant innovation.
He’s not just the backbone, but the pulse of the company’s culinary vision Beyond catering, Jonah is also co-owner of Bar Bravo in Vancouver’s Fraserhood. After graduating from SAIT’s Culinary Arts program at 21, he rose to Chef de Cuisine (notably at Alloy), and in 2011 staged under Chef Gregory Short at Masa’s.
At Bravo, he leads a globally-sourced sustainable seafood program—including a signature dry-aged fish program and oyster bar—in an open kitchen setting, emphasizing seasonality and community connection When he’s off the line, he enjoys park time with his wife and two kids .
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Known for his work as co-founder of Bar Bravo and Electric Bicycle Brewing, where he played a key role in bringing ambitious hospitality concepts to life. Matt is one of the behind-the-scenes pillars of Salt & Earth Catering.Whether coordinating vendors, managing timelines, or shaping the infrastructure that lets great ideas flourish, Matt’s steadyhand helps keep every project grounded, organized, and moving forward.
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Shandy brings over a decade of professional experience across healthcare operations and event management. With 10 years in the healthcare industry including four years as an Operations Manager, where she led teams, optimized systems, and supported clinical staff in delivering high-quality care.Prior to her healthcare career, she spent two years as an event manager where she developed her passion for service, communication, and creating meaningful experiences.