CRAFTED BY CHEFS. DRIVEN BY FIRE
FROM THE TRUCK TO THE BOARDROOM
“Salt & Pepper began with a simple mission: to prove that world-class, chef-driven cuisine doesn’t have to be confined to a brick-and-mortar kitchen. What started as a high-energy food truck quickly evolved into a full-scale catering operation, bringing the same ‘fire’ and precision to executive boardrooms, private estates, and luxury events across Connecticut.
We believe that seasoning is a science and service is an art. Whether we are dropping off an Executive Platter for a local salon or managing a 4-hour ‘Chef Attended’ buffet, our commitment to fresh ingredients and bold flavors remains the same.”
CHEF SEAN FARRELL
Co-Founder & Operational Lead
As the operational strategist for the Salt & Pepper brand, Sean Farrell brings an unparalleled level of discipline to Connecticut’s catering scene. His foundation was forged in the nation’s most influential kitchens, beginning his journey at the Institute of Culinary Education (NYC).
Sean sharpened his craft under the legendary Chef Wayne Nish at March and refined his technical precision with Alain Ducasse at Mix. His career then led him to San Francisco, where he worked at world-renowned institutions including Aqua (under Laurent Manrique) and Farallon (under Mark Franz).
Today, Sean’s expertise lies in taking those world-class standards and scaling them into a modern, high-energy catering operation. Whether managing a complex corporate gala or an executive drop-off, Sean ensures every event is executed with professional precision and chef-led excellence.
CHEF POWER MINOR
Co-Founder / Culinary Director
As an equal partner and the culinary heart of Salt & Pepper, Power Minor brings a deep, intuitive understanding of flavor to the brand. His journey began at the iconic Pearl Oyster Bar under Chef Rebecca Charles. A graduate of the French Culinary Institute (FCI), he spent years in the NYC trenches before becoming a staple of the Hartford food scene.
As the Chef de Cuisine at Firebox, Power was the technical engine behind the restaurant’s renowned success. His ability to balance complex flavor profiles with high-volume precision is what defines the “Salt & Pepper style” of catering.
Now serving as Culinary Director, he is the “keeper of the special sauce,” using his profound gift for flavor balance and French-trained discipline to ensure every dish—from a casual street taco to an executive buffet—is truly unforgettable.
