If you live in Tuolumne County, chances are good that at some point you’ve enjoyed a meal prepared by local chef and caterer Doug Vanderberg. His love of cooking and food has taken him on a remarkable journey.
Doug always enjoyed cooking, and in the mid-1970s he found himself living at the Avery Ranch, an old homestead purchased by friends three miles up a dirt road from Camp Nine on the Stanislaus River. From the very beginning, he was cooking meals for residents and weekend guests—anywhere from five to fifteen people—all by kerosene lamp and without electricity. To help make a living, the group began hosting dinner parties with live entertainment. What started as gatherings of 20 people soon grew into events attracting more than 100 guests and became a popular venue for weddings and celebrations.
After this hands-on training, Doug landed his first professional cooking job aboard the Sierra Supper Special excursion train, which ran between Jamestown and Oakdale. Managing a small kitchen and serving 96 dinners over four seatings with only a dishwasher to assist him taught Doug how to solve problems on the fly—an essential skill he would use throughout his career.
A major turning point came when the Grateful Dead stayed at the ranch while performing in Angels Camp. A year later, Doug and his team began catering backstage for the band and soon for many other touring acts. They prepared breakfast, lunch, and dinner for groups ranging from 35 to 125 people, often without the benefit of a real kitchen. The experience proved to be a perfect fit for Doug’s resourcefulness and adventurous spirit. Working behind the scenes and feeding some of the era’s most iconic musicians gave him a unique glimpse into a world few people ever get to experience. A long strange trip that Doug remembers fondly. Ask him about Jerry’s love for hot dogs!
In the 1990s, Doug partnered with fellow chef Clell Hoffman to open Coyote Creek, the legendary restaurant on Washington Street in Sonora that occupied the space now home to Emberz. Known for its great food, live music, and comedy acts, Coyote Creek became a beloved local gathering place and the birthplace of many of Doug’s signature dishes. After moving on from the restaurant, Doug authored two cookbooks—Party Lights and Express Cuisine—further refining his recipes and sharing his passion for cooking.
An expert in outdoor cooking, Doug also spent 12 seasons preparing meals for Sierra Nevada backcountry trail crews for the U.S. Forest Service. With supplies packed in by mule train, he fed more than 20 hardworking crew members in remote wilderness settings. Despite the challenges, Doug considers it the most rewarding job of his career.
For the past decade, Doug and his wife, Susie, have operated Celebration Catering, serving hundreds of local weddings, birthdays, and nonprofit fundraising events. During the COVID pandemic, they also hosted a series of dinners in their open-air “Garage Café,” combining great food and live music to help friends and neighbors stay connected during a difficult time.
There are some skills that can only be learned through experience, and Doug has spent decades perfecting his craft. He knows what works, what doesn’t, and why. Most importantly, he still loves bringing people together through good food. Doug and Susie continue to find great joy in creating memorable meals and shared experiences for their community. Look for Doug’s scheduled cooking demos and recipes in the Depot blog and newsletter.
