Today we’d like to introduce you to Carey Weir.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’ve been in the food world for most of my adult life. I started cooking professionally over 20 years ago, and over time I worked my way through catering, large-scale food service, private clients, and leadership roles. Food has always been the constant for me, but the way I express it has evolved as my life has.
I originally launched a catering company called Salt Catering years ago while working full-time, building it from the ground up. It was successful, but as my family and career responsibilities shifted, I paused full-scale operations. That break gave me space to refine my style, deepen my skills as a chef and sommelier, and really think about what kind of food business I wanted to build long-term.
Cured by Salt came from that reflection. It’s a reimagined version of my original vision—more intentional, more personal, and more aligned with how people actually want to experience food today. The focus is on high-quality ingredients, house-made components, and an interactive, approachable experience, whether that’s through my mobile charcuterie cart, catered events, or meal prep.
Today, I balance running my own business with years of professional experience behind me. Everything I offer is rooted in craftsmanship, hospitality, and honesty. I care deeply about how food makes people feel—seen, taken care of, and connected. That’s what’s carried me from where I started to where I am now, and it’s what continues to guide the business forward.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, not even close. It’s been a lot of trial, error, and figuring things out as I go.
The biggest challenges have been time and bandwidth. I’ve built this business alongside a full-time career and a family, which means most of the work happens early mornings, late nights, and weekends. I’ve also had to wear every hat—chef, purchaser, marketer, bookkeeper, delivery driver—which is exhausting but incredibly educational.
There have been moments of burnout, financial pressure, and having to pause or pivot when something wasn’t sustainable. None of that is glamorous, but it’s real. Those challenges forced me to get clearer about my boundaries, my pricing, and the kind of clients and work I want to take on.
It hasn’t been smooth, but it’s been honest. Every struggle made the business stronger, more efficient, and more aligned with my values. I wouldn’t change the path, even with the bumps, because it’s shaped both how I work and how I lead the business today.
Appreciate you sharing that. What else should we know about what you do?
I cook for people the way I’d want someone to cook for me. That’s really the heart of what I do.
My work spans catering, private chef services, meal prep, and my charcuterie cart, but none of it is about being flashy. It’s about thoughtful food, made well, with intention. I focus on strong flavors, quality ingredients, and house-made components, and I try to keep things elevated but comfortable. I want people to feel relaxed, not impressed in an uncomfortable way.
I’m known for food that feels generous and personal. I care deeply about the details, but I don’t overcomplicate things just to show off. Being a sommelier influences how I think about balance and pairing, but also about pacing and experience—how a meal unfolds and how people connect around it.
What I’m most proud of is that this business reflects who I actually am. I’m not a brand that was built in a vacuum. I’m in the kitchen, I’m talking to clients, I’m loading and unloading, I’m standing behind the food. Every yes I get from a client feels earned, and that matters to me.
What sets me apart is perspective. I’ve been doing this a long time, in a lot of different environments, and I’ve learned that good food isn’t about ego. It’s about care, consistency, and trust. People invite me into important moments in their lives, and I take that responsibility seriously every single time.
Is there anything else you’d like to share with our readers?
I don’t see this as just a business. It’s a craft, and it’s something I take seriously without taking myself too seriously.
I’m proud of what I’ve built—not because it’s perfect, but because it’s real. I show up, I do the work, and I keep learning. That feels like enough.
Contact Info:
- Website: https://www.curedbysaltkc.com/
- Instagram: Curedbysaltkc
- Facebook: Careyweir
