At Bearwolf Catering, chef Joshua St James is redefining Salem’s deli culture—one hand-crafted bite at a time.
At 5 a.m., most of Salem is asleep, but inside Bearwolf Catering & PNW Deli, chef-owner Joshua St James is already deep in the day’s prep. It’s a passion, driven by a need to create something meaningful and to feed people well.
“I wouldn't be here at five in the morning making a humble sandwich,” said Joshua, “if I didn’t care.”
Born and raised in Salem, food came full circle for Joshua. He got his start in local kitchens: Kwan’s, Michelangelo's, Wittenberg Inn. But it was when Joshua met chef Steve Morton, who invited him into the fine-dining world, that it all changed. “He was so kind, always so kind. He asked if I had ever thought about doing fine dining,” said Joshua. Steve encouraged Joshua to come to his restaurant, Morton’s Bistro, and see what it was all about.
“I dumped a pan of vegetables on the floor my first day,” Joshua laughs. “He still kept me around. And there were so many Miagi moments…getting the skills so I could get on the line.”
Joshua served his time on the line, but life happened. “I thought I was gonna be a rockstar,” he said. “I tried to be in bands, then got married, and fell into some acting—Grimm, Leverage, even a Lionsgate film.” But food always called him back.
In early 2020, he took a leap of faith. With no safety net, he bought Sal’s Deli, which was located at Pringle Plaza at the time, and rebranded it Valiant the Sandwich. Then the pandemic hit.
"There was no PPP money; it was the first year of business. No unemployment. My house was on the line," he recalls. “This has to work.” He put his head down and figured it out. “Fortunately, we were able to survive and grow. People were kind.”
This is also where Joshua started making his own deli meat, which started with cotto salami. “I just got priced out of Olympia Provisions and thought—what if I learned to do it myself?”
A few years later, he passed the torch to two trusted staffers—his kitchen and bar leads, who had been looking for a place of their own. Joshua offered them Valiant. “I’m proud of them…and excited for it.”
Aoife Murphy
Bearwolf Deli & Catering
Now, at Bearwolf, Joshua isn’t just serving a meal. He’s redefining Salem’s relationship with the humble sandwich. And Bearwolf isn’t trying to be New York, or Philly, or anything but itself, stresses Joshua. It’s a Pacific Northwest deli built from scratch, rooted in respect for food and community, and focused on “chef-inspired casual.”
Bearwolf offers a crafted menu of sandwiches featuring house-cured ham, smoked turkey, mortadella, roast pork…what Joshua calls “artisan cold cuts.”
“I am always reading, looking for stuff, thinking about how things can translate,” said Joshua. “Like lemon on a sandwich. It was in my brain because I had been eating lemon on sushi.”
Joshua doesn’t try to recreate existing sandwiches—he reimagines them, pulling ingredients from everywhere and interpreting them in his own voice.
“But I try to keep it not too crazy or wild. I want it to be approachable with some consistency,” he said. “Though I will change stuff all the time.”
But it’s more than technique that sets Bearwolf apart. It’s intention.
Joshua calls himself a “sandwich tender,” part chef, part counselor, part neighborhood friend. “I genuinely care for my regulars. I want to know their names; know how their family is doing. I really do care for people,” he said. “People are spending their hard-earned money here, and I respect that deeply. It’s not just a transaction—it matters to me.”
And if other sandwich shops want to learn the craft? “I’ll teach them. I want them to give me a run for my money. How cool would it be if Salem had a crazy deli scene? I dream that others in Salem will start doing this, too. I’d love some competition. I’d love to put myself out of business that way.”
What drives Joshua is a passion for flavor, history, and human connection. His sandwiches draw from food anthropology, old cookbooks, PNW ingredients, and the question: “If I were the one to invent this, how would I do it?”
He’s always evolving. “I get tired of things—even if people love them. I’m always chasing something better.”
For Joshua St James, the sandwich is a medium. The message? Craft. Care. Community.
Bearwolf Catering
1310 State St | 10 a.m. to 3 p.m. or sold out
bearwolfcatering.com | instagram.com/bearwolfcatering/
What is Cotto Salami?
Unlike dry salami, cotto salami is gently cooked in a water bath, resulting in a moist, tender texture that’s perfect for sandwiches. Joshua cures it himself, controlling every step—from grind to seasoning to slice.
Do You Trust Me?
“Here’s how the "Do You Trust Me" sandwich works: You order it (on a Friday) and I make it. No questions asked. Got dietary restrictions? We’ll talk. But don’t expect me to explain what’s going into it. I won’t tell you. It changes every week, and I’m not going to ever repeat it. So, if you’re the type who has to know every little detail before committing, this isn’t for you. We can figure something else out. But if you trust me, and it’s not your thing, don’t blame me. You made the choice.
Let’s be clear: I’m not just throwing something together with leftovers. I put a lot of time and care into these creations. It’s something I want to eat, something I want to share, and yes, it’s a bit messy. (Available only on Fridays)”
— Joshua St James
This story originally ran in Press Play Salem issue 24 ( Summer 2025)
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Aoife Murphy