Meet The Cru
At Grand Cru Hospitality, every experience is shaped by the people behind it—hands-on, detail-driven, and deeply invested. Our small but mighty team blends creativity, organization, and a whole lot of heart to build events with intention and care. We value strong relationships, lead with thoughtfulness, and believe the best experiences are the ones that feel smooth, genuine, and memorable.
Patrick Miller
CEO | Executive Chef | FounderPatrick Miller is the President, Co-Founder, and Executive Chef of Grand Cru Hospitality, a full-service catering and consulting company built on experience, instinct, and execution. With 35 years in the kitchen, Patrick’s career spans fine dining, luxury hospitality, and high-pressure events where there’s no room for shortcuts—and no patience for mediocre food.
He’s led kitchens as Executive Chef at 50 Plates and Sun Mountain Lodge, a AAA Four Diamond, 99-room luxury destination, and cooked at the Four Seasons Beverly Hills. His time at the two-Michelin-starred Alpenhof Murnau in Germany sharpened a classical foundation that still drives his work today: disciplined, intentional, and bold.
A graduate of Seattle Central College with an AA in Culinary Arts, Patrick is also an owner and partner in Portland establishments; Jackies, Sugar Hill + Hide A While. His work has landed him in Men’s Health Magazine and James Beard House in New York City.
Born and raised in Portland, Patrick brings the same passion to his garden and dinner table as he does to the kitchen. He believes great food should be honest, generous, and memorable—and that the best meals, whether for ten or a thousand, always start with care and end with people wanting more.
Nicholas Stevens
COO | "Jack of all Trades" | FounderBorn and raised in Portland, Oregon, Nick is the ultimate “man with a plan”—always two steps ahead, keeping the team aligned, events running smoothly, and the craft cocktails flowing. A University of Oregon graduate in Journalism and Communication (Go Ducks!), he brings over 20 years of professional experience blending his Public Relations expertise with strategic thinking and hands-on problem solving to make sure everything—and everyone—is exactly where it needs to be.
Nick began his journey with Grand Cru Hospitality in 2012, as Operations Manager, where he helped build the systems, standards, and team that power the company today. In January 2025, he became an owner, bringing a deep, operational understanding and long-term vision to the business. Part COO, part mixologist, part everything-in-between, Nick is a true jack-of-all-trades who thrives where logistics, people, and execution meet.
Fueled by his love for his family, his team, and the Portland community, Nick brings the same care to his work outside the office. You’ll often find him immersed in design-and-build projects—renovating, crafting, and woodworking with intention (and usually a little sawdust involved). When he’s not building or refining a space, he’s spending time with his black lab, Hank, who’s always ready for a walk, a game of fetch, or the occasional taste test.
Director of Sales + Event ExperiencesHannah Orloff
Hannah is the Director of Sales + Event Experiences at Grand Cru Hospitality, where she brings people together through thoughtful food, great drinks, and a genuine love of hosting. With over 12 years in the hospitality industry and a Master’s degree in Nutrition, Hannah blends culinary creativity with a deep understanding of how food nourishes both body and community.
Her approach to catering is rooted in seasonality and local sourcing — menus are designed to feel fresh, intentional, and just a little unexpected. Whether she’s planning a wedding, corporate event, nonprofit gathering, or intimate private dinner, Hannah believes the best events are the ones where guests feel cared for, comfortable, and excited about what’s on their plate.
When she’s not dreaming up menus or managing events, you’ll likely find Hannah baking bread, traveling, reading, or chasing after her one-year-old (with help from her trusty dog, Hazel). At the heart of everything she does is a simple goal: create memorable experiences that bring people together around really good food.
Hazel is our seasoned Pawduct Control Specialist with seven years of hands-on experience ensuring only the highest-quality snacks, smells, and office vibes make it past inspection. With a sharp eye and an even sharper nose, she oversees quality control across all departments—especially the kitchen.
Known for her calm demeanor and impeccable judgment, Hazel excels at monitoring food prep, supervising breaks, and swiftly intervening if crumbs hit the floor. Her expertise includes taste-testing (when permitted), packaging integrity checks, and maintaining a peaceful workflow through strategic naps.
Dependable, detail-oriented, and endlessly lovable, Hazel keeps operations running smoothly—one sniff at a time.
Pawduct Control SpecialistHazel “The Bear”
Hank is our four-legged head of security and the most reliable team member on staff—never late, always alert, and highly motivated by treats. As Lead Sniff + Pawtrol Officer, Hank takes his role seriously, conducting daily perimeter checks, greeting visitors with cautious enthusiasm, and ensuring no unattended snacks go unnoticed.
With a nose trained for detection and a presence that commands immediate smiles, Hank specializes in after-hours patrol, morale boosting, and identifying suspicious sounds (mostly delivery trucks and squirrels). When not on duty, you’ll find him posted near the front door, napping strategically, or supervising the office team with quiet judgment.
Loyal, dependable, and impossible to replace, Hank is the heart of our security operation—and the goodest boy we know.
Lead Sniff + Pawtrol Officer