Robert Baki

Executive Chef at Grand Cru Hospitality - Portland, OR, US

Robert Baki's Colleagues at Grand Cru Hospitality
Kayla Bishop

Catering Sales Manager

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Amanda Onate

Caterer

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Valerie Smith

On Call Server

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Drew Allen

Kitchen Manager

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Don Keisala

Event Manager

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Liam Kamp

Cafe Manager

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Alisha Bird

Owner & Operator

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Robert Baki's Contact Details
Email (Verified)
***@grandcruhospitality.com
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Mobile Number
(XXX) XXX-XXXX
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HQ
503-954-3969
Location
Portland,Oregon,United States
Company
Grand Cru Hospitality
Robert Baki's Company Details
Grand Cru Hospitality logo, Grand Cru Hospitality contact details

Grand Cru Hospitality

Portland, OR, US • 20 - 49 Employees
Events/Conferences

Hospitality is defined as: The friendly and generous reception and entertainment of guests, visitors, or strangers.Grand Cru Hospitality offers the finest of food and service available. A service of luxury and precision, but also comfort and warmth. The details and finishing touches of our final product differentiate us from our competition.We are happy to create custom menus for your event. Through one on one interactions with Alex and Patrick, our chef/owners, you will be presented with a customized menu that perfectly matches both your culinary and budgetary needs.In addition to high end offsite catering, we also operate The Counter @ Wieden and Kennedy in the Pearl, and The Counter @ The Portland Children's Museum.

Events/Conferences Events-Special Events Services
Details about Grand Cru Hospitality
Frequently Asked Questions about Robert Baki
Robert Baki currently works for Grand Cru Hospitality.
Robert Baki's role at Grand Cru Hospitality is Executive Chef.
Robert Baki's email address is ***@grandcruhospitality.com. To view Robert Baki's full email address, please signup to ConnectPlex.
Robert Baki works in the Events Services industry.
Robert Baki's colleagues at Grand Cru Hospitality are Kayla Bishop, Amanda Onate, Valerie Smith, Drew Allen, Don Keisala, Liam Kamp, Alisha Bird and others.
Robert Baki's phone number is 503-954-3969
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