Director of Events
Erika Miller has been a part of the GLCC team since April of 2014. After completing her Bachelor’s Degree in Business Management, Erika worked in career placement for a few years, followed by a marketing role for Henry Ford Hospital. When taking on the role as Event Coordinator here at GLCC, it was just her and Chef Reva helping to create what this business is today. Her passion for seeing events come to life, paired with Chef Reva’s creative love for food and powerful flavors have been a driving force. Erika enjoys interacting with people and relationship building to achieve one common goal…a fabulous event! Her quick responses to clients and attention to detail is something she is most complimented on. In her free time, Erika enjoys spending time with her husband of almost 7 years and raising their two boys together. She also enjoys raising awareness for orphans in West Africa, traveling, exercising and shopping. She looks forward to helping you with your next event and reminding you that “no detail is too small!”
Taylor Brown is the newest addition to the GLCC team. She recently graduated from Central Michigan University with a degree in Public Relations and Event Management. Taylor has always been drawn to the wedding industry, she was even an executive member of the Society of Future Wedding Planners in college. She has a keen eye for detail and loves trying new and exiting things. Taylor considers herself a creative guru and has a passion for bringing ideas to life.
Chef Elijah Smith
Executive Sous Chef
Elijah Smith started his culinary career at the age of 22 at the Big Rock Chop House in Birmingham, MI as Chef Garde Manger. His career elevated after 2 years and he was promoted to The Got Rocks Chef, exclusively preparing amazing dinners for the upscale cigar bar. Soon he was offered a position at Sous Chef and moved to the beautiful Magnolia Restaurant in Detroit. While he loved Magnolia, a new opportunity fell into his lap and Eli joined the culinary team at the prestigious Townsend Hotel in Birmingham, MI as the Rugby Grill Breakfast Chef. There he met Chef Collin Brown and worked under his leadership becoming a key member of Chef Collin’s team. Chef Collin was so impressed with Elijah he plucked him from Townsend and gave him the position as Day Kitchen Supervisor at the Royal Park Hotel, in Rochester, Mi. Elijah, looking for a warmer environment and wanting to learn all he could about Texas BBQ , uprooted his family and moved to Austin, Texas. There he worked at Austin's most well known BBQ catering company, Daggers Catering, where he learned the Art of Texas BBQ. After some time he decidedthat he missed the snow and moved back to Michigan, working at Joe's Produce in Livonia,Mi under the direction of Chef Reva Constantine. Elijah was a key employee at Joe’s produce and Chef Reva decided to take him with her to open the Great Lakes Culinary Center as her Executive Sous Chef. Elijah Smith resides in Westland, Mi with his wife Chef Reva and their children.