As Dining Service Manager at Gravatt Camp and Conference Center I run the Gravatt kitchen like it’s my own home—just with a few more mouths to feed and a whole lot more butter. Most folks around here call me “Miss Pat.” I’m originally from Rhode Island, which means I come with a bit of sass, a good dose of charm, and a lifelong love of feeding people well. Our mornings start early—real early. Have you ever seen the fog lift while you’re brewing the first pot of coffee? It’s magic. And that’s when the work begins. We work tirelessly to make sure Gravatt’s guests are well fed and ready to tackle their day.

We take extra care of our guests’ dietary needs, allergies, and preferences. Vegetarian? No problem. Gluten-free? We’ve got options. Lactose, soy, nut allergies? We plan ahead to make sure all dietary restrictions and needs are able to be fed at our table. My team makes sure everyone has something warm, satisfying, and beautiful on their plate. It is all part of making the guest experience the best that it can be.

Meals matter. They are the heartbeats of the day. Meals are when campers unwind, when retreat guests connect, and when staffers sneak an extra biscuit (yes, I see you). A good meal doesn’t just fill you up—it anchors you, brings you comfort, reminds you that someone took the time to care.

Next time you are at Gravatt and you sit down to eat, know that the plate in front of you is served with just the right mix of precision, pride, and a whole lot of love. 

Pat Millette, Dining Services Manager