Service Director at Blue Jay Bistro, Nicholas Miller, realized his passion for the hospitality world early on while working as a sous chef and chef in North Carolina country clubs and hotels. In 2005 he attended The Culinary Institute of America, and there, his path crossed for the first time with Chef Ashleigh Fleming.

After graduating in 2007, he spent a few years between California and North Carolina working as a chef at the Marriott in Palm Springs, and at brewery/restaurant The Beach and Park Chalet in San Francisco. In 2016, becoming unfulfilled in this tough industry, he decided to take a different path and make a shift towards a  career as an IT/CIS tech until Chef Ashleigh reached out to him in April 2021,  about the unique project in Littleton she had gotten involved in with entrepreneurs Ed and Deb Fitts. Nicholas’ love for the hospitality world needed to be reawakened, and he immediately accepted this new opportunity and challenge, thrilled to join his former classmate, Ashleigh. His natural talent for connecting with clients and nurturing relations are his secret weapons and the main reason Ashleigh asked him to join the team as Service Director.

Nicholas is a great trait d'union between the floor and the kitchen; he leverages his past experiences as a chef when he had to manage large kitchens in hotels and country clubs. He is able to see and manage problems happening on the floor and correct them before they affect service, and works very closely with the kitchen to make sure nothing interrupts their flow and timing. Being able to manage those two aspects with the chef's trust to deliver her food as she designed, is not something easy to find in many kitchens. The perfect harmony Nicholas is able to create and manage between the front and back of the house is a fundamental part of Blue Jay Bistro’s delicious and gracious hospitality experience.