By Kiara Doyal, The Seattle Medium
When customers step into Velvet’s Big Easy, an authentic New Orleans Creole restaurant in Tacoma, they are immediately embraced by warmth and comfort — the kind that reminds them of home. For owner Brenda Miller, that sense of welcome is everything. Her passion stems from a lifelong love of home-cooked food and a desire to serve people wherever they’ve come from.
For Miller, creating a space where people feel seen, fed, and cared for has always been at the heart of her mission.
“Texas, Alabama, Philadelphia, New Orleans, Mississippi — they are from all around. I have heard it all, and I enjoy it,” Miller said. “They don’t have the type of food they’re used to growing up elsewhere, but here at my place, they do. I love feeding people, and I love the fact that they enjoy what I present to them. To have people come celebrate birthdays and anniversaries with me because they think enough of my business to have their special days here — I am very proud to have that support.”
Miller didn’t just set out to open a restaurant. She set out to bring the comfort, culture, and cuisine of the American South to a part of the country where it’s hard to come by. Authentic New Orleans Creole was an obvious choice — not just because it’s the food she grew up on, but because she saw a gap in the market that she knew she could fill.
“I grew up eating this food every day of my life and had a hard time finding it in Washington,” said Miller. “I realized that the community I live in wanted this food, too, because the people who came to my restaurant were from all over the South. They truly appreciate it.”
She believes her authenticity — and the family recipes passed down through generations — are what set Velvet’s Big Easy apart.
“I’m the only one in this area — at least within a 50-mile radius — that serves this kind of food,” says Miller. “And the biggest standout is my family recipes. It’s home-style cooking, and we make everything from scratch.”
But getting to this point took more than a good gumbo recipe. Before she became a full-time restaurateur, Miller worked for three decades at Boeing, where she served as a senior warehouse manager. The transition from aerospace to apron might seem like a leap, but for Miller, it felt like a natural evolution.
“It was a very easy transition,” she said. “There are a lot of transferable skills — dealing with people, conflict resolution, planning. That’s why it was easier for me. I came into the business with a skill set already.”
Even so, she recognized that passion alone wouldn’t be enough to open a successful restaurant. After launching her business as a food truck and catering service, Miller decided to take her vision to the next level — and enrolled in Chase Bank’s Minority Business Consultant Program.
The program, which offers hands-on mentorship, financial training, and strategic business planning, paired Miller with consultant Sheila Winston, who helped guide her through the process of transitioning from a mobile business to a full-service restaurant.
“It’s a great program that gives businesses the foundational tools to succeed,” Winston said.
“It typically runs four to five months. I meet with my mentees every other week — though it varies — and tailor the sessions to their specific needs.”
The curriculum covers everything from business planning to understanding cash flow, marketing strategy, and preparing for capital investment.
“Business School 101 is about thinking like an entrepreneur and building a business plan,” Winston explained. “Then we move into navigating cash flow — understanding how money comes in and out of your business. We also focus on identifying your target market and what makes your product unique. And then there’s the ‘Power of Capital,’ probably the most popular part, where we walk mentees through what it takes to get loan approval.”
For Miller, the one-on-one mentoring format made all the difference.
“Having one-on-one time with Sheila was so helpful,” Miller said. “I could ask specific questions instead of general ones. She was always responsive, especially with financial topics. If someone wants to start a business, this program will give them insight and knowledge.”
“It’s all about having the right tools in your toolbox,” she added. “And if one doesn’t work, try the next one.”
Winston was equally impressed with Miller’s determination and talent.
“She’s actually running a five-star restaurant. I like to brag about that,” Winston said. “I just love her food. One of her most popular dishes is the Creole gumbo. She makes it so well — it’s phenomenal. Brenda is very modest, but she’s a phenomenal business owner and a phenomenal cook.”
The relationship didn’t end with the grand opening.
“I’m continually following up with Brenda,” Winston said. “We want our mentees to know we’re actively engaged in helping them succeed. A lot of programs don’t maintain contact after graduation, but we stay involved.”
Miller opened Velvet’s Big Easy in late May of last year, and as her first anniversary approaches, she’s focused on building sustainability rather than rushing into expansion.
“I think steady growth is better than a leap,” said Miller. “If you don’t have a good foundation and then leap, you might end up in quicksand. I’m building and allowing myself to work out the bugs and kinks so I can eventually grow.”
The demands of running a brick-and-mortar restaurant have been a stark contrast to the flexibility she had operating her food truck.
“Even though I did a business plan, and it looked great on paper, the reality is different,” she said.
“With the food truck, I could control my schedule. If I wanted to take two weeks off, I could. But now, with the restaurant, I can’t do that. I need to be here.”
Still, the reward has outweighed the sacrifice. Her clientele spans generations, and her restaurant has quickly become a community gathering place.
“My client base ranges from six years old to… well, let’s just say ‘plus,’” says Miller with a laugh. “I offer a variety of food that anyone can enjoy. A lot of people who come in aren’t originally from Washington, and they’re craving those Southern flavors.”
Miller’s reach has continued to grow, thanks in part to community support and word-of-mouth recognition.
“I’ve gotten a lot of support from the community,” she said. “I was featured in a newsletter this month, which helped bring in new customers who didn’t know we were here. The support from churches, other businesses, and locals has been great — and I hope it continues.”
For Winston, seeing mentees like Miller thrive is what makes the work worthwhile.
“I really love what I do,” she said. “Watching Brenda and others I’ve worked with reach that next level — and accomplish something they dreamed of — that’s my biggest wish and my main goal.”
Source: Seattle Medium
