Alex Ganum, the pub’s beer curator, really believes that the best brews in the world come from right here around Portland. He’s devoted to his own small production facility, Upright Brewing, focusing on an evolving and unique style that blends French and Belgian elements with his own methodology. Upright also brews a well hopped north German-style lager year round, the Engelberg Pilsener, featured as the pub's house draft, and Alex produces a sweet vermouth from local wine and mineral water using Portland's excellent Bull Run Watershed, both exclusive to the Grain and Gristle.

Ben Meyer grew up in Indiana and was influenced by the food of his great-grandmother Georgia and his mother. After landing in Portland, he helped run Genie’s Café, worked the opening line at Toro Bravo and worked as a butcher at New Seasons. Ben toured the country by bike for a year and the spent another year living in a goat barn and working on an organic family farm on Vashon Island. He owned a small café in Southeast Portland for a number of years and then gained notoriety when he opened Ned Ludd with Jason French. Most recently he left Ned Ludd to make room for the Grain & Gristle.

Marcus Hoover is a restaurant and kitchen designer for Rose’s Restaurant Equipment. He has previously worked as a showpiece wood craftsman and contractor in addition to opening Genie’s Cafe, assuming the duties of general manager until moving on to Rose’s in 2006. Most of what you see at the Grain and Gristle was designed, fabricated and installed by Marcus.