Micah Vant Hoff

CK Principal

After nine years on the Cray Kaiser team, Micah became a partner in 2020. Throughout his tenure at CK, Micah has led the completion of client engagements with a focus on closely-held and investor-backed businesses across a wide range of industries including construction, healthcare, logistics, technology, manufacturing, and others.  His broad experience serves as the foundation for the assurance, accounting and tax services he provides to clients today. As one of the firm’s Certified Valuation Analysts, Micah also advises clients on matters of business valuation, business sales and acquisitions, and transition.

When you meet Micah, you’ll notice his listening skills and his humor. It’s hard to miss his genuine interest in uncovering his clients’ biggest concerns and issues. It fuels his determination to find solutions that are integrative, creative, and add value. Micah finds it fulfilling to bring knowledge and expertise that impacts his clients’ businesses beyond the basic accounting functions. Throughout that process, he also enjoys involving junior Cray Kaiser team members and helping them progress in their careers.

Involvement: Micah earned his Bachelor’s degree in Accounting from Trinity Christian College in Palos Heights, IL. He’s a member of the American Institute of Certified Public Accountants (AICPA), the Illinois CPA Society (ICPAS), and the National Association of Certified Valuators and Analysts (NACVA).

The Lighter Side

Near & Dear: Wife Laine, daughter Emilia, son Theodore.
Hobbies: Anything involving the outdoors, traveling, and watching sports. If attending children’s activities counts as a hobby, then he’s got countless more!
Adventurer: Micah and his family have a love of travel and are always planning for that next adventure.
Cheese Head: Proud Green Bay Packers fan and frequenter of the Northwoods. Known to trek to Green Bay for as many games as possible.
Foodie: Thanks in part to his wife, Micah has grown to appreciate new and unique dining experiences. However, it’s still hard to top a perfectly cooked medium-rare steak in his book.