atelier (adlˈyā,əˈtelˌyā), noun. a workshop or studio, especially one used by an artist or designer.

Fine Dining Folk Cuisine.

Bradyn Kawcak-Executive Chef

Bradyn Kawcak has dedicated his culinary career to finding the perfect balance between global techniques and local food systems. From the Pacific Northwest to Chicago, holistically grown products, authentic cooking practices and regionality are at the forefront of Bradyn’s culinary mindset.

Growing up in Northern Colorado, Bradyn established an early connection to the natural environment and his community. He spent his high school summers learning back of the house fundamentals at dinner theaters, wine bars, and newly opened brick and mortars. In 2012, Bradyn started his undergrad at the University of Washington in Seattle, obtaining bachelor’s degrees in economics and environmental studies, both with a focus in urban agriculture. Bradyn grew his culinary acumen throughout his five years in Seattle, working at establishments such as Terra Plata, Local 360 and The University of Washington Farm.  After college, Bradyn spent five months in South America staging at restaurants and working at local farms to better understand food culture outside of the United States. 

Bradyn’s experiences in South America and Seattle inspired him to take a job at Cloverdale Farm and Restaurant in Steamboat Springs, Colorado. Under Chef Patrick Ayers’ hyper seasonal mentorship, Bradyn developed a passion for fine dining. In 2019, Chef Bradyn moved to Chicago to dive headfirst into the Michelin world, starting off at restaurants such as Band of Bohemia and Entente. By the winter of 2021, he found himself as Executive Sous Chef at the newly acquired Elizabeth, eventually helping it transition into Atelier.

At the beginning of 2024, Bradyn returned to Atelier as Executive Chef, helping earn the restaurant a James Beard Semi-Finalist Nomination for Best New Restaurant. Later that year he would receive his first Michelin Star for Atelier.