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.

Christian Hunter-Founder

Christian Hunter is intrigued by global flavors, sustainable food production, and nutritional anthropology.

He first encountered diverse cuisines in his hometown of Lexington, Kentucky. As soon as he was earning his own money, he’d spend it checking out the newest restaurants in town from Mexican and Thai to Indian. “It was like I was searching for something,” Hunter recalls. That early childhood exposure all comes to fruition on his plates.

His signature style focuses on infusing New American fare with unexpected global flavors. He adds zing to locally sourced products with chermoula, freekeh, berbere, house-made garam masala, salsa macha, locally made miso, and many more.

Hunter has a culinary degree from Paul Smith’s College in upstate New York and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He spent four years in Charleston cultivating relationships with local farmers and also his own culinary identity, emphasizing global flavors. He joined Community Table in Litchfield, Connecticut during the challenging year of 2020. Chef used the time to familiarize himself with area farms and shape the culinary direction of the restaurant.

The Chef also brings his Southern heritage to Atelier. Coming from a humble background, he strives to get the most out of everything he brings into the kitchen. Hunter also wants to illuminate the ability of African American chefs to cook amazing food of any cuisine or genre. 

Chef Hunter was named as a finalist for the James Beard Best Chef: Northeast in 2023. Later in the year he received the Young Chef Award from the Michelin Guide, earning the restaurant a star from the Guide as well.