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

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.

Tim Lacey - Owner

Since landing in Chicago in 1999 Proprietor Tim Lacey, a Massachusetts native by way of Seattle, has worked, among many other places, for Henry Adanaiya at Trio. It was here, under Adanaiya’s encouragement, that Lacey stumbled into the nascent craft cocktail movement, discovering on his own the principles of flavor and balance just as the nascent craft cocktail movement was taking root in Chicago.

After Trio closed, Lacey worked as the Bar Manager for Chef Shawn McClain’s Spring Restaurant Group (Spring, Green Zebra and Custom House), and later tended bar at The Drawing Room, one of Chicago’s first craft cocktail bars. During his time at the Drawing Room Lacey had multiple recipes published in Food and Wine’s Best Cocktail Books, in Gaz Regan’s Bartender’s Gin Compendium; placed in numerous competitions; and was jointly nominated as Best Bartender by Time Out Chicago.

More recently, Lacey reunited with his former Trio colleague, Lane Regan, when they hired him to manage their restaurant, Kitsune. He then joined the staff at Chef Regan’s Elizabeth when Kitsune closed, eventually taking ownership of Elizabeth in 2020 at the height of the pandemic. After a year of serving only take out, Elizabeth reopened as the fine dining restaurant it was prior to lockdown. At the end of 2022 he made the decision to close Elizabeth after maintaining its run of yearly Michelin stars begun by Chef Regan. 

In February of 2023 Atelier opened in the same space that had housed Elizabeth. In its first year, under the culinary direction of Chef Christian Hunter, Atelier was awarded a Michelin star, was a semifinalist for the James Beard Best New Restaurant, and named as one of the Best New Restaurants by Chicago Magazine, as well as one of their 50 Best Restaurants in Chicago. 2024 saw Atelier maintain their Michelin Star after Chef Bradyn Kawcak took over the kitchen from Chef Hunter at the beginning of the year.

A local pioneer in the craft cocktail movement with 20 years experience in cocktail design, Lacey brings his expertise to the spirit-free beverage menu. He uses seasonal ingredients to create unexpected flavor combinations, often simply highlighting the natural, pure beauty of quality ingredients.

He has been a denizen of Lincoln Square for over 20 years.

Ali Martin - Beverage Director

Raised in Indiana, Beverage Director Ali Martin headed north to study fashion at Chicago’s Columbia College. It was from here she stumbled into the hospitality industry.

From dive bars to fine dining Martin has worked every vibe within the industry.  After tending bar in downtown Chicago for a decade Martin began studying to become a sommelier and entered the fine dining world. She has overseen wine & beverage programs for legendary Michelin restaurants Blackbird and, beginning in 2021, Elizabeth.
Martin constructs a wine list the way Hemingway wrote: nothing is extraneous and everything is there for a reason. She understands economy. Her wine lists are eclectic and unusual, emphasizing underrepresented producers and unique selections while still offering classic expressions of major regions and varietals. The by-the-glass program features wines rarely offered in this format, providing a broader and more interesting selection.  

When Elizabeth closed she stayed and helped to open Atelier, becoming a vital part of the team that would win the restaurant its accolades. 

Martin has received her level 2 certification from both the Wine & Spirit Education Trust and the Court of Master Sommeliers. She’s also been certified by the Italian Trade Agency.

Her professional travels have taken her to Italy on multiple occasions, to Portugal, Hungary, and to Lodi for the harvest.