Michael Staniewicz
Wrecking Bar Brewpub | Atlanta
april 2023
Raised in Atlanta, Michael Staniewicz grew up around food. His mother was a pastry chef and he would often visit his grandmother Dot’s house after school to cook Southern staples like lentils, grits, porridges, and soups. In high school, he picked up work at a local yacht club washing dishes, falling in love with the buzz of the kitchen. After a stage at New York’s Eleven Madison Park in 2012, Staniewicz moved to Georgia and to Five & Ten in Athens, before accepting a position at One Midtown Kitchen, fortifying his fascination with seasonality while working in a high-volume environment. Staniewicz moved on to acclaimed Atlanta mainstay Bacchanalia working closely with Chef Joe Schafer. He then joined the team as sous chef at Kevin Rathbun Steak under Rising Stars alum Kevin Rathbun, where he stayed for the next three years. It was at these restaurants that Staniewicz began to experiment with elevating and refining classic Southern food.
After some time as sous chef at both Adalina and The Optimist, Staniewicz felt like he was ready to take on his own menu. He heard about the food program at Wrecking Bar Brewpub through friend and mentor Chef Josh Hopkins, and joined the team there soon after. Rebuilding the kitchen from the ground up, Staniewicz has doubled down on the brewery’s focus on local sourcing. Dishes like his Peking duck breast with sunchoke soubise and braised fennel provide Staniewicz with an opportunity to keep his staff engaged and educated while remaining approachable for the brewery’s broad spectrum of guests.
