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Kevin G

Kevin
Getzewich

Independent Culinary Concepts

A Philadelphia native, Getzewich made his way to the South – to its regional, coastal cuisine, warm hospitality, and one of the country’s favorite food destinations – Charleston, SC, by way of an extensive culinary journey. 

Chef Getzewich grew up cooking and eating with his Polish grandmother, spending his days learning to make Pierogis, Kielbasa, and Galumpkis. He knew early on that food would be his chosen path. Getzewich graduated from The Restaurant School of Walnut Hill College with a degree in culinary arts and began working his way through renowned kitchens across the northeast, learning under the tutelage of such chefs as Eric Ripert and Jennifer Carroll. After a brief stint opening a restaurant in the Bahamas, Getzewich moved to Charleston in 2012. 

Quickly joining the city’s prominent food scene, Getzewich became the Sous Chef at Two Boroughs Larder with fellow Philadelphia native and James Beard Award nominee Josh Keeler. In 2014, Getzewich joined The Indigo Road Hospitality Group as Sous Chef of The Macintosh and eventually Executive Chef at Indaco. Getzewich briefly left Indigo Road to open notable downtown restaurant One Broad, before returning to the group in 2020 to become the Executive Chef of The Kingstide. 

At The Kingstide, Chef Getzewich partnered with local and regional fisheries, farmers, and purveyors to showcase The Lowcountry’s bounty through fresh, clean, and ingredient-driven cuisine. Focusing on delicate and seasonal flavors, Chef Getzewich presents dishes such as Wood Grilled Whole Fish, Pickled Shrimp, Wood Fired Vegetables, and Lobster Rolls. 

When Getzewich is not in the kitchen, he enjoys golfing with friends. 

LEADERSHIP TEAM

STEVE
PALMER

Founder

Jennifer
Dailey

Accounting

Kevin Krapp
Kevin
Krapp

Atlanta Region Operations

Christa
Polinksy

Events & Catering

Katharine Ames
KATHARINE
AMES

PR & Marketing

Gabriel Raven
GABRIEL
RAVEN

Nashville & Charlotte Regions

Jennifer Krapp
JENNIFER
KRAPP

Front of House Operations

Chef Masa Photo
MASA HAMAYA

O-Ku Culinary

Jeremiah
Bacon

Executive Chef and Partner

Cullen
Wyatt

Restaurant Development

Larry Spelts With Fresh Caught Fish
Larry
Spelts

Hotels

Katharine Ames
SAM
TROTTER

Digital Experience & Marketing

Mark Bolchov Bio Photo
MARK
BOLCHOZ

Italian Operations

Photo of Anne White
ANNE
WHITE

Pastry

Jennifer Krapp
HANNAH
WILSON

Admin

Chris Amato Photo
CHRIS
AMATO

Culture

Samy
Eltoukhy

Finance

Kimball
brienza

O-Ku Operations

Kelly
Peters

Human Resources

Vonda
Freeman

Wine Programs

Scott
Neslage

Hotel Operations

Justin Shoener
Justin
Shoener

Restaurant Financial Operations

Chris Amato Photo
MICHAEL
DUNNAVANT

Area Manager

Kevin G
KEVIN
GETZEWICH

Independent Culinary Concepts