Kevin Getzewich

Culinary Director

A Philadelphia native, Chef Getzewich embarked on an extensive culinary journey that eventually led him to the South, where he fell in love with regional flavors, warm hospitality, and the vibrant food culture.

Chef Getzewich’s passion for cooking began in his grandmother’s kitchen, where he spent his childhood learning traditional Polish recipes like pierogis and kielbasa. After graduating from The Restaurant School of Walnut Hill College with a degree in culinary arts, he honed his skills in renowned kitchens across the Northeast, working under acclaimed chefs like Eric Ripert and Jennifer Carroll. Following a brief experience opening a restaurant in the Bahamas, he made his way to Charleston, SC, in 2012, where his culinary career flourished.

In Charleston, Getzewich quickly joined the city’s renowned food scene as Sous Chef at Two Boroughs Larder under James Beard Award nominee Josh Keeler. In 2014, he joined The Indigo Road Hospitality Group, where he took on roles as Sous Chef at The Macintosh and later Executive Chef at Indaco. After briefly leaving to open One Broad, he returned to Indigo Road in 2020, eventually rising to the role of Culinary Director for Independent Concepts.

Now at Bridge Creek Inn’s The Vandiver, Chef Getzewich brings his expertise and passion for American tavern-style cuisine. Inspired by the North Georgia region, he creates comforting and familiar dishes with contemporary twists, using ingredients sourced from local farmers and purveyors. His menu features hearty tavern favorites such as Short Rib Grilled Cheese, Mac Burger, and seasonal dishes that highlight the area’s culinary heritage.

When he’s not crafting memorable dining experiences, Chef Getzewich enjoys unwinding on the golf course with friends.