— meet —

our team

Joe Krywucki

Joe Krywucki is the owner and Executive Chef of Bushel and a Peck. After spending his teenage years working in restaurants in Maryland, Krywucki enrolled in Baltimore International Culinary College where he trained in the fundamentals of cuisine and pastry, including a two-month French culinary training program in Ireland. Upon finishing school, Krywucki worked his way up the ladder at restaurants around the South, ultimately opening up Petit Louis Bistro in Roland Park, Maryland as the Executive Chef. Krywucki continued his culinary education at Le Cordon Bleu in London, England, where he received Le Grand Diplome in Cuisine and Pastry. While there, he completed a stage at Gordon Ramsay's The Claridge and gained a deeper understanding and appreciation for fine dining. 

Upon returning from London, Krywucki worked as Executive Chef at Louisiana Restaurant in Fells Point and went on to open Iron Bridge Wine Company in Warrenton, Virginia and Victoria Gastropub. Opening Bushel and a Peck restaurant is a career-long dream for Krywucki, who hopes to offer a creative yet approachable menu highlighting local and seasonal ingredients inspired by the rich flavors of the Chesapeake Bay. Outside of the kitchen, Krywucki is an avid squirrel watcher, loves to try new restaurants, cheer the Flyers to victory in hockey, and go fishing.