Chef Michael Semancik brings over 25 years of industry experience to his position as Executive Chef at The Dewberry and a commitment to sourcing the highest quality ingredients. Prior to joining The Dewberry, Chef Semancik served as Executive Chef of Emmaline in Houston, TX and was partner of his acclaimed restaurant SCOUT in Atlanta, Georgia. Chef Semancik’s resume boasts an impressive roster of American restaurants including roles as executive chef at New York’s Blue-Ribbon Bakery and Mike’s on the Avenue in New Orleans. He is no stranger to the fine dining scene, having worked with Kevin Rathbun at Nava and Jay Swift at South City Kitchen and serving as executive banquet chef at the private Piedmont Driving Club, both in Atlanta, GA. Chef Semancik also has extensive hospitality and tourism experience with leadership roles at three of the nation’s best hotels, from 2009-2013, he was the executive chef of the AAA Four-Diamond Hotel, The Mansion on Forsyth Park, a leading luxury hotel in Savannah, GA and its award-winning restaurant, 700 Drayton as well The Georgian Terrace from 20013 to 2016 an Atlanta premier destination.