Today we’d like to introduce you to Michael Godlewksi.
Hi Michael, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’m originally from Wilkes-Barre PA , and stated a dishwasher at 15 and caught the kitchen bug so to speak.
. I went on to study culinary arts at Luzerne County Community College, then spent time working and staging in Northern Virginia, Philadelphia, New York before settling in Pittsburgh
I moved to Pittsburgh in 2009 and spent about a decade at The Duquesne Club as sous chef with a stint in between as the Executive Chef of the Foundry Table and Tap
Eventually, that led to wanting to work for myself and opened EYV in Dec 2022
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Oh its never a smooth road, just when you think it is smoothing out , you hit another pot hole. Too many to list, but try to just tackle them one at a time best you can because there is always something popping up and you just have to grit your teeth and push though and make it happen
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a Chef/Owner of EYV a vegetable restaurant in Pittsburgh PA. we focus on making vegies the center of the plate while trying to utilize as many local farms around us as possible. We like to say we are the steakhouse of veggies. I would say that we can make vegetables something people crave and want to come back for.
Alright, so to wrap up, is there anything else you’d like to share with us?
I dont think so.
Pricing:
- We offer 3 course pre fixe for $50
Contact Info:
- Website: https://www.eyvrestaurant.com
- Instagram: eyv_restaurant
- Facebook: eyv_restaurant
