Michael Kozich is Bluewater Kitchen's Executive Chef & Owner. He started Bluewater Kitchen with his wife, Christina Kozich who had a similar vision prior to them meeting. His goal is to showcase the Shenandoah's bounty and be a direct link in the support of local farms. He has established a network of local green, sustainable farmers to provide a true "farm to your table" food experience.  ​

Michael graduated from the Culinary Institute of America in Hyde Park, NY. He has worked in multiple Michelin Star restaurants such as:  Michel Richard's Citronelle in Washington, D.C., The Little Nell Hotel's Montagna in Aspen, CO and Mourad in San Francisco. He also served as the Executive Chef at an old local favorite, Hooked Seafood & Sushi, in Sterling, VA. and held the position as the Executive Chef at Whole Foods in Basalt, CO. Michael's variety of experience with food & cooking has deepened his passion for the culinary arts and fostered a deep support for the whole food movement.