Michael Semancik -
Executive Chef

Michael Semancik brings over 25 years of industry experience to his position of executive chef of The Georgian Terrace Hotel. A graduate of Georgia State University here in Atlanta, Semancik then moved on to attend the Delgado Culinary Arts program in New Orleans to further his culinary pursuits. Upon graduation, he studied art and design in New York City, the results of which are evident in his dishes which are as visually beautiful as they are delicious.

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 Atlanta 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.

Chef Semancik also has extensive hospitality and tourism experience with leadership roles at two 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. Prior to that, Chef Semancik was executive chef and food and beverage director at the Cliff House Resort and Spa in Ogunquit, Maine.

With his return to the city, Michael Semancik provides Atlanta's culinary landscape a bright new perspective. Bringing his wealth of experience and his commitment to sourcing the highest quality ingredients, Chef Semancik will lead one of Atlanta's most iconic institutions, The Georgian Terrace Hotel, into the next phase of its evolution as a premier dining destination.