B E A R C A T
C H A R L E S T O N,
S O U T H C A R O L I N A
Meet Your Chefs
George Kovach – Founder & Executive Chef
Kovach has over 15 years of experience working in the service industry, including eight years working in Michelin-starred restaurants. In his role as Founder and Executive Chef, Kovach is primarily responsible for creating Bearcat’s menu, managing all aspects of the back of house, and working with the leadership team to plan the mission, vision, and strategy for Bearcat. Prior to founding Bearcat, Kovach helped manage some of the top Michelin-starred restaurants in Chicago as Chef de Cuisine at Elizabeth Restaurant, a one Michelin-starred restaurant; the opening Executive Pastry Chef of Ever, which won two Michelin stars within 6 months of opening; the Executive Pastry Chef for two Michelin-starred Acadia; and Executive Pastry Chef of one Michelin-starred Band of Bohemia, respectively.
In 2017, Kovach received a Young Gun nomination from Eater, as well as the semi-finalist spot on Zagat’s first national 30 under 30 list. Kovach and his recipes have been featured in numerous national publications including Food & Wine Magazine, USA Today, and Eater.
John Coleman – Chef de Cuisine
John Coleman has built an extensive resume throughout the Holy City. Coleman moved to Charleston in 2007 to attend The Art Institute of Charleston following a year at Clemson University. It was in Charleston that he worked his way up in the kitchen from a line cook.
Coleman had a unique path to pursuing his culinary career, originally studying graphic communication, and receiving a bachelor’s degree in graphic design. Upon graduating, he wore many hats, including line cook, graphic designer, and part time as a stagehand at multiple local music venues before realizing he wanted to fully immerse himself in the culinary world. He notably worked as an opening sous chef or Chef de Cuisine at The Longboard, Parcel 32, Chubby Fish, 492 King, Edmund’s Oast, and Social.
