— meet —

our team

Rob wecker

Rob Wecker is the owner of Bushel and a Peck Kitchen & Bar, The Iron Bridge Wine Company and Mutiny Scratch Kitchen & Fresh Bar.  He scratched and clawed his way out of the upper middle-class town of Eldersburg, MD to become the restaurant Jedi he is today.  Rob’s culinary exploits began at an early age with his Holly Hobbie oven.  His parents and siblings were in awe of his ability to craft Michelin star worthy cinnamon toast.  In addition to receiving his degree in Innkeeping and Restaurant Management from Baltimore International Culinary College, Rob earned some hard knocks experience from Herrington on the Bay Marina Resort, Tremont Suite Hotels and the illustrious Corner Carry-Out.  Those fine establishments introduced Rob to great people, big ideas and a “Grandma’s house on Thanksgiving day” approach to hospitality. 

In college, he caught the wine bug while spending a semester at the Park Hotel in County Cavan, Ireland.  There he learned classic French cookery from Master Chef Peter Timmins, and also developed a taste for Chateauneuf-du-Pape and Gran Reserva Rioja.  Nearly 30 years and 20,000 wines later, Rob garnered the title of Certified Wine Judge from the American Wine Society as well as the Court of Master Sommeliers Certified Sommelier.  Rob’s talents are not limited to the restaurant business; he is a former future rock star and was on the cover of a skateboarding video game before Tony Hawk.   When he’s not creating wow moments for restaurant guests, you can find him crabbing on the Chesapeake Bay, traveling the world and drinking wine with his lovely wife Jeanine, or watching HGTV with his treat obsessed cat, Penny Lane.

Joe Krywucki

Joe Krywucki is the owner and Executive Chef of Bushel and a Peck. After spending his teenage years working in restaurants in Maryland, Krywucki enrolled in Baltimore International Culinary College where he trained in the fundamentals of cuisine and pastry, including a two-month French culinary training program in Ireland. Upon finishing school, Krywucki worked his way up the ladder at restaurants around the South, ultimately opening up Petit Louis Bistro in Roland Park, Maryland as the Executive Chef. Krywucki continued his culinary education at Le Cordon Bleu in London, England, where he received Le Grand Diplome in Cuisine and Pastry. While there, he completed a stage at Gordon Ramsay's The Claridge and gained a deeper understanding and appreciation for fine dining. 

Upon returning from London, Krywucki worked as Executive Chef at Louisiana Restaurant in Fells Point and went on to open Iron Bridge Wine Company in Warrenton, Virginia and Victoria Gastropub. Opening Bushel and a Peck restaurant is a career-long dream for Krywucki, who hopes to offer a creative yet approachable menu highlighting local and seasonal ingredients inspired by the rich flavors of the Chesapeake Bay. Outside of the kitchen, Krywucki is an avid squirrel watcher, loves to try new restaurants, cheer the Flyers to victory in hockey, and go fishing.