One of Chef Jan Michael “Mike” Anastacio’s earliest and fondest memories involves cooking alongside his grandmother in the family kitchen. His passion for food and appreciation of all ingredients led him away from his family’s dreams of a medical career and instead to the Culinary Institute of America. Upon graduation, Mike worked at the Sagamore Resort on Lake George and, staying within the company, he moved to 50 Ocean at Boston’s on the Beach, a highly acclaimed restaurant in Delray Beach, Florida. After several years, Chef Anastacio returned to New York to be near family. He first worked alongside Chef Michael Williams at Winston in Mount Kisco. In 2016, Chef Mike decided to join the team at Purdy’s Farmer & the Fish, one of Westchester County’s best restaurants. While there, Chef Anastacio entered a cooking competition, Battle of the Chefs, in Ridgefield, CT., where he took first prize amongst several of Ridgefield’s best chefs.
Chef Mike’s determination, paired with an insatiable work ethic, has earned him the new role of Executive Chef at Factoria. Once there, he invited longtime friend and fellow Culinary Institute of America classmate, Ryan Swank, to partner with him in the kitchen at Factoria. Because two is better than one, their combined creativity and innate understanding of fresh, and preserved ingredients are helping guide Peekskill into a bright and distinguished culinary future. Chef Mike encourages and inspires his kitchen to overcome challenges, embrace problems and adapt to find solutions all in the name of becoming better. This constant striving for improvement paired with genuine passion, produces true originality in the kitchen.
A native of Athens, Ohio, Ryan Swank found his calling to cooking at a very young age while regularly helping his mom in the family kitchen and learning the importance of utilizing seasonal regional ingredients from the family’s backyard garden and local farmers market. While still in high school, Ryan started his career working in several local restaurants then earned a bachelor’s degree in Hotel and Restaurant Management at Ohio University. Following graduation, Ryan enrolled at the Culinary Institute of America in Hyde Park, NY. and completed his professional externship at Toppers at the Wauwinet on Nantucket graduating in 2011.
Next, he traveled west to Aspen to work as a line cook under executive chef Robert McCormick at Montagna and then Element 47 at The Little Nell. Two years later, he returned to his home state of Ohio and joined Chef Michael Paley at Metropole on Walnut at the 21C Museum Hotel. After this two year run in Cincinnati, Ryan followed Paley south to Austin as Executive Sous Chef then Chef de Cuisine of Café No Se at the South Congress Hotel.
Most recently, an opportunity for career advancement came in July of 2017, with a call from former CIA classmate Mike Anastacio. Ryan is thrilled to partner with Mike as Co-Executive Chefs of Fin & Brew as they work together to craft a dining experience that supports sustainable farming, regional and seasonal ingredients.