Before opening Bang Bang Pie & Biscuits, St. Louis native Michael Ciapciak spent time working in New York City. In 2002, he landed a job at Gramercy Tavern and eventually worked his way up to manager. He then took on the general manager role at Blue Hill and was part of the opening team at Stone Barns. He later decamped to Chicago to manage TRU.
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Ciapciak parlayed his fine-dining experience into a position as restaurant and hotel critic for Forbes. After four years of globetrotting, and now with a young family, Ciapciak decided it was time to settle down and open his own restaurant—but the type that he would visit in the days after eating at places like Jean Georges and Daniel.

When not brightening his customer’s days, Michael loves spending time with his wife Susan and his five young children.

Andy Plank is the kitchen manager at Bang Bang Pie & Biscuits. He oversees the menu and production of the shop and store-front where customers enjoy purchasing baked goods, get a coffee, dine on brunch items, or order food for take out and delivery. He has worked as a cook in Wisconsin, Tennessee, and now Illinois. As new resident, he has found a stable and exciting home at Bang Bang, and enjoys working with the staff, food, and twelve year old institution. As a former band teacher, participating in The Harvest Dinner and mentoring young cooks has been incredibly rewarding.

Chef Mychael Bonner is an experienced and dedicated chef and entrepreneur who has spent the last several decades honing his skills and expertise in the culinary profession. For the past 32 years, he was a Chef Partner with Lettuce Entertain You, during which time he had the privilege of opening several successful restaurant concepts including Maggiano's Little Italy, DiPescara, Saranello's, Ivy Room at Tree Studios, B Square Pizza, Reel Club Restaurant, and Petterino’s. These experiences allowed him to gain valuable insights into the industry, which greatly contributed to his personal and professional growth.

Outside of his professional achievements, Chef Bonner is actively involved in the community and is passionate about giving back. He actively engages in charitable events and initiatives that support various causes. In addition, he has developed a passion for cycling, which not only keeps him physically fit, but also allows him to explore and appreciate the beauty of the world around.

Chef Rafael Esparza has worked in some of Chicago’s most storied kitchens, including those in his own acclaimed restaurants like Evette’s and Finom, and he heaps praise upon others in the city’s restaurant community for coming together to help all of Chicago in the last year, citing efforts such as the Todos Ponen Project, Grocery Run Club and Community Kitchen.