By Cara D. Clark
Homewood’s Valley Hotel and its signature restaurant, Ironwood Kitchen & Cocktails, have become a cultural touchpoint in Homewood since it opened in January 2021. As the hotel’s premier dining experience, Ironwood helps shape the identity of the entire property. It plays a key role in making the Valley Hotel a true destination—where residents and visitors alike can enjoy thoughtfully prepared food, warm service and a strong sense of community.
The property now celebrates a new chef who is bringing flavors, flair and finesse to the kitchen.
Since taking the helm at Ironwood in June, Executive Chef Kirstyn Bielawa has quietly transformed the restaurant into one of the most promising culinary spots in the Over the Mountain area. With a background steeped in food, family and mentorship, Bielawa is not just cooking meals—she’s building a culture. “I’ve put my heart and soul into the restaurant, doing everything I can to make sure we’re moving in the right direction,” Bielawa says.
The Valley Hotel is the brainchild of Mountain Brook resident and developer Michael Mouron, who has renovated such iconic spaces as the Federal Reserve Building and Greyhound Station in downtown Birmingham. This five-story, 129-room hotel has an unusually warm, living room-style lobby and thoughtfully curated artwork throughout, reflecting the creative energy and welcoming spirit of Homewood. It serves not only as a home base for travelers but also as a cultural gathering space in the heart of the city.
From the start, Ironwood has been central to that vision. Its open design flows naturally from the hotel’s inviting lobby, creating a seamless transition from relaxation to dining. More than a hotel restaurant, it was conceived as the heartbeat of the Valley Hotel—a culinary anchor that brings guests and locals together through approachable hospitality and elevated Southern cuisine.
Food is Family
Born and raised in Palm Springs, California, Bielawa grew up surrounded by food and family traditions. “My dad’s side is Polish, and my mom’s side is Italian,” she explains. “Every time I was visiting either side of the family, food was always at the center of everything.”
Her early culinary spark came from helping care for her grandmother. “When she got sick, I started cooking for her. After that, I just took over making meals at home. I’d go shopping with my mom and cook dinner every night,” she says. “That’s really when I fell in love with cooking.”
Bielawa entered a high school culinary arts program and eventually graduated from Johnson & Wales University. That led to a series of opportunities across the country—most recently in Franklin, Tennessee.
From California to Tennessee—and now, Alabama
“I’ve always been weirdly obsessed with Tennessee,” she says. “In high school, I used to say, ‘I’m going to move to Tennessee and learn how to do barbecue.’ And I did.”
She spent four years in Franklin, exploring Southern cooking and deepening her skills. “I just fell in love with barbecue—making pizzas on the grill, even building a makeshift grill out of my mom’s propane setup for Stagecoach, a country concert in California. That’s when I knew I wanted to make this my life.”
Bielawa moved to Franklin for her fiancé, Alan Lamb’s, job. She served as executive sous chef at 1799 Kitchen & Bar Room at The Harpeth Hotel there until the opportunity at Ironwood emerged.
Now, Alan has joined her in Alabama for her career move. “It’s just the two of us here, but this is home now,” she says. “People here are incredibly kind and welcoming. Coming from the California desert, the green here is beautiful—and I feel like a Southern girl at heart.”
What Bielawa values most in her kitchen isn’t just great technique—it’s chemistry and growth. “My team works so well together,” she says. “Everyone wants to learn, to grow, and to make this place successful. That means a lot to me.”
When her team surprised her with a captain’s hat, they told her she was the leader of their crew. It’s a title she wears with pride.
She also motivates her team in a unique way. “I have about 25 different spoons I cook with. When one of my cooks hits a milestone or shows growth, I give them a spoon. It’s kind of part of my love language,” she says. “I like to grow chefs, not just cooks.”
Peace in the Kitchen
For Bielawa, the kitchen isn’t just where she works—it’s where she finds herself. “Cooking is my peace, my serenity,” she says. “When I’m creating a dish or teaching a new skill, that spark is still there. It’s incredibly rewarding.”
It can also be a challenge. “Sometimes I think about doing something corporate—putting on heels, wearing nice clothes. But then I think, ‘That sounds terrible,’” she says. “In the kitchen, I never know what I’m going to get. I love the chaos, the creativity, the learning.”
Vision for Ironwood
Bielawa sees big things ahead. “We want to be James Beard-recognized in the next few years,” she says. “That’s the goal. And I think we can get there.”
Part of that confidence comes from the support system she’s built. “I couldn’t do any of this without my management team,” Bielawa says. “They’ve been there to talk me through challenges, to support me through decisions. I’m so grateful for them.”
“This new chapter of Ironwood is set to reinvent what contemporary dining in Homewood can be,” says Danny Hiatt, general manager of The Valley Hotel. “This innovative concept celebrates our Southern hospitality roots and cultivates a sophisticated place of craft that fuels a fresh and community centered atmosphere.”
The restaurant’s new direction includes an elevated beverage program and craft bar experience, showcasing an array of local brews, craft cocktails and a new non-alcoholic cocktail menu. Guests can enjoy dining on Ironwood’s airy and inviting outdoor patio, complete with firepits, which provides the perfect setting for al fresco dining just in time for summer.
When asked why she accepted the position at Ironwood, Bielawa is quick to answer: “I came down to visit, and I could see the potential to grow the team and shape something special.”
Mentorship and Legacy
Bielawa credits much of her development to the chefs who mentored her. “In the last 10 years, I’ve had four different mentors who each helped shape who I am. The good, the bad, the ugly—I took pieces from each of them,” she says. “Thomas Tuggle especially prepared me for this. Without him, I wouldn’t have been ready.”
She also draws inspiration from iconic chefs like Thomas Keller and Dominique Crenn—but it’s the women who paved the way in tough times who mean the most. “The women who didn’t take any bull, especially in the ’60s and ’70s—I admire them so much,” she says. “What they went through, what they accomplished, it’s overwhelming in the best way.”
Looking Forward
Though she hasn’t yet had a chance to explore local sites, Bielawa says her time will come. “I’ve been so focused on the restaurant that I haven’t gotten out much yet. I wanted to make sure we started strong and that I was there for the team,” she says. “Of course, I’ll fail sometimes. That’s part of learning. But I feel like we’re on the right track.”
For now, the chef is exactly where she wants to be: in the kitchen, surrounded by her team, feeding the community she’s quickly come to love.“I don’t know what else I’d be doing if I weren’t cooking,” she says. “This is it. This is who I am.”
