Scott Drewno was raised in the heart of New York's Finger Lakes wine region, a rural area known for its vineyards and its family owned farms. Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno's culinary ambition.
Drewno joined the Wolfgang Puck Fine Dining Group in 1998. He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients. After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck's celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.
In 2001, Drewno left Las Vegas and moved to New York to be closer to his family. He worked for six years furthering his Asian culinary knowledge, cooking first under Jean-Georges Vongerichten at Vong and then for restaurateur Stephen Hansen at Ruby Foo's. While in New York, Drewno
completed an Associate's degree in Business Management at Borough of Manhattan Community College.
In January 2007, Drewno returned to the Wolfgang Puck Fine Dining Group to serve as Executive Chef of The Source, the company's first restaurant in the nation's capital. Since opening, the restaurant has been honored with numerous accolades including three-star reviews from both The
Washington Post and Washingtonian Magazine. The Restaurant Association of Metropolitan Washington (RAMW) awarded The Source "New
Restaurant of the Year" in 2008 and "Fine Dining Restaurant of the Year" in 2011 and Chef Drewno received the coveted "Chef of the Year" prize in 2010. In 2012 and in 2013, Drewno was a semi-finalist for the "Best Chef mid-Atlantic" James Beard Award.
During his career, Drewno has participated in numerous culinary events including the American Institute of Food and Wine's 5th annual "I Love Crab Cakes!" competition, Pig Out for Diabetes and DC Central Kitchen's Capital Food Fight, emerging victorious in all three. In March 2011 and again in April 2012, Drewno won the DC leg of Cochon 555, a traveling culinary competition promoting sustainable farming of heritage breed pigs, and
competed in the national competition, Grand Cochon, at the Food & Wine Classic in Aspen, Colorado.
Drewno credits his wife Allison Maggart Drewno, a graduate of the Cornell University School of Hotel Administration, for continuing to inspire his passion for food, wine and hospitality.
What are your thoughts on buying local seafood and promoting sustainable seafood in your restaurant?
It is our responsibility as chefs to protect and recover our oceans and waterways. Buying sustainable is not an option, its a must.
What are your favorite things about cooking seafood?
The versatility of seafood lends itself to several different cooking methods. Sautee, Fry, Steam, Stir Fry, etc... I enjoy being able to take a product and cook it with different methods.
What is your favorite seafood to cook and why?
Shellfish. I like the deep ocean flavor you get from shellfish.
Any stories/experiences about fishing to share