Chef Scott Drewno is a towering presence in the culinary world, both in stature and skill. Hailing from the small village of Penn Yan in upstate New York, Drewno’s journey began in the vineyards of his hometown, where he developed a deep appreciation for seasonal produce. This early exposure to fresh, quality ingredients laid the foundation for his culinary philosophy.
Drewno’s path took a decisive turn towards Asian cuisine during his time at Wolfgang Puck’s Chinois in Las Vegas, where he was captivated by the intricate balance of flavors in Chinese cooking. His talent and dedication quickly propelled him from a prep cook to an executive sous chef, eventually leading him to helm The Source by Wolfgang Puck in D.C. as the opening chef in 2007.
Under Drewno’s leadership, The Source underwent significant transformations, including a dining room renovation and menu revamp. His innovative approach, blending traditional Chinese techniques with modern twists, earned him critical acclaim, including two “Chef of the Year” awards from the Restaurant Association Metropolitan Washington.
Beyond his culinary achievements, Drewno is renowned for his down-to-earth nature and commitment to fostering a sense of community among D.C. chefs. He’s admired not only for his culinary prowess but also for his kind-heartedness and the strong, positive relationships he maintains in the industry.
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Previously Worked At
- Chinois, Las Vegas, NV (Closed)
- Spago, Las Vegas, NV
- Vong, New York City, NY (Closed)
- Ruby Foo’s, New York City, NY (Closed)
- The Source, Washington D.C. (Closed)
Previously Worked For
- Wolfgang Puck
- Jean-Georges
- Cédric Vongerichten
- Stephen Hansen
Awards
- RAMMY, Chef of the Year, 2016
- James Beard, Best Chef Mid-Atlantic Semifinalist, 2013
- James Beard, Best Chef Mid-Atlantic Semifinalist, 2012
- RAMMY, Chef of the Year, 2010