Raised in New York’s Finger Lakes wine region, Chef Scott Drewno’s culinary journey began with his mother’s fresh, seasonal cooking. In 1998, Drewno joined the Wolfgang Puck Fine Dining Group, honing his craft with French and Asian fusion techniques at renowned establishments like Chinois and Spago. By 2007, Drewno had become the opening Executive Chef of The Source, securing accolades such as three-star reviews from The Washington Post and Washingtonian Magazine. The establishment won awards from the Restaurant Association of Metropolitan Washington (RAMW), with Drewno clinching the “Chef of the Year” title twice and garnering multiple James Beard Award nominations.
In addition to his culinary excellence, Drewno is recognized for his philanthropic efforts, especially for causes like the DC Central Kitchen’s Capital Food Fight and the George Washington University Hospital Mobile Mammography Unit. Further establishing his culinary mark, in 2017, he co-founded The Fried Rice Collective, launching CHIKO, a restaurant acclaimed by Zagat and The Washington Post, leading to three more locations. Building on this success, 2019 saw the debut of Anju, which blended traditional Korean with modern culinary techniques and earned the title of DC’s best restaurant from Washingtonian Magazine and four James Beard Foundation Award nominations.
