After four years of service in the U.S. Army, Drew moved to New York City to attend the French Culinary Institute. While living in NYC, Drew began working in some of New York’s finest kitchens. With stints at the NY Times 3-star Tabla, an Executive Sous Chef position with Michelin starred Oceana, and as Chef de Cuisine of Quality Meats (which made the top 100 independent restaurants in the country), Drew gained immeasurable experience. 

 

After relocating to North Carolina, Drew has served as Executive Chef of Noble’s Grille, Cantina 1511, and Mama Ricotta’s. He then worked with Morrison Living gaining experience in leading and empowering teams. After leaving Morrison, Drew became the opening Executive Chef for Brewer’s At 4001 Yancey. Drew then moved to his current role within the company.

 

Currently, Drew serves as Corporate Executive Chef for Artisanal Brewing Ventures – one of the largest craft brewing alliances in the country. He oversees the menus of 12 taproom locations in multiple states for Bold Rock Hard Cider, Sixpoint, Southern Tier, and Victory Brewing.

Drew’s southern roots inspire a creative, fun style of cooking that elevates comfortable classics to sought after favorites while incorporating beer into most dishes. He believes in serving craft food with craft beer and cider.

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