On episode 13, Chef Scott Drewno gets In The Weeds with Chef Spike Mendelsohn to talk about his journey through the culinary world. From his humble beginnings on the fry station at Applebee’s to working with Wolfgang Puck in Las Vegas, Scott shares how he found his passion for Asian cuisine. He also dishes out his hot take on buffalo wings, debates the pros and cons of sous vide cooking, gives us the inside scoop on his Montreal food tour (complete with a bagel back-and-forth with Spike) and he doesn’t hold back on his beef with the tip wage law. Tune in for a fun, unfiltered conversation packed with industry insights and a few spicy opinions!

Scott Drewno is an award-winning chef specializing in modern Asian cuisine. His culinary journey began in Upstate New York, later leading him to Wolfgang Puck’s Chinois in Las Vegas, Spago, and New York’s Vong and Ruby Foo’s. In 2007, he was tapped by Puck to be the Executive Chef at The Source in Washington, D.C., earning the RAMMY Award for Chef of the Year in 2010. In 2017, he co-founded The Fried Rice Collective, a restaurant and hospitality group, with fellow James Beard Award nominated chef Danny Lee. Together, they have launched CHIKO, a Chinese-Korean fine-casual concept, the Korean pub Anju, the breakfast concept I Egg You, and a full service catering company called District Catering. His dedication to bold flavors and innovative dining continues to shape the D.C. food scene, earning recognition from the Michelin Guide and national food critics.

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Events DC is the official convention and sports authority for the District and a key player in making some of DC’s most exciting events and experiences happen. From world-class sports to cultural festivals and everything in between, they help power the energy of the city. Visit eventsdc.com to see what they are cooking up!

DC Central Kitchen is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. The organization provides hands-on culinary job training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed. To learn more, please visit dccentralkitchen.org