Chef Scott Drewno of The Source - Biography

Washington, D.C.

October 2014

Scott Drewno’s culinary career started in the kitchen of his childhood in Upstate New York, helping his mother and grandmother with Sunday dinners and holiday feasts. Ready for college, young Drewno decided to put his culinary urges on hold to pursue a career in criminal justice. but in 1996, after two years of study, Drewno gave in to his kitchen calling and moved to Las Vegas.

He first landed a job at Wolfgang Puck’s Chinois, which changed his career path in an unexpected way. Drewno put the meat-and-potatoes flavors of his childhood aside, and fell in love with Asian cuisine. He was then promoted to executive sous chef at Spago, known for seasonal American cuisine. Infatuated with Asian cuisine, Drewno made the move to New York, where he tossed woks at Vong, and later at Ruby Foo’s.

Drewno is now helming the kitchen at The Source in Washington, D.C., part of the Puck restaurant empire. His passion for modern Asian cuisine has propelled him to earn many accolades, including The Restaurant Association of Metropolitan Washington’s “Chef of the Year” in 2010.