Scott Drewno
Chiko | Washington, D.C.
October 2019
Scott Drewno’s career started in Upstate New York, helping his family with Sunday dinners and holiday feasts. Ready for college, young Drewno decided to put his culinary urges on hold to study criminal justice, but after two years, he gave in to his kitchen calling. In 1998, Drewno moved to Las Vegas, landing his first job at Wolfgang Puck’s Chinois and falling in love with Asian cuisine. He was promoted to executive sous chef of Puck’s famed Spago, and from there made the move to New York, where he tossed woks at Jean-Georges Vongerichten’s Vong, and later at Stephen Hansen’s Ruby Foo’s.
In 2007, Puck tapped Drewno to helm the kitchen at The Source in Washington, D.C., where he stayed for a decade. Drewno left The Source in 2017 to form restaurant group The Fried Rice Collective with D.C. fixtures Danny Lee and Drew Kim. Together The trio launched CHIKO, a Chinese-Korean fine-casual concept in 2018, followed by a second location in Dupont Circle, and a Korean pub and grill called Anju. Drewno’s passion for modern Asian food has earned him many accolades, including The Restaurant Association of Metropolitan Washington’s “Chef of the Year” award in 2010.
