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Award-winning Chef Scott Drewno leads a class inspired by the menu at CHIKO which pairs modern
cooking techniques with traditional Chinese and Korean flavors. Washington Post critic Tom Sietsema
describes CHIKO’s cooking as “a little Chinese, a little Korean, and wholly delectable.”

Chef Drewno joined the Wolfgang Puck Fine Dining Group in 1998. At Chinois,
he learned to meld French cooking techniques with vibrant Asian flavors, and
at Spago, he came to understand the importance of beginning with only the
finest ingredients. Drewno then furthered his knowledge and solidified his
passion for Asian cuisines at Jean-Georges Vongerichten’s Vong and
Stephen Hansen’s Ruby Foo’s.

In 2007, Wolfgang Puck tapped Drewno as the opening Executive Chef of The
Source. The restaurant was honored with numerous accolades including
three-star reviews from both The Washington Post and Washingtonian
Magazine. The Restaurant Association of Metropolitan Washington (RAMW)
awarded The Source “New Restaurant of the Year” in 2008 and “Fine Dining
Restaurant of the Year” in 2011. Drewno himself received the coveted “Chef of
the Year” prize in 2010 and again in 2016 and was twice nominated as a
semifinalist for the “Best Chef Mid-Atlantic” James Beard Award.

In 2017, he formed The Fried Rice Collective with fellow chef Danny Lee opening
their first restaurant, CHIKO, in Capitol Hill.  Hailed by Zagat as one of “DC’s
Most Important Restaurant Openings of 2017,” CHIKO was nominated by the
James Beard Foundation as a semifinalist for “Best New Restaurant” and later
awarded a Restaurant Association RAMMY for said category.

Tom Sietsema, from The Washington Post, gave CHIKO 3 stars (Excellent),
stating “The latest definition of crack in Washington is the “orange-ish”
chicken at CHIKO on Capitol Hill.”  This was also the third consecutive year that
Washingtonian Magazine named CHIKO one of DC’s top 50 best restaurants,
awarding it a prestigious 3 star rating.

Riding the wave of success, Drewno and The Fried Rice Collective decided to
open a second concept in 2019.  Anju, a sophisticated amalgam of traditional
Korean flavors and modern cooking techniques, was named the number one
best restaurant in DC by Washingtonian Magazine.

Beer and wine are included in the price of the course. This class will sell out quickly, so don’t hesitate to purchase tickets ASAP.