Chef Scott Drewno was raised in the heart of New York’s Finger Lakes wine region, a rural area known for its vineyards and its family-owned farms. Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno’s culinary ambition.Drewno joined the Wolfgang Puck Fine Dining Group in 1998. At Chinois, he learned to meld French cooking techniques with vibrant Asian flavors. At Spago, he came to understand the importance of beginning with only the finest ingredients. Drewno 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 received the coveted “Chef of the Year” prize in 2010 and again in 2016. In 2012 and 2013, Drewno was a semifinalist for the “Best Chef Mid-Atlantic” James Beard Award. In 2017 The Fried Rice Collective was formed with their first restaurant CHIKO, a Chinese-Korean, fine-casual concept. Zagat hailed the restaurant as one of “DC’s Most Important Restaurant Openings of 2017”. In 2018 the restaurant was nominated as a semifinalist for “Best New Restaurant” James Beard Award.