Chef Scott Drewno is leaving the Source after ten years. The Wolfgang Puck Fine Dining Group announced that Drewno is parting ways with the Chinese restaurant after April 30th.
In his next venture, Drewno will be partnering with Mandu chef and owner Danny Lee and former Matchbox owner Drew Kim on a “multifaceted hospitality group” called Fried Rice Collective. He says they’ll be looking to open “unique concepts” highlighting their culinary backgrounds. He declined to give further details about what those concepts might be.
“I’ve loved my time at Wolfgang Puck, and it’s just the right time to start the next chapter of my life,” Drewno says.
Drewno worked with Puck off-and-on for 19 years, beginning with a prep cook gig at Puck’s Las Vegas restaurant Chinois. The celebrity chef has been a major mentor to Drewno: “That’s part of the reason I’ve worked with him so long,” he said earlier last year.
At the Source, Drewno has twice been named “Chef of the Year” in the Restaurant Association Metropolitan Washington’s annual RAMMY Awards, including last year. Only one other chef (Fabio Trabocchi) shares that distinction in the past 25 years. His recent revamp of the upscale Asian restaurant helped land the eatery in the #18 slot on this year’s 100 Very Best Restaurants list.
This post has been updated with comment from Scott Drewno.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
