Executive Chef Drew Dzejak of The Grill Room will prepare gluten-free bites at the Friday evening reception at IFBC New Orleans!
A specialist in Progressive Continental cuisine, Drew joined The Grill Room as executive chef in the fall of 2008 and has been recognized as a New Orleans CityBusiness Culinary Connoisseur. Under his guidance, The Grill Room has received a rating of “Four Beans” from The Times-Picayune, with the headline, “The Grill Room Reclaims Its Glory.”
A native of Kissimmee, Florida, Drew learned his passion for cooking from his grandmother, mother and uncle. At the age of 15, Drew landed his first job at a bakery, making wedding cakes and pastries.
He moved to Charleston, SC to attend Johnson and Wales University where he earned degrees in Culinary Arts and Food Service Management.
Drew has worked at Wild Dunes Resort on the Isle of Palms and the Woodlands Resort & Inn in Summerville, SC. While at the Woodlands, he was part of the team that won the Mobil (now Forbes) Five Star Award. He also served as the Chef de Cuisine at the Charleston Place Hotel.
Drew’s philosophy on food is to cook what you love to eat – this ensures true passion for your finished product. He enjoys scouring local and world markets to find the freshest ingredients available to continually evolve his menu. Inspired by culinary influences ranging from the southeastern United States to Europe and Asia, Drew prepares dishes in a meticulous yet loving manner. The ultimate goal – to surpass guest expectations with every bite.
Outside of the restaurant, Drew enjoys spending time with his wife, daughter and three dogs, and restoring Volkswagen Bugs.
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