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. Drewno has won many culinary competitions benefiting important causes, including the DC Crab Cake Competition, Pig Out for Diabetes, and DC Central Kitchen’s Capital Food Fight. He won the Washington, DC leg of Cochon 555 (twice), a traveling culinary competition promoting sustainable farming of heritage breed pigs, and won the Cochon 555 Heritage Fire barbecue competition. Drewno serves on the Board of the RAMW, and is an Honorary Board Member of the DC Food & Beverage Collective. Each year, Drewno hosts fundraising events for DCFBC and the George Washington University Hospital Mobile Mammography Unit, two causes he holds near and dear to his heart. 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. Tom Sietsema (The Washington Post) recently gave CHIKO 3 stars (Excellent), stating "The latest definition of crack in Washington is the “orange-ish” chicken at CHIKO on Capitol Hill." in 2018, CHIKO also received recognition through the Washingtonian for 100 Very Best Restaurants in DC and also received a 3 star rating for the new concept.
Chef Johanna Hellrigl
Partner and Executive Chef
Born into a family of chefs, Hellrigl was raised in kitchens in Italy and the United States, including New York City where her mother and father owned Palio, an upscale Italian restaurant in Midtown. Her father Andreas Hellrigl was a Michelin-starred chef who set her up in a mini chef’s coat in the pastry section of the kitchen – the safest place for small hands. When her father passed away, Hellrigl’s mother Maria Pia took over the restaurant. Her mother’s resilience taught Hellrigl the importance of perseverance in a tough industry, while the Chefs who her father entrusted with his recipes and techniques taught her integrity in the kitchen. Hellrigl was previously Head Chef of Via Umbria and Boulangerie Christophe in Georgetown. Her local experience also includes a stagiaire under Chef Jordan Lloyd of the Bartlett Pear Inn. In 2017, Hellrigl founded Johanna’s Table, a unique food and boutique catering business that included XII by Johanna’s Table, a monthly pop-up dinner series held throughout Washington, DC. Hellrigl’s dishes draw inspiration from the women of Southeast Asia she met during her four plus years working for a democracy building organization that focused on empowering women from around the globe to increase their political participation. Says Hellrigl: “By day, I trained them on women’s leadership skills or we built new legislation through women’s caucuses in parliament. By night, they introduced me to their homes, their families, their communities and exposed me to different ingredients, flavors and spices that now play a heavy role in my dishes and the Doi Moi dining experience.” Inspired by her time spent abroad, Hellrigl expanded Doi Moi’s Vietnamese and Thai roots to encompass new and exciting regional flavors from Cambodia, Indonesia, Malaysia, Myanmar, Singapore and Sri Lanka. She introduced a more worldly Southeast Asian cuisine to Doi Moi's menu to pay tribute to the cosmopolitan diversity of DC itself. In August, Hellrigl and the Doi Moi team launched Birds Eye Coffee Bar & Eatery, a daytime option open daily for food lovers passing by 14th Street. Most recently, as Culinary Director of the Restaurant Group, Hellrigl spent her time overseeing the menu and kitchen at the former Proof Restaurant in Penn Quarter.
Alex McCoy is a 17-year veteran of the restaurant industry. In 2002, at the age of 19, Alex helmed his first kitchen at a small sandwich shop in Bethesda, MD. In 2007 He became head chef of Ralph Lauren & Lincoln Pilcher’s (Kingswood, Eveleigh, Ruby’s) Georgetown, DC cafe, Rugby Food & Spirits. In 2013, inspired by his family’s London upbringing, Alex founded & opened Duke’s Grocery in the Dupont Circle neighborhood of DC which quickly became a local household name garnering such accolades as “33 Best Burgers in America” by Thrillist & “Best Burgers in DC” by Washingtonian Magazine. A lifelong traveller, Alex spent many years traveling back and forth between the US & SE Asia culminating with his opening of Alfie’s in 2015. Alfie’s classic representation of Eastern Thai cuisine earned immediate acclaim by both local and international press being featured by Vogue Magazine & Bon Appetit Magazine a few short months after opening. In the summer of 2015, via a story in the Washington Post, Andrew Knowlton of Bon Appetit proclaimed Alfie’s as one his 5 favorite restaurants in Washington DC. In 2017 Alex opened two permanent locations of his longtime Sunday, burger-centric pop-up, Lucky Buns. One on the bustling Adams Morgan neighborhood of NW DC and the other in the Capital One Arena. Lucky Buns is already garnering much attention in DC, being recently named one of the “Top 100 Restaurants in 2019” by Washingtonian Magazine and as its Irish / Se Asian / UK and Aussie inspired dishes being written up by newspapers around the globe. Alex’s TV credits include appearances on NBC’s “Chopping Block” hosted by Marco Pierre White in 2008, Food Networks “Food Network Star” Season 11 -where he finished 4th- as well as Cooking Channels “Best Thing I Ever Ate” and Food Networks “Beat Boddy Flay". In addition to his TV appearances, Alex has contributed to several cookbooks and is active in the DC philanthropic culinary scene. Alex has twice hosted dinners at the famed James Beard House in NYC and splits his time between his hometown of Washington, D.C. & locations abroad where he and his amazing team host pop-up dinners in cities from London to Bangkok.
Earth, Wine & Fire Tribute Band
Texas Chainsaw Horns
Pictures from the festivals