Culinary Director, Ohio State Wexner Medical Center
Drew is employed at Ohio State’s Wexner Medical Center as Culinary Director in the Department of Nutrition Services. His primary responsibilities include overseeing patient and retail food production, menu development, and culinary team building. Drew recently oversaw the Nutrition Services major renovation project and the development of new room service style dining program offered to patients at the medical center.
Drew’s food service experience spans over 25 years. Drew served as a professional chef in private country club, small restaurants and large scale corporate owned businesses. He joined the Wexner Medical Center in 1997. He continues to hone his culinary skills by working closely with new culinary graduates and students and building relationships with local culinary schools.
He received an Associate Degree in Culinary Arts from Hocking College and he is a Certified Instructor for the Healthy Kids in Schools program sponsored by the Ohio Department of Education. Drew also is a certified member of the American Culinary Federation.
Drew has been part of a team that has received multiple best concept awards, Texas Pete recipe challenge national winner, Top Chef Award for the Ohio Pork Council. Drew has led classes in kitchen design, menu development, garden to table, knife safety and is active in the community as well as providing cooking demonstrations at local schools, fire departments and fitness centers.
Drew has helped lead teams and has personally participated in The Ohio State Fair, FCCLA, Prostart, ACF Presidents Gala, ACF golf outing, ACF Clambake, Kids in the Kitchen, Skills USA, Taste to Remember, Taste the Future and was a presenter at the 2016 ACF National Conference. Drew also currently serves on the board of directors for The Columbus ACF Chapter and the MUFSO foodservice conference board as well as the Chefs Food advisory committee.