The Drink.Eat.Relax. Kitchen Schedule*  
Saturday, April 29th  
  2:00pm - Scott Drewno - The Source by Wolfgang Puck
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.  He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients.  After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.

3:00pm - Ruben Garcia & Rick Billings - Jose Andres ThinkFoodGroup 

Rick Billings- Executive Pastry Chef

Rick Billings is Executive Pastry Chef and Director of Research and Development of ThinkFoodGroup where he oversees menu development, research & development and quality control for the pastry program across all of José Andrés’ restaurants in locations including DC, Los Angeles, Miami, Las Vegas, and Puerto Rico.

Billings joined ThinkFoodGroup in 2010 as Executive Pastry Chef overseeing the pastry program for Andrés’ DC area restaurants as well as his Los Angeles outpost The Bazaar at the SLS Hotel Beverly Hills. As ThinkFoodGroup geared up to open concepts in Las Vegas, Miami and Puerto Rico, Andrés tapped Rick to help him create innovative pastry programs and lead the pastry culinary team across all his outlets.
Prior to joining the ThinkFoodGroup family, Billings earned his culinary arts degree from New England Culinary Institute in Vermont before working at L’Esaplier in Boston, and then back in his home state of Utah to work under Jonathan Perno at Metropolitan. Next up, Rick went on to Clio and took on the role of pastry chef where he quickly became recognized among the most innovative pastry chefs in the city having been named star chefs’ rising Star Pastry Chef and Boston Magazine’s Best Young Chefs in 2006. Shortly after, Billings was the pastry chef at L’Atelier de Joël Robuchon, where he was able to showcase his creative abilities and push his own boundaries by fusing creative techniques with traditional.
A native of Utah, Billings began his culinary career as a teenager working in various kitchens in his home state before completing culinary school in Vermont.
----- AND ----
Rubén García - ThinkFoodGroup Development Director 
Rubén García is Research and Development Director of José Andrés’ ThinkFoodGroup, the team responsible for award-winning concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico. As José Andrés’ right hand, García works on menu development, quality control, special events and promotions and provides leadership to culinary teams. He also helps provide direction for Andrés´ creative projects including television programming, cookbooks and appearances. 
Since joining ThinkFoodGroup in 2004, García has been instrumental in launching new projects. After working on Andres’ television series on TVE Spanish Network, “Vamos a Cocinar,” García helped Andrés bring Spain to the American television audience as a culinary producer for “Made in Spain” on PBS.  He also helped develop and style the recipes for José’s cookbooks, Tapas: A Taste of Spain in America (Clarkson Potter), Vamos a Cocinar (Planeta) and, Made in Spain: Spanish Dishes for the American Kitchen (Clarkson Potter). Garcia alongside Andrés, oversee and provide creative direction to the culinary team of the award wining minibar by José Andrés. As ThinkFoodGroup geared up to open concepts in new markets, Andrés turned to García to lead his culinary team to open the SLS Hotel at Beverly Hills and South Beach, Jaleo, China Poblano, and é by José Andrés at the Cosmopolitan of Las Vegas, Mi Casa at Dorado Beach a Ritz Carlton Reserve and most recently Ku Noodle and Bazaar Meat at the SLS Hotel and Casino Las Vegas. 
Prior to joining ThinkFoodGroup, García spent five years working alongside world-renowned chef Ferran Adrià at el bulli. During his time at el bulli, Garcia worked at every station, including serving as pastry chef for 3 years. This experience provided him with extensive knowledge on innovative techniques, imaginative presentations, and high quality products; values that he implements in menu development for new ThinkFoodGroup restaurants and projects. 
4:00pm Chef Seng - Thip Khao

Chef Seng was born in Laos and fled the country during the Vietnam War. During her stay at a Thailand refugee camp of Nakhon Phanom, she learned how to cook from her camp neighbors and elders. At the age of twelve, she was the eldest of five and took on the role of caretaker of her four younger siblings in order to support her working mother. In 2009, at the age of 40 she decided to go after her greatest passion, cooking.  She took over Bangkok Golden in 2010 and in 2014, she opened Thip Khao, a Lao restaurant in Columbia Heights and home of the Lao food movement. Thip Khao has been named one of the top 50 new restaurants in the US by Bon Appetit Magazine, Michelin Bib Gourmand 2016. Chef Seng was also featured on TV at NBC Washington DC and was covered in many news articles, such as the Washington City Paper, Eater Magazine, and Washington Post. Chef Seng was named the Eater Awards 2015 Chef of the year, and 2017 James Beard Award Semifinalist (Best Chef Mid-Atlantic).
Sunday, April 30th
2:00pm - Victor Albisu - Del Campo & Taco Bamba
With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. His first full-service restaurant, Del Campo, is an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. It was named a Best New Restaurant of 2013 by Esquire magazine. Taco Bamba, a takeout taqueria that reflects his Cuban and Peruvian roots, opened next to Plaza Latina in Falls Church, Virginia, a Latin market owned by Albisu’s mother. Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan 
3:00pm - Rock Harper - Owner, Gravitas
In September of 2014, Chef Rock helped develop and launch Willie’s Brew N Que in Washington D.C.; within the new and ever-expanding Navy Yards region of Southeast. Willie’s features regional barbecue, a creative beer selection and 14 HD televisions for an outstanding atmosphere. With the Washington Nationals just a block away, Willie’s was an instant hit when it launched in October.  Chef Rock’s newest company, RockSolid Creative Food Group, LLC., was formed in 2016 and currently his primary focus. While he’s still creating new food concepts, Rock is determined to become a force in the television and radio arena. The food industry programming is ripe for innovation and RockSolid aims to be a major player in this evolving entertainment business. With a career that has spanned across television and restaurants across the country, Chef Rock is excited to reach the next level as a Chef, teacher, and servant to the Culinary Arts and people.


Live Music Schedule*
Saturday, April 29th  
1pm  Bobby McKey's BoomBox
3pm - Johnny & the GI's
Sunday, April 30th
1pm Bobby McKey's BoomBox
3pm Texas Chainsaw Horns
  *Subject to change