June 13-14, 2015
Madison Square Park, NYC
Drew Robinson, a native of Birmingham, Alabama, graduated from the New England Culinary Institute. In 1997 he moved to Mendocino, California, where he expanded his knowledge of technique and ingredient-driven food. In 2001, he returned to his hometown to work with Frank Stitt at Highlands Bar and Grill, where he rose through the brigade to become chef de cuisine. In 2003, Robinson decided to apply his formal training to traditional foods when he began working with Birmingham-based Jim ‘N Nick’s Bar-B-Q. Drew loves the ritual of preparing the fire, turning on some great blues music and cooking a pig overnight, waiting patiently for it to reach perfection.
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