Drew Hoormann

Executive Chef

My journey started in my grandmother's kitchen, an old Italian matriarch who was always cooking up a storm, it cemented my infatuation with food. In my twenties I started working for Bill Cardwell who taught me the fundamentals of kitchen life and what it truly means to be a chef, shortly after I graduated from Le Cordon Bleu with honors and opened my own restaurant. I continued for years to hone my skills and refine my idea of what makes great food. I started to become more interested in the science of food and realized that the best food comes from the best sources. Farming the best food is the root to the best tasting and most nutritious dishes. That is what I have dedicated my culinary career to and I would love to invite you into Fresko and open your eyes and make you smile with our award winning menu.