Industry Night with Foodie & The Beast

From Fine Dining to Fast Casual: How Did THAT Happen?

Episode Summary

Our guests on Industry Night with Foodie and the Beast are Scott Drewno and Danny Lee, part of the chefs/owners team at Chi-KO, DC’s (and soon to be the West Coast’s) awesome, Asian-inspired, Chinese/Korean fast casual concept that has taken DC by storm. Previously the widely-heralded executive chef at Wolfgang Puck’s fine dining restaurant, The Source, here in DC, Scott Drewno gave up the “fine” to join with his good buddies Danny Lee, founder and exec chef of DC’s beloved Mandu Korean restaurants, and Chef Drew Kim, to create a walk-in spot in DC’s Barracks Row that puts the best part of fine dining - the yummy, unexpectedly complex tastes in a variety of dishes – into mostly “get it to go,” fast casual service. Danny and Scott join us to talk about Chi-Ko’s origins, its inner workings viz a viz a “regular restaurant, growing the concept to take on both coasts and about their newest concept, Anju. Enjoy!

Episode Notes

Our guests on Industry Night with Foodie and the Beast are Scott Drewno and Danny Lee, part of the chefs/owners team at Chi-KO, DC’s (and soon to be the West Coast’s) awesome, Asian-inspired, Chinese/Korean fast casual concept that has taken DC by storm. Previously the widely-heralded executive chef at Wolfgang Puck’s fine dining restaurant, The Source, here in DC, Scott Drewno gave up the “fine” to join with his good buddies Danny Lee, founder and exec chef of DC’s beloved Mandu Korean restaurants, and Chef Drew Kim, to create a walk-in spot in DC’s Barracks Row that puts the best part of fine dining - the yummy, unexpectedly complex tastes in a variety of dishes – into mostly “get it to go,” fast casual service.

Danny and Scott join us to talk about Chi-Ko’s origins, its inner workings viz a viz a “regular restaurant, growing the concept to take on both coasts and about their newest concept, Anju.

Enjoy!