Drew Breece

Drew Breece has a diverse work experience in the culinary industry, starting with their role as a Sous Chef at Downtown140 from 2003 to 2010. Drew then worked as a Commis Chef at Cuyahoga Valley National Park, where they developed skills in preparing food for large-scale catering and accommodating dietary restrictions. Drew went on to work as a Line Cook at One Red Door, where they trained and supervised other cooks. Drew then served as a Sous Chef at Brown Trout, responsible for menu development and daily preparation. Drew's experience also includes being an Executive Sous Chef at Province, where they oversaw restaurant operations and executed daily prep. Drew later worked as a Line Cook and Charcutier Traiteur at Owen an Engine, handling meat preparation and charcuterie creation. Drew then became the General Manager at Flip Side, managing front-of-house operations and ordering alcohol. Drew worked as a Line Cook at Chagrin Valley Hunt Club, responsible for menu development and working a la carte and private events. Their most recent position was as a Territory Sales Manager at Catanese Classic Seafoods, where they increased sales territory and volume. Currently, Drew holds the role of Director of Operations at The Farmer's Rail, overseeing multiple restaurant and prepared foods operations, developing efficient systems of operation, and contributing to menu and recipe development.

Drew Breece attended Hudson High School and completed their education in 2006. After high school, they enrolled in Cuyahoga Community College, Harry S. Truman College, Kent State University, and the University of Akron, although there is no information available regarding the start or end years or the fields of study pursued.