Chef Drew Snyder has an rich extensive history in the culinary arts and hospitality industry. Drew has been curating menus in the farm to table style since he was first struck with his passion for creating amazing sustainable food as a child. Drew grew up in central Illinois on a small farm his family owns where raising cattle, hogs, chicken, goats and rabbits was a part of daily life. They also grow produce year-round which is where Drew first learned to cook with seasonal, sustainable & local food. Foraging for ingredients has always been a way of life for Drew who has been harvesting mushrooms and berries since he was a 5 year old. Drew is also a Veteran of the US Army where he Deployed to Iraq. Throughout his professional career Drew has embodied his upbringing and passion for locally sourcing products when they are at their best and in season. Drew spent most of the early years of his career working with small owner operated restaurants in Chicago. Drew later worked in Los Angeles, Las Vegas, Clearwater Beach Florida, New York City to list a few. Drew has experience cooking inn Michelin Star and James Beard awarded restaurants to feeding sports fans and professional athletes alike at The United Center, Wrigley Field, Allegiant Stadium and Chicago Blackhawks Practice Facility. Drew is uncompromising in his demand for the highest quality and ensuring that we provide our customers with all the support necessary to be successful. Drew enjoys spending time with his family and two boxers. Hiking, camping, going to sporting events, and concerts.