Chef Drew Robinson

Chef Andrew Robinson

Originally from Dover, Ohio, Drew moved to Pittsburgh in 2013 to pursue his culinary ambitions at The Art Institute of Pittsburgh, graduating in 2015. With over 12 years with the company, his career reflects steady growth, creative evolution, and a deep respect for the craft.

Drew began as a line cook at Butcher & The Rye in May 2014, rising to Chef de Cuisine in 2018. In 2022, he became Culinary Director for RDRG, leading kitchen teams and shaping menus across concepts through 2025. Today, he serves as Executive Chef at Fish Nor Fowl.

Drew’s cooking style is rooted in honoring ingredients first and foremost. Drawing inspiration from his Midwest upbringing, he approaches food with a respect for seasonality, simplicity, and the hardworking spirit of local food culture. His menus often take classic dishes and reimagine them with a unique, slightly funky edge — layering bold flavors, unexpected textures, and thoughtful technique while still keeping the soul of the original intact.