Drew Record was bitten by the culinary bug early, showing a taste for the finer things in life at the age of four, when much to the chagrin of his parents, he ordered and ate a two-pound lobster while on vacation. His love of hospitality can also be traced to his great-grandmother, who passed down her crystal service for 36 to her great-grandson.
While studying English Literature and Creative Writing at the University of Arizona, Drew formed an illegal wine and cheese club and was the only one of his friends who brought grower-producer Champagne to parties. Knowing that a life spent only in the University’s library stacks was not one he was interested in living, he found himself working in a high-end wine shop. This afforded him access to study maps and the time to throw himself into the thick wine tomes that lined the shelves of the sleepy shop. Reading a book a week took Drew from the Wine Bible to Clive Coates. Tasting 75 wines a week did the rest.
With his heart and palate planted in the Old World, Drew traded the wine shop for restaurants and bars, starting his career in Arizona before making his way west to San Francisco in 2014, drawn by a strong love for the craft of bartending and a desire to work in a city filled with a legacy of high-quality hospitality. Drew’s first job in San Francisco was GM of Central Kitchen, which was located under the same roof as Trick Dog. During his time with Ne Timeas Restaurant Group, Drew worked his way up to Director of Operations and oversaw the integration of the Bon Vivant Hospitality cocktail and spirit programs at Aaxte and Cafe Du Nord at the Swedish American Hall.
After Ne Timeas, Drew joined San Francisco Proper Hotel, where as Beverage Director, he once again served as the BVH team’s eyes and ears on the ground, collaborating on menu creation, staff spirits education and day to day operations for Villon, La Bande and Charmaine’s (Nominated for Tales of the Cocktail’s Best Hotel Bar 2018)
Named a Certified Sommelier at the age of 23 by the Court of Master Sommeliers, Drew has since parlayed his love and knowledge of liquids and spirits as a West Coast Whisky Ambassador for Bacardi from 2018 – 2021. This role took him to Scotland and back twice as he wrapped his way around the country, conducting over 500 whisky trainings, seminars, and classes.
Most recently Drew opened Chezchez, a contemporary bar and restaurant, in San Francisco’s vibrant Mission District as operating partner of Bon Vivant’s Hospitality.