Dru Tevis, Corporate Pastry Chef | firstname.lastname@example.org
Dru was born and raised in Westminster, MD, and spent summers in Rehoboth while growing up. Dru started working in the restaurant business at a young age at a local Irish Pub in Westminster. Dru graduated with a B.S. fom New York University, and spent the following year working as a manager and server in a restaurant in downtown Rehoboth. He offered to make desserts for restaurant week in June, as he fell in love with baking while studying abroad in Florence. His desserts were so well received that he was asked to make all of the desserts served in the restaurant.
The following fall, Dru was scheduled to start at American University in their Graduate Film School, but after the year spent baking professionally, he realized this was his true calling. Instead of heading to film school he enrolled in the French Culinary Institute, now known as The International Culinary Center in Manhattan. Dru went on to receive a Grand Diploma in Professional Pastry Arts and graduated as class valedictorian. While in New York Dru worked under two prestigious pastry chefs, Kierin Baldwin of The Dutch, and Christina Tosi, chef/owner of Momofuku Milk Bar.
Dru moved back to Rehoboth in 2012 and worked with many great chefs in the Rehoboth area. In 2018 he took a year to concentrate on food, travel and continuing education throughout the U.S., taking seminars and classes at many prestigious institutions and working in various kitchens. Continuing education in his field has been very important to Dru and he has taken classes and seminars at the following: The French Pastry School, Chicago; Chocolate Academy, Chicago; Le Cordon Bleu, Paris, France; Good Taste of Tuscany, Signa, Italy; Leith’s School of Food & Wine, London, England. Of being a Pastry Chef Dru said, “There is nothing more special to me than watching a customer enthusiastically react to food that I created. That look of delight is the ultimate reward.”
In the fall of 2018 he took a position as the Corporate Pastry Chef for SoDel Concepts. Dru lives in Downtown Rehoboth with his husband Chase and their dogs Jazz and Bruce.