Drew Thomasson

After getting his degree in accounting at Old Dominion University, Drew Thomasson decided to follow his passion and go to culinary school. Throughout his time attending Le Cordon Bleu in Orlando, Florida for Baking and Pastry, he worked in the hotel industry doing large scale banquets, pastries, breads and plated desserts. After moving back to Virginia, he was the Pastry Chef at D'lish Bakery in Chester, where he was featured in Richmond Magazine and Style Weekly for his work with croissants, breads and other pastries. He is currently designing the baking program for The Lab, Eric Spivack of Alchemy Coffee's new brick and mortar, set to open mid-August.