Taylor Drew, an Arvada native, joined the Navy after high school as an aviation electronics technician. His experience in the military honed his aptitude for detail-oriented tasks, while also igniting a love of food through travel. On his first trip to Naples, Italy, he spent eight hours in one restaurant enthralled with the depth of the menu. After an honorable discharge in 2004, Drew turned to cooking and quickly found a job as a prep cook at Root Down. He went on to help open the Lobby in Ballpark before becoming a line cook under Frank Bonanno at Osteria Marco and Mizuna. Eventually he was promoted to executive chef at Russell’s Smokehouse and Green Russell. In 2014, Drew spread his wings beyond the Bonanno empire and, along with his childhood friend Joe Pettenger, became a partner in LoHi SteakBar.