Drew brings some impressive credentials to the table. He is a Culinary Institute of America graduate, did his internship under Bradley Ogden at Arterra, worked at Bellagio and the Red Rock resort and spa in Las Vegas, then at Market in Del Mar under Carl Schroeder before teaming up with Annel. Everywhere along the way, Drew learned the importance of creating food with a desire, passion, and respect for the ingredients along with the practice of sustainable farm to table cuisine.

Annel was born in Mexico City, raised in Morelia, Michoacan and comes from a family of restaurateurs. She was immersed early on into the kitchens of her family establishments where she developed the work ethic necessary to succeed in a competitive environment. She worked at El Floridita, an acclaimed Cuban restaurant in Los Angeles along with Wolfgang Puck’s Postrio in Las Vegas. She has a fashion degree and has applied that to the presentation of many of the dishes seen coming out of Annel & Drew’s Kitchen.

Annel & Drew opened the kitchen with the objectives of having fun, making people happy, providing an original dining experience, and most importantly, creating great homemade food prepared with as many local ingredients as possible. They always like to support local businesses and the local economy.

Hear what others have to say about Annel & Drew’s Kitchen:

“Drew & Annel are one of San Diego’s hottest, most innovative young culinary teams. They have bypassed the traditional restaurant path with Annel & Drew’s Kitchen and have already developed a cult following that includes myself. The combination of Drew’s stellar resume including his CIA training and working under some of the best chefs around, and their mix of addictive offerings like the Cuban sandwich, grilled artichoke, and spectacular salads in a laid back farmers market environment is something to experience. I would highly suggest checking them out.”
–David Boylan, Lick the Plate Columnist, Coast News

“There’s a reason for the crowds around Annel and Drew’s Kitchen … it’s the fabulous food! I’ve been hooked since my first Cuban sandwich (they’re addictive), and have since tried the Spiedie, the veggie salad, and another of my favorites, the grilled artichoke. They’re all freshly made with local produce by Annel and Drew, and the experience makes an afternoon at the farmer’s market such a pleasure!”
–Laura Tarabini

The food from Annel and Drew’s kitchen has quickly become the best part of my Sunday afternoon. The veggie salad is my favorite because each week the salad is slightly different and topped with the best quality seasonal vegetables. I’ve had amazing asparagus, zucchini, eggplant, heirloom tomatoes, rainbow radishes, cauliflower, and crisp, slightly sweet jicama just to name a few. I love the variety of flavors and freshness. I’m so excited they are cooking on Saturday now, I will be stopping by to pick up Saturday dinners very soon.
–Allison Sloben, Cardiff by the Sea