“It all started when I was young,” said Chef Drew Grosse, whose professional pastry chef of a father sparked his admiration for all things cuisine. “When I got the opportunity to be with him in the kitchen, rolling croissants, shaping bread, I liked it. And that progressed into me being a young teenager wanting to cook.” Grosse gained his experience working in various credible eating establishments, from your “mom & pop pizza shop” to country clubs on the Cape and in the South. He even held a position at Pierluigi in Rome during a stint abroad. Returning stateside a friend suggested checking out Toro where, after a mouthful of their infamous bone marrow, Drew fell in love! From there, Grosse strived for something bigger and better, landing a job at Toro as a line cook and working his way up to sous not long after. Now, he slays the grub at Little Donkey as Chef de Cuisine, concocting new and delicious creations on the regular.