Raised in New England, on the north shore of Boston, Executive Chef Drew Hiatt got his start in the food industry because of his love of New England fare. Working in the back of house as a teen, he quickly became a Sous Chef while studying at the prestigious Johnson & Whales University, and eventually a Banquet Chef at the Boston Harbor Hotel. A stop in the Midwest brought him to the renowned Charlie Trotters in Chicago before returning to the East Coast, this time to Manhattan and ultimately to the Hamptons.
He perfected his craft at the Topping Rose House where he quickly grew in ranks from Chef de Cuisine to Executive Chef. In addition to his work in the kitchen, he also ran their one-acre farm and worked with other local farmers and fisherman to source the highest quality ingredients. It is that desire for excellence that brings Chef Hiatt to The Preston House & Hotel.
Having a variety of skills and techniques in cooking French, Italian, Korean and Japanese foods, Chef Hiatt approaches each style using local and sustainable ingredients and making elevated yet approachable dishes that reflect his own personal style.