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Drew M. Fellela is an experienced food and beverage professional currently serving as the Food and Beverage Service Manager at Washington Duke Inn & Golf Club since March 2017. As the Owner of Top to Bottom Catering since October 2014, Drew has developed expertise in catering services. Previous roles include Independent Contractor at Retsyo Oyster, where responsibilities involved oyster farming and sales promotion, and Line Cook at Fearrington House Restaurant, where Drew coordinated vegetable entrées and canapés. Early culinary experience includes multiple positions as a Cook, with a foundation established at The Culinary Institute of America, where Drew earned a Bachelor of Science in Restaurant, Culinary, and Catering Management.