Before joining the team at The Freight House, Philadelphia native Chef Dru Scheidell had spent many years traveling throughout the country and learning his craft.
A graduate of The Restaurant School at Walnut Hill, Dru got his first taste for travel when selected for a coveted apprenticeship position at the famed Commanders Palace in New Orleans. Inspired by this experience, Chef Dru went on to San Diego to work at The Hotel Del Coronado as Saucier and then as Executive Sous Chef for the Ritz Carlton. While working for the Ritz, Chef had the opportunity to be part of many hotel openings most notably as Chef de Cuisine for Eric Ripert's "Periwinkle" on Grand Cayman. After his time with the Ritz, Dru moved to Park City Utah to work for the Stein Eriksen Lodge whereas Executive Sous Chef, was on two occasions invited to the James Beard House for “Best Hotel Chefs” series. Before returning home to Philadelphia for good, Dru was the Chef de Cuisine for the opening of Alfred Portales Gotham Steak at the Fontainebleau Hotel in Miami.
After 15 years of travel, Dru is proud to return home and is excited to make his mark on Doylestown’s vibrant culinary scene.