Dru Tevis has been the executive pastry chef with La Vida hospitality since 2014. Dru fell in love with professional baking when he was managing the front of house for Blue Restaurant in downtown Rehoboth in 2009, and unexpectedly found himself in the kitchen when he mentioned to his executive chef that he liked baking on the side. He changed from plans from film school to attending The French Culinary Institute in Manhattan, then worked for James Beard Winner Christina Tosi at Momofuku Milk Bar, and at Andrew Carmellini’s The Dutch. He returned to Rehoboth in 2012, and worked for Shorebreak Lodge, Blue Moon and Bramble & Brine before landing his current position. When not in the kitchen, he loves relaxing with his dogs and traveling with his fiancé.