Drew Stevens, General Manager
Born and raised in Natchez, Mississippi, Drew’s earliest culinary experience was delivering his Grandfather’s pulled pork sandwiches in a Piggly Wiggly sack to friends, neighbors, and the occasional steamboat passenger. His Grandfather “loved to watch people eat…I remember him cooking a houseguest’s daughter fried egg after fried egg after fried egg…he called them ‘henfuit’ and hated to see her mother stop her after only four.”
After working at the Gin during his college years at Ole Miss, Drew traveled the Virgin Islands for a year, returning to Oxford in 2003 with the ambition of Law School ahead of him. Once back in Mississippi, Drew endured some time with a corporate restaurant nametag before bartending at John Currence’s newly opened Bouré, where he soon fell for the newly hired, overqualified server, Jill Miley. The two married three years later, much to the relief and new found legitimacy of their South-eastern dingo, Delta.
In the Spring of 2009 Drew left Bouré to open Snackbar, a pub-like eatery full of oysters, conversation, and mounted deerheads…all that and Big Bad Mama right next door.
Vishwesh Bhatt, Corporate Chef
Vishwesh Bhatt a native of Gujarat, India and Oxford, MS has been a part of the City Grocery Restaunt Group for sixteen years. His inspiration and early knowledge of cooking began in his mother’s kitchen. He continued his culinary journey as a part time cook in various restaurants while in college. After deciding to pursue cooking as a career Vishwesh attended Johnson and Wales in North Miami. After graduating from Johnson & Wales, Vishwesh did brief cooking stints in Miami, Denver, Boulder and Jackson, before deciding to return to Oxford in 2001. He began training under James Beard Award Winning Chef, John Currence, serving as the Group’s Catering chef, then Sous Chef before being promoted to Chef de Cuisine of City Grocery in 2007. In April of 2009, John asked Vishwesh to open and serve as Chef at Snackbar. Here, Vishwesh has been able to showcase his unique cooking style which is influenced by his childhood in India, his training in French cooking, and his love of the South.
Snackbar has been recognized by local and national media as one of the finest restaurants in the South. The highlight of Vishwesh’s four years as Chef at Snackbar, has been the recognition by the James Beard Foundation, as a semi-finalist for Best Chef South two years running.
Vishwesh has most recently been named Corporate Chef of City Grocery Restaurant Group to oversee kitchens at City Grocery, Snackbar, Big Bad Breakfast, Main Event Catering, and Lamar Lounge. He resides in Oxford with is wife, Teresa and his two dogs, Pogo & Tula.