Drew Dawson

Drew Dawson is a dynamic chef and restaurateur who has made a significant impact on Perth's culinary scene, particularly in Fremantle and Beaconsfield. Originally from East London, Dawson spent part of his youth in the Marche region of Italy, experiences that deeply influenced his appreciation for seasonal, garden-fresh cooking.

After completing an apprenticeship at The Ned in London, Dawson honed his skills in fine dining establishments across the UK, Italy, Melbourne & Brisbane. In 2022, he relocated to Perth, where he initially took the Head Chef role at Peggy’s, Fremantles cult sandwich shop. This led to a collaboration with owner Harry Peasnell to open Lola’s, a pizzeria known for its deep-pan "grandma slices" and Italian small plates.

During his time at Peggys he went on to launch "Off Licence," a pop-up dining experience that emphasized delicious and refined food in a fun and casual setting. The venture quickly gained popularity, selling out its debut night in just 30 minutes.

In 2024, Dawson brought his culinary talents to Beaconsfield Wine Bar, introducing a new menu that further solidified his reputation in Perth's food scene . His contributions to the local food industry were recognized in 2025 when he received the "Best Breakthrough Talent" award from the WA Good Food Guide for his work at Beaconsfield Wine Bar & Nieuw Ruin.

Dawson's cooking philosophy centers on simplicity, seasonality, and community, drawing inspiration from his childhood and early career in Europe and the vibrant Fremantle food culture. His journey from military service to acclaimed chef underscores his resilience and passion for culinary excellence.