From the streets of central London to the rolling hills of Italy, Drew Dawson has had a journey filled with twists, risks and reinvention. After leaving school to join the army, he traded combat boots for kitchen whites, completing his apprenticeship at The Ned London and often working for free in Michelin-starred restaurants to gain experience. After landing in Perth, he became head chef at Peggy's, opened Lola's and launched the acclaimed pop-up, Off Licence. Most recently, he set up Off Licence at Beaconsfield Wine Bar for the summer—and it was a hit. This is a story of grit, hustle and the pursuit of something great.