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He's Back - Chef Loesch opens Tydes American Bistro PDF Print E-mail
Written by Lisa Layman   
drewRe-kindling old relationships, Chef Drew recently signed back on with Salty's previous owner Tom Reeves and Scott Davis and they decided to open Tydes in the Lumina Station location which, previously occupied by Fathoms Bistro and more Recently Opus.

Tyde's is a coastal bistro serving everything from sloppy joes to filets and 4 to 5 daily fish specials using only local caught day boat seafood.
Chef Drew says the food at Tyde's is not "exquisite but genuine"  It's a place you can come into after a day in the sun and relax.  "Great food, cold drinks and warm people are going to make Tyde's your favorite place", states Loesch.











tydes Chef Drew Loesch has been on the Wilmington culinary scene for 6 years. Originally, Loesch (rhymes with fresh) grew up in Dayton, Ohio, but childhood vacations in Wrightsville Beach introduced him to the delicious world of seafood. Drew always knew that the kitchen was his destiny, and as a child, he learned how to cook from his mother.  Immediately after high school, Drew enrolled in the Culinary Arts program at Sullivan College, which included training at the Culinary Institute of America at Greystone, California.  To complete his program, Loesch later interned at Brasserie Dietrich's, an old movie theater converted into the finest restaurant in the historic district of Louisville, Kentucky.
Drew worked his way up from lowly intern to celebrated head chef.  This prestigious post eventually led him to The Timbers Restaurant and Fish Market on Sanibel Island in Florida, where he oversaw a team of 14 cooks as they prepared full-service fine dining for a thousand people per day in high season.  It was here that Drew’s passion for coastal cuisine intensified.  He developed a simple, elegant style of preparation for thousands of pound of fresh seafood he received daily.  “I use my own special seasoning blend and garlic butter” Drew explains.  “I don’t like to cover the taste of the fish up with lots of competing ingredients.  I want the food to speak for itself .”  The rest, as they say, is history.

Drew originally came to Wilmington when his mother retired to the area and it didn’t take long after Drew’s arrival in Wilmington, for the former Salty’s to snap up this superstar.  He joined the restaurant and went on wear two hats, Chef and General Manager. Eventually he bought the restaurant and sold it last year. During Chef Drew's time at Saltys he won best chef in in Wilmington 2 years in a row and he says he is on the hunt to win it again this year
 
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