Drumming Up a New Team

Kevin Drum is celebrating the 10th anniversary of Drum & Quill by adding three management positions to his team — including the pub’s first executive chef, Kathleen Wiggs, who specializes in Southern fusion and believes “every good memory you’ve ever had in your life always involves food.”

Kevin says he brought Chef Kat on board after realizing that 70% of Drum & Quill’s sales were food, and “that realization demanded change.” 

• “Pub food isn’t just bar food,” says Kevin. “I couldn’t believe how lucky I was that I found an executive chef with her expertise that loved pub fare.”

Kat most recently worked at CharBar No. 7. She’ll be working to finalize a new menu, which will include chicken and waffles, crab cakes and small tweaks to favorites like the alpine burger. There will also be more emphasis on local collabs with ingredients sourced from The Bakehouse, Pinehurst Olive Oil Company and Lazy Fox Lavender Farm. 

• Also joining the team: bar manager and “cocktail chemist” Astrid Lange and server manager Lisa Finchum, who has 20 years of hospitality experience.

“I have never been this excited since I opened 10 years ago,” Kevin says. Changes will roll out over the coming weeks.