Executive Chef, Drift
Maryland born, Tom Wiswell began his work in restaurants at the age of 17, first in Rehoboth and later in Washington DC.
After earning a psychology degree, Wiswell decided to pursue a career as a chef. He began staging at DABNEY, TAIL UP GOAT and later at VERNICK FOOD & DRINK in Philadelphia. He learned the importance of sincere service and attention to detail required to deliver a perfect food experience.
Chefs Greg Vernick and Robert Newcomb greatly influenced Wiswell’s cooking style. Wiswell went on to become executive chef at STATION ON KINGS in Lewes. With the opening of DRIFT, Wiswell was invited to become the executive chef; he is thrilled to be part of 2nd Block Hospitality Group.More Chef Profiles