Cooking with Heart: How Chef Drew Built a Keyport Legacy

Keyport’s culinary scene wouldn’t be what it is today without the heart, hustle, and spice of one of its hometown heroes — Chef Drew Araneo of Drew’s Bayshore Bistro. From humble beginnings to a televised showdown with Bobby Flay, Drew’s journey is a true Keyport legacy worth celebrating.

From the Classroom to the Kitchen

Before becoming one of Keyport’s most beloved chefs, Drew Araneo was just a local kid with big dreams. In this video interview with Brookdale Community College, Drew shares how his passion for food was sparked, and how his time at Brookdale gave him the foundation to pursue a culinary career.

He sharpened his skills at fine restaurants like Joe and Maggie’s in Long Branch and Whispers in Spring Lake before returning to his roots — opening Drew’s Bayshore Bistro just blocks from the Keyport waterfront.

“I wanted a place where I could cook food I love for the people I grew up with.”

Throwdown on the Waterfront

In a now-legendary moment, Keyport took the national stage when Bobby Flay came to town to challenge Chef Drew in a surprise episode of Throwdown with Bobby Flay. The battle? Drew’s signature dish — Voodoo Shrimp — a bold New Orleans-inspired creation served over jalapeño cornbread.

Locals gathered at the waterfront to watch the cook-off unfold.

Spoiler alert: Chef Drew won.

His victory wasn’t just about flavor — it symbolized Keyport’s resilience. The event was part of New Jersey’s Stronger Than the Storm campaign following Hurricane Sandy, which had devastated Drew’s original location. But like the town, he rebuilt — better and stronger.

Wine, Spice, and Local Flavor

In the NJ Wines Cullinary Series video, Drew shares how he pairs his bold dishes with local wines — especially from NJ wineries like Working Dog Winery. It’s a reminder that great food isn’t just about ingredients. It’s about connection — to the land, to local business, and to the people who sit at your table.

“Wine is like food — it’s all about balance, layers, and the people you share it with.”

A Taste of Spice – Mastering the Blackened Cajun Sirloin

In this feature hosted by Nick Smultz, Chef Drew gives us a close-up look at how he prepares one of his most popular dishes — the Blackened Cajun Sirloin. With a generous rub of paprika, cayenne, garlic, and onion powder, Drew sears the steak to perfection and pairs it with creamy grits and sautéed greens. His passion for bold flavors and detail in presentation are front and center.

Joining the tasting is Carl Anthony Productions, who capture the full experience — from sizzling sounds in the kitchen to the first flavorful bites at the table. It’s a full-circle moment of food, media, and community coming together to showcase what makes Drew’s Bayshore Bistro a standout.

A Lasting Legacy

Chef Drew’s story is more than a highlight reel — it’s a love letter to his town. His cooking style is soulful, bold, and unapologetically Jersey — just like Keyport itself.

At Keyport Creative, we’re proud to keep stories like his alive. This isn’t just about food. It’s about community, passion, and the people who help shape our town into something unforgettable.

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