Chef Lewis is a graduate of the Colchester Institute in Essex, UK and spent several years apprenticing at Le Talbooth in Essex (Conde Nast Restaurant of the Year) and Keswick Hall at Monticello in Charlottesville, Virginia.
He was the Executive Chef at Richard Chen in Pittsburgh, which was named a James Beard Restaurant of the Year finalist. In 2000, Chef Lewis accepted a position at the Four Seasons Resort Hualalai and then went to Chicago, serving at the Four Seasons as Sous Chef. Staying in Chicago he joined Chef Rick Tramonto at Tru, a two-star Michelin, five-star Forbes restaurant, before moving to Las Vegas.
In January of 2012 Chef Lewis became Chef de Cuisine of Joël Robuchon, the flagship French gourmet restaurant of the French chef and restaurateur of the same name. The restaurant has earned 3 Michelin stars, 5-stars by Forbes Travel Guide, and has been ranked by Wine Spectator and Travel and Leisure to be among the finest restaurants in the world.
As Executive Chef of Riviera, Lewis is excited to put his varied skills to work. “I just want to cook great food,” he says. “Whether that’s wings and burgers for a party or a three-star menu for a special evening in the dining room.” Chef Lewis uses the Riviera’s garden to grow organic vegetables and herbs as well as frequent the local farmer’s markets to find locally sourced produce. “The farmer’s markets in Southern California are some of the best in the world,” he says. “I look for things like Tuscan kale and fresh pomegranates – good, fresh, local items that are in season.”
Chef Lewis has been a member of our management team and Executive Chef at The Riviera Country Club since November 2014. “Times are changing and food is changing,” says Chef Lewis. “The standards and expectations have risen and I continue to be excited by the challenges that a world class venue such as Riviera presents.”