Michael Lewis
Michael Lewis serves as co-founder and executive chef of ChiKin, a fast casual concept focusing on crispy Korean fried chicken sandwiches, crunchy cauliflower wings and Asian inspired sides. With several locations including Miami’s newest Wynwood hotspot Oasis, Montreal’s newest food court Le Cathcart and other canadian sites, the brand is becoming a fan favorite for fried chicken.
Having been in the industry for almost 20 years, Chef Michael has always possessed a creative and curious spirit coupled with the passion to share global cuisine with others. Before declaring Miami as his home, he worked all over the globe, including New York City, London and the Bahamas.
Originally from Baltimore, Md., Lewis moved to New York City with the desire to succeed training under culinary geniuses, including Chef David Bouley and Chef Eric Ripert. By the time Lewis was 25, he made his mark on the industry by playing an important role in earning three Michelin Stars while working as the Chef de Cuisine at Jean-Georges restaurant on Central Park West.
Lewis went on to open Market for Jean-Georges in Paris, serve as the Executive Chef at Café Martinique in the Bahamas and open up Fifty on St. James Street in London. He then led a team at Zuma as the Global Executive chef for over six years.
After years traveling – seeing, tasting and experiencing the cultures that these destinations had to offer – Lewis decided it was time to chase his own ambitions and prepare for the opening of his first restaurant. In 2016, Lewis partnered with Haigh to launch KYU Miami. The restaurant’s popularity earned its first James Beard Nomination in 2017 for “Best New Restaurant” just one year after opening. The duo also opened Kyu Mexico. In 2020, the group focused on new projects including Ukiah Japanese Smokehouse (in Asheville, NC), and growth of Chikin and other concepts launching soon.
