Michael Lewis

Michael Lewis

Originally from Baltimore, Maryland, Chef Michael Lewis moved to New York City at the age of 13 with the desire to succeed in the food and restaurant world. After his time at the Culinary Institute of America, Lewis had the opportunity of a lifetime – to train under culinary geniuses including Chef David Bouley and Chef Éric Ripert. By the...

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Originally from Baltimore, Maryland, Chef Michael Lewis moved to New York City at the age of 13 with the desire to succeed in the food and restaurant world. After his time at the Culinary Institute of America, Lewis had the opportunity of a lifetime – to train under culinary geniuses including Chef David Bouley and Chef Éric Ripert. By the time Lewis was 25, he made his mark on the industry by playing a key role in earning three Michelin Stars while working as the Chef de Cuisine at Jean-Georges restaurant Central Park West.

From there, Lewis went on to open Market for Jean-Georges in Paris, serve as the Executive Chef at Café Martinique in the Bahamas and open Fifty on St. James Street in London. Up next, he moved for seven years with global Japanese restaurant, Zuma, as Executive Chef working in Hong Kong, Dubai, Istanbul, Bangkok, London, then landing in Miami where he curated and completely shifted the city’s food scene with his forward- thinking cuisine.

Chef Lewis decided to make Miami his home after years of traveling, seeing, tasting, and experiencing the culture of all his past endeavors. In 2016 Lewis partnered with restaurateur Steven Haigh to open KYU Miami. The restaurant was a major success and earned its first James Beard nomination in 2017 for “Best New Restaurant’ just one year after opening. Soon after, Lewis opened additional concepts including Laid Fresh (Toronto & Miami) KYU Mexico, Buya Wynwood and Chikin (Montreal, Toronto and now Miami)

Having been in the industry for over 20 years and launching his own restaurant label, Chef Lewis continues to possess a creative and curious spirit coupled with passion – all reflected within the current roster of restaurants at his culinary helm, and for the future of new concepts, territories and cuisine.

For more information, please visit Scotch + Bacon Hospitality Group

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