English born chef Paul Lewis' passion for his craft and adventurous spirit has taken him across the ocean multiple times. From the United Kingdom to the United States, then on to Ireland and back again to the U.S. Chef Lewis' travels have shaped his style and whetted his appetite for new experiences.

Lewis began his career at the age of eleven when he worked in the kitchen of the Michelin Red M rated Royal Oak hotel in the tiny village of Yattendon, just one hour west of London. It was this early experience that fostered a passion for the culinary arts that Lewis has continued to pursue with dedication and success.

He went on to hone his craft while working under the famed "Great British Chef" Richard Smith at the Beetle and Wedge Hotel on the river Thames. After receiving his diploma in culinary arts at the Thames Valley University in 1996, Lewis jumped the pond and moved to the U.S.to work with renowned chef Tim Keating at the Four Seasons Hotel Houston.

Chef Lewis spent 9 years working for the Four Seasons brand & was involved in the openings of hotel restaurant startups and special events in Dublin, Dallas, London and Hawaii.

Lewis has participated in many events throughout the local community for multiple charity organizations & is active in the community supporting local farmers & sustainable agriculture.