Place of employment
Lewis commenced his career in 1986 at Handsel’s Restaurant in Edinburgh Scotland working under Head Chef Andrew Radford. When Handsel’s restaurant closed its doors 1988 Lewis moved onto Meribel, France. Spending the winters in France and the summers in Scotland alternating from restaurants in France to working on ‘The Royal Scotsman’ train and ‘The Queen of Scots’ train under respected chefs Andrew Taylor, Andrew Fairlie and again Andrew Radford.
In 1995 Lewis decided to leave Europe to travel to Australasia, initially spending time in Sydney then off to Queenstown, New Zealand for two and a half years. In 1998 Lewis returned to Australia moving to Cairns Queensland where he settled for twelve years working for the Accor, Daikyo and Mirvac hotel groups before relocating to Canberra in 2011 to join the Intercontinental Hotel Group.
In 2013 the opportunity came up to relocate to Melbourne to take up his current role as Executive Chef at The Athenaeum Club. Since returning to Australia Lewis has had the honour of cooking for many celebrities, royalty, noted dignitaries and politicians including six Australian Prime ministers.
Lewis has been a member of Les Toques Blanches since 2012.