Born in Taiwan, raised in Los Angeles, Lewis began his culinary career at The Peninsula Beverly Hills and has since gone on to cook everything from seasonal Californian to Italian, he most recently worked with Chef Ray Garcia, as opening Chef de Cuisine of B.S. Taqueria in Downtown LA. This experience coupled with his classical training with chefs like Josh Smith and Neal Fraser, Lewis delivers a style that is refined yet approachable, with food as eclectic and diverse as the city he calls home.