Originally from Brighton, England, Lewis traded his Atlantic shoreline for ours in 2009. Prior, he had trained at Zilli Brasserie in Brighton as well as London’s famed Le Gavroche. He began at CinCin in 2011, and swiftly acclimatized, using his classically instilled technique, now married to British Columbia’s local fresh fruits as well as global ingredients including Tahitian vanilla, premium nuts, and the best chocolate.
Lewis came by his passion for pastry honestly – he learnt the craft of desserts at his mother’s apron strings while still in primary school, and began cooking professionally while still a teenager. “I love my craft,” he says, “taking advantage of the remarkable local produce and top quality chocolate that we source internationally. And nothing delights me more than a happy guest who sends ‘thanks’ back to the kitchen.”