Chef Brian Lewis

Brian Lewis, Chef and Owner of Full House Hospitality Group is a culinary virtuoso and one of the most celebrated chefs in the Northeast, lauded for his commitment to quality and innovation. Growing up in Somers, New York, Brian discovered his love for cooking at the age of 13 after a football injury redirected his path towards the kitchen. Though his perseverance, Brian landed his first cooking position at the celebrated Mona Trattoria, a well-respected Northern Westchester restaurant specializing in the celebrated Bolognese Cuisine of Emilia Romagna. Here, Chef Lewis found his new team and sport, spending the next eight formative years honing his skills and falling in love with the world of gastronomy.

Driven by an insatiable desire to learn and create, Lewis pursued his formal education at The Culinary Institute of America, earning an associate degree in occupational studies, followed by a bachelor’s degree in food service management from Johnson & Wales University. He embarked on an extensive journey of hands-on training, apprenticing under luminaries like Chef Jean Louis Palladin at the Watergate Hotel, Marco Pierre White at The Criterion & Mirabelle, and Chef Eric Ripert at Le Bernardin, among others. For the next 15 years, Lewis then traveled the country working back and forth between New York City and the west coast, cooking his way up the ranks from sous chef to chef de cuisine and eventually executive chef with some of the country’s most celebrated talents. He then went on to spearhead Richard Gere's Bedford Post Inn as its founding executive chef, earning accolades such as Esquire’s "Best New Restaurant" list in 2009 as well as high praise with an “Excellent” review from The New York Times.

In 2015, Lewis embarked on his own, founding Full House Hospitality Group, which comprises two exceptional restaurant concepts: OKO and The Cottage. These establishments embody warmth, tradition, and seasonal inspiration. The Cottage, his upscale restaurant located in Westport and Greenwich, Connecticut, garnered an "excellent" review from The New York Times within four months of its debut, lauded for its sophisticated menu served in a cozy setting. Similarly, OKO, a testament to Lewis' passion for Japanese cuisine, received acclaim, with Forbes praising its Westport branch as comparable to Manhattan's best. This success led to OKO's expansion into Rye, New York, and inclusion in the MICHELIN Guide’s list of New Plate Establishments in New York in 2021. 

Lewis is celebrated as one of the industry's most distinguished chefs, with accolades that underscore his unwavering dedication and keen vision. He was twice named a semi-finalist for the James Beard Awards’ Best Chef: Northeast in 2018 and 2022. Moreover, he achieved a significant milestone by triumphing over Chef Bobby Flay on the Food Network, solidifying his status among the most elite in his field.

Lewis embodies a profound adoration for tradition, and relentless innovation. His philosophy revolves around the seasons, ingredients, and collaborative creativity, drawing inspiration from his frequent travels to Japan, Spain, Italy, France, the Caribbean and throughout U.S., to name a few. In his kitchen, there's an alchemy of curiosity, desire, and unpredictability. He doesn’t aim to set trends but rather strives never to follow them. He cherishes the rush of the role, including the grind of espresso beans in the morning, to the synchronized dance of cooks, and the thrill of elegantly developing new dishes out of thin air. Beyond his expertise, he is a revered mentor and leader, instilling the values of hard work, devotion, and pursuing utmost excellence in his teams.

When not bustling between his four restaurants, Lewis treasures spending time with his 10-year-old twin boys, Jude and Jax, coaching their flag football team and traveling the world and exploring food and different cultures with his girlfriend, Tara. He currently resides in Wilton, Connecticut, where they often gather for family cookouts around the firepit, grilling fresh vegetables from their garden and local produce. These moments symbolize Lewis' innate commitment in all areas of his life to warmth, tradition, and crafting memorable experiences.

Lewis’ culinary ethos resonates in his dedication to his craft and creating lasting connections through food—a testament to his lifelong journey in the art of cooking and sharing joy with others.