CHOW CHEF MICHAEL LEWIS
KYU
C
hef Michael Lewis knew at an early age that a conventional job was not going to work for him, and it shows in his culinary style. Embracing the Japanese practice of Wabi Sabi, Lewis finds beauty in things that are imperfect. He creates dishes that use a diversity of ingredients and cooking techniques. It’s not something that you might expect from a classically trained chef, but Chef Lewis has never been one to conform. After graduating from the prestigious Culinary Institute of America in Hyde Park, New York, Lewis trained under legendary Chefs David Bouley of Bouley Bakery and Eric Ripert of Le Bernadin. At just 25 years old, he was appointed Chef de Cuisine at the newly opened Jean-Georges restaurant on Central Park West.
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EXECUTIVE SOUTH FLORIDA
Landing at the world-renowned Zuma after traveling around the globe for several years, Lewis was able to instill his passion for Asian style cooking, specifically yakiniku, which literally translates to “grilled meats” in Japanese. His six years at Zuma led him to partner with former general manager Steven Haigh and open Kyu in Wynwood this past February. The open exhibition kitchen and wood-fired Asian grill are designed to bring in elements of the neighborhood with raw concrete, wood, and sleek steel and metal accents. The cool vibe is underscored by Chef Lewis’ commitment to green and sustainable practices. He purchases seasonal locally sourced produce and wants to see more chefs do the same. “The Miami restaurant scene is growing in some great directions,” says Lewis. “But we do need to get on pace with other big cities and ramp up our ability to buy local and sustainable goods.” E
Photo by Juan Fernando Ayora
Chef Michael Lewis brings a cool, hip vibe to Wynwood.