Michael Lewis

Chef + Co-Founder

James Beard Nominated Chef Michael Lewis has been involved in the culinary industry for over 20 years. Beginning in NYC, he trained under Chef David Bouley of Bouley Bakery, Chef Eric Ripert of Le Bernardin, and most significantly Chef Jean-Georges, where he worked in many of his restaurant restaurants during which gained three Michelin Stars.

This success took him to the Bahamas + London, where he moved for 7 years with Japanese restaurant, Zuma, as Global Executive Chef working in Hong Kong, Dubai, Istanbul, Bangkok, London, and then Miami in 2010.

In 2016, Lewis created KYU Miami and KYU Mexico, with his inventive culinary program earning him "Best Restaurant in America" by Time Magazine, and James Beard Best Restaurant nominations in its first year. 

In 2020, after  began to focus on other projects including a full service Japanese concept in Asheville and the teams newest ventures back in Miami.

“I have spent over 10 years trying to travel as much as possible. Seeing, tasting, and experiencing everything from the cheapest street food in Asia to the molecular geniuses in Europe and the new world. I thrive off experiences, food, and the fun stories that are behind all those experiences” says Lewis.