Chef Phil Lewis draws on a lifelong love of the culinary world and hospitality experience from both the West and East Coast for his current role as Regional Culinary Director for the Lyons Group and Executive Chef of Rochambeau.

Growing up in Taunton, MA, Lewis’s love for the culinary world was ignited at a young age while watching his grandmother cook traditional, from-scratch Portuguese meals for their family. His passion for entertaining, cooking, and expressing love through food, was a sentiment that was shared and strengthened by his Portuguese family. Following this passion, he begin his hospitality career as a dishwasher in Taunton at Benjamin’s restaurant and then went on to attend the Culinary Institute of America’s four-year program- earning a bachelor’s degree in restaurant management

After graduation, he gained the opportunity to move to San Francisco and work at Aqua alongside Chef Peater Armelino, who taught him something new about cooking every day of his two years in the kitchen at Aqua and quickly became his professional mentor. Lewis then went on to spend 12 years working in various positions across New York City’s top restaurants – including working for Alain Ducasse at The Essex House/ Gramercy Tavern/ 11 Madison Park and as sous chef for Mark Ladner at Del Posto.

After years spent living away from home learning from the greats, Lewis returned to his MA roots to be closer to family, and The Sox. Now, as Regional Culinary Director for the Lyons Group and Executive Chef at Rochambeau, he looks forward to building a top-of-the-line culinary program at all venues; delivering a world-class experience for all guests; and a strong, motivated team. Outside of work, Lewis loves cheering on his beloved Patriots and Red Sox.