Pastry chef
David Lewis
- Discipline
- Pastry chef
i. Biography
David Lewis came to Miette et Chocolat in Aurora, Colorado, after training at Joliet Junior College and working through kitchens in Illinois, Las Vegas, and Colorado. The line reads less like a shortcut than a methodical build: cook’s work first, then pastry, then the repetition required to learn chocolate, cakes, and other sweets at speed and under pressure.
Coming Up
Joliet Junior College is where the training begins, but the trade was first shaped in small restaurants and country clubs in Illinois, where service sets the pace and consistency has to hold night after night. David Lewis started there as a cook, then moved into pastry, a shift that opened the door to more exacting work with texture, finish, and timing. Pastry chef posts followed at Roy’s Hawaiian Fusion in Las Vegas, NV, then at Harrah’s, Paris, Bally’s, Planet Hollywood, and Norwegian Cruise Lines. Those roles placed Lewis in high-volume environments where the standard is not just output, but repeatable output. Each stop added range and pressure-tested the same core skills: control, speed, and clean execution. Denver brought the next step, where Lewis became executive pastry chef at Brown Palace Hotel. That position added leadership to the pastry work and placed him in a hotel setting where the product had to stay elegant, precise, and dependable. Today, David is owner of Miette et Chocolat.
Where They Are Now
Lewis now owns and serves as pastry chef at Miette et Chocolat in Aurora, Colorado. The current role brings together the lines already visible in his career: the technical base from Joliet Junior College, the pace of casino and cruise-line pastry, and the discipline of hotel service. What is notable is not reinvention, but accumulation. At Miette et Chocolat, his focus is chocolate, cakes, and other sweets. That work depends on structure, finish, and control, whether the piece is built for visual impact or for service at scale. Under Lewis’s ownership, the shop carries the evidence of a career spent moving through different kinds of kitchens without losing the basic demands of the craft.
Career - Owner — Miette et Chocolat, Aurora - Cook — small restaurants and country clubs, Illinois - Pastry chef — Roy’s Hawaiian Fusion, Las Vegas, NV - Pastry chef — Harrah’s - Pastry chef — Paris - Pastry chef — Bally’s - Pastry chef — Planet Hollywood - Pastry chef — Norwegian Cruise Lines - Executive pastry chef — Brown Palace Hotel, Denver Education: Joliet Junior College
Honors
David's honors include Best Artistic Showpiece.
FAQ What is David Lewis's current role? As of 2026, David Lewis is Owner and pastry chef. Where did David Lewis train or study? David Lewis trained at Joliet Junior College. What recognition has David Lewis received? Best Artistic Showpiece.
