Michael Lewis

Michael Lewis trained at Culinary Institute of America before honing his craft under David Bouley and Eric Ripert at Bouley and Bouley Bakery, then at Le Bernardin, and later serving as Head Chef at Jean-Georges. Those years formed a classic chef’s education: serious, demanding, and defined by repetition, finesse, and the kind of standards that leave no room for shortcuts. Today, he is co-founder and Executive Chef of KYU, a role he has held since 2016, bringing that background into a more contemporary, expansive expression.

Lewis holds the title of global Executive Chef at Zuma, a role that signals both reach and responsibility. It suggests a chef whose influence travels beyond one kitchen, while still remaining tethered to the habits of exacting execution that shape every serious service. His current work reflects not only scale, but a broad-minded approach to flavor—one that can move comfortably between comfort and refinement without losing either.

Michael’s signature dishes include Korean Fried Chicken, Roasted Cauliflower, Duck Breast “Burnt Ends, and KYU Coconut Cake. Taken together, they sketch a chef who understands the pull of familiarity, but also how to sharpen it, deepen it, and give it a new edge. There is a clear thread of warmth and generosity running through the list, even as the flavors are built with confidence and intent.

Michael’s honors include James Beard Award nomination for Best New Restaurant (2017).