Chef
Michael Lewis
- Discipline
- Chef
i. Biography
Global Executive Chef of Zuma, Michael Lewis has built a career in disciplined kitchens and at polished, high-tempo restaurants, where precision and comfort are not opposites but partners. His cooking is often described through the lens of inventive comfort cuisine, a style that feels rooted in technique yet animated by a restless curiosity. The title at the top of his résumé sits atop a path that began at the Culinary Institute of America and moved through some of New York City’s most exacting dining rooms, including Jean-Georges.
The Path
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.
The Work Today
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.
Career - Co-Founder and Executive Chef — KYU, Miami, Florida, United States (2016–present) - culinary training under David Bouley and Eric Ripert — Bouley and Bouley Bakery; Le Bernardin - Head Chef — Jean-Georges Education: Culinary Institute of America
Signature
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.
Acclaim
Michael’s honors include James Beard Award nomination for Best New Restaurant (2017).
FAQ What is Michael Lewis's current role? As of 2026, Michael Lewis is Global Executive Chef. Where did Michael Lewis train or study? Michael Lewis trained at Culinary Institute of America. What recognition has Michael Lewis received? James Beard Award nomination for Best New Restaurant (2017).
