America’s 10 “Best New Chefs” by Food & Wine Magazine
Executive Chef Randy Lewis of Stevenswood Spa Resort is a true master in the culinary world. Randy’s passion for food and wine begins from the ground, up. Raised by parents who were natural farmers, they inspired a tradition of living off the land. His interest in food, wine and distinct flavors evolved during frequent family trips to Europe while growing up. Chef Randy Lewis’ culinary education is from the acclaimed New England Culinary Institute, Montpelier, VT.
Randy operated his own restaurant, Indigo, in New Orleans when, in July 2001, he was named one of America’s 10 “Best New Chefs” by Food & Wine Magazine.
He also worked at Norman’s in Coral Gables, Florida, under renowned Chef Norman Van Aiken. During 2001 he taped four episodes of “Ready…Set…Cook” for Food Network Television.
When Randy moved to Northern California wine country to become Executive Chef of Kendall-Jackson Wine Estate he was inspired and motivated by the bounty of natural foods that flourishes just outside the kitchen door, in the culinary gardens of the Kendall Jackson Wine Center. Chef Lewis has participated in hundreds of public & charitable events. His schedule includes dozens of benefit dinners, cooking classes, TV appearances, seminars and celebrity-chef cooking workshops aboard Crystal Cruise Lines. Randy is the kind of chef who enjoys traveling and exchanging ideas with other chefs. He has also served as Executive/Culinary Director for numerous boutique wineries in Northern California wine country.
In 2006 Randy begin shaping the deliriously popular cuisine of Mecca, the San Francisco landmark. The spectacular results earned Mecca numerous accolades including a coveted 3 stars from Michael Bauer food critic of the San Francisco Chronicle.
Stevenswood is proud to have Randy at the helm of the
renowned Restaurant at Stevenswood.
