Meet our Executive Chef, Phil Lewis! Lewis is a leader in the restaurant industry, bringing more than 20 years of hospitality and food & beverage experience.
Growing up in Taunton, MA, Lewis’s passion for cooking began whilst watching his grandmother prepare traditional homemade Portuguese meals. Expressing love through food was a shared value in Lewis’s family, ultimately leading him to pursue a career in the culinary world.
Lewis completed his formal culinary arts training at The Culinary Institute of America, and following graduation moved to San Francisco to work at Aqua alongside Chef Peter Armellino, who quickly became one of his professional mentors.
Lewis then moved back to the East Coast, spending 12 years working in various positions across New York City’s top restaurants, including Alain Ducasse at The Essex House, Gramercy Tavern, and 11 Madison park. After years spent living away, Lewis returned to Massachusetts to be closer to family.
Now at The Red Lion Tavern, Lewis puts a modern twist on classic New England cuisine. Using local produce to ensure every dish is prepared with the freshest, quality ingredients is a key part of Lewis’s methodology.
