Brian Lewis is one of the most celebrated chefs in the Northeast, lauded for his commitment to quality and seasonally driven American cuisine featured at his restaurant, The Cottage, as well as his love for Japanese cuisine at his newest venture, OKO. The Cottage, based in Westport, Connecticut, was recognized with an “Excellent” review in the “New York Times,” after only being open for four months, commending Lewis’ sophisticated menu in a cozy setting. With “Forbes” proclaiming that OKO’s Westport location is “competitive with the best in Manhattan,” the restaurant will be celebrating the opening of its second location in 2019 in Rye, New York.
Lewis was also honored in 2018 as a semi-finalist for the James Beard Awards’ Best Chef: Northeast in the 2018.
He first received national recognition as the Founding Executive Chef of actor Richard Gere’s The Bedford Post Inn, a Relais & Chateaux property that featured two destination restaurants, The Barn and The Farmhouse. There, he acquired national acclaim including Esquire Magazine’s “Best New Restaurant” list in 2009, and an “Excellent” review in the New York Times for his thoughtful and consciously sourced cuisine. He launched his first solo venture in March 2012 with elm, where he was once again named to Esquire Magazine’s “Best New Restaurant” list, this time in 2012, before leaving to focus on launching The Cottage in Connecticut’s Westport neighborhood. Lewis has had the honor of being invited to cook three dinners at the historic James Beard House in New York City, most recently in January 2017 on behalf of The Cottage. He has made appearances on “The Martha Stewart Show” and “TODAY.”
Raised in Westchester, New York, Lewis discovered his love for cooking at a very early age. He graduated from the Culinary Institute of America with honors and went on to earn his Bachelor’s degree in business Management from Johnson and Wales University. Early experiences working under the guidance of legendary chefs like Jean Louis Palladin and Marco Pierre White strongly shaped Lewis’ culinary style to what it is today.