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America's Best New Chefs
2001

Randy Lewis

La Provence
25020 Highway 190
Lacombe, Louisiana
985-626-7662

1 Recipe by Randy Lewis

Where are they now?

After leaving Indigo in 2001, Lewis joined the Kendall-Jackson Vineyard Estate in Sonoma County as executive chef. In 2006, he became a partner and executive chef at Mecca in San Francisco; the following year, he joined the Stevenswood Spa Resort on the Northern California coast near Mendocino. In 2008, Lewis headed back to his home state to become chef at La Provence.

Won Best New Chef at: Indigo, New Orleans (closed)


2001 Best New Chef Award Profile
Restaurant at the time of award
Indigo
2285 Bayou Rd.
New Orleans, Louisiana
504-947-0123

Restaurant at the time of award
Indigo/Kendall Jackson Winery
125 Talbot Avenue
Santa Rosa, CA 95404
707-571-7500 594

Why Because he cooks with prime regional ingredients but avoids all the clichés of "updated" Southern food.

Born 1969, Fairfield, CA.

Education New England Culinary Institute, Montpelier, VT.

Experience Norman's, Coral Gables, FL. Lewis also worked as a private chef near Lake Tahoe, NV.

First thing cooked Crème caramel. "Sometimes it came out good."

Favorite local snack Uglesich's oyster po'boy with roast beef gravy.

Dislike Canned peas.

Ambition "To open a small French bistro that feels like a juke joint, with picnic tables and a guy playing guitar. It's a selfish thing. that's the kind of place I'd like to go to."

About his recipe Whenever Lewis eats red beans and rice, he fishes out the ham hock. He believes it's an underappreciated cut of meat, so he invented a refined Ham Hock Salad with Pickled-Okra Sauce to pay his respects.


Featured Best New Chef Recipe

Ham Hock Salad with Pickled-Okra Sauce

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