“The supreme vision or principle for food in my opinion can be summed up in one simple metaphor: From good seeds only can good vegetables be obtained. And not unlike life, it needs balance and purpose to completely satiate the senses without being overdone.”
Scott Lewis is a Chef and father dedicated to the culinary riches of our great country and its neighbors and to a continued pursuit of great food, fresh ideas and the respect of his craft and ingredients.
Born in New York City to a father and mother in the musical limelight that is Manhattan and raised in California and New Zealand, Scott has honed his craft since first learning to make tamales and scratch sauces at age eight.
From a life dedicated to music, food and family and a twenty plus year career cooking in New Zealand, Australia, Park City and the Napa Valley, apprentice and Chef de Cuisine to CMC Henry Sing Cheng for sixteen years earning positive reviews in the New York Times and the coveted American Academy of Hospitality Sciences Five Star Diamond Award.
Chef Scott comes to us at Canyons Resort in an effort to preserve and promote local ingredients, techniques and continue to provide our guests with extraordinary dining experiences and to re-imagine what it means to dine, sleep and ski here in Utah.
You will find his offerings in the Hotels and Restaurants at the base of Canyons Village, Park City Resort and influences from Los Angeles to Philadelphia.