Chef Rhys Lewis
310 South England Street
Williamsburg, VA 23185
A native of suburban Philadelphia, Lewis is a 1977 graduate of the Culinary Institute of America at Hyde Park, NY. Following graduation, he served as sous chef at the Inn at Huntington in the Berkshire Mountains of Massachusetts, and spent two years in Germany as demi chef garde manger at the Frankfurt Intercontinental Hotel. After returning from Europe, Lewis joined the Woodstock Inn in Woodstock, VT, where he was a sous chef. Lewis shared national recognition as a member of the Woodstock Inn staff when the restaurant won both gold and silver medals in the American Culinary Federation competition at Virginia Beach.
Lewis joined The American Club in Kohler, WI, in 1989 as executive chef, accepting responsibility for menu creation, and staff and quality supervision of the restaurants and banquet/catering operations for the resort hotel. As food and beverage director, Lewis oversaw operations for the American Club's four restaurants, spanning a range of culinary options: The Immigrant Restaurant and Winery, offers contemporary cuisine and fine wines; The Wisconsin Room, the hotel's classic dining hall serves breakfast and dinner daily; the Horse & Plow, a casual country tavern restaurant serves hearty fare while The Greenhouse is devoted to desserts, pastries and ice creams. Lewis also oversaw operations at Cucina, a restaurant serving Italian cuisine located in The Shops at Woodlake Kohler nearby, as well as the clubhouse restaurant and banquet operations for the golf courses of Blackwolf Run and Whistling Straits.
Lewis has received many accolades for his culinary achievements. In 1998, he was honored with the Chef Par Excellent Award in the Wisconsin Taste of Excellence competition. In 1997, Chef Lewis won top honors for a sandwich recipe category in the Menu Movers Contest sponsored by the National Turkey Foundation.
In 2007, Lewis rejoined Colonial Williamsburg as Executive Chef of the Williamsburg Lodge.